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Easy Caramel Sauce Recipe

Homemade caramel sauce is so simple, you'll never want store-bought caramel sauce again! Easy 1-step, 5-ingredient salted caramel sauce recipe. | natashaskitchen.com

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This caramel sauce recipe is so simple, you’ll never want store-bought again! There are only 5 all-natural ingredients that all go into the pot at once and then you whisk until it’s thickened to your liking. How easy is that?! You’ll learn how to make caramel sauce in no time!

I’ve been disappointed many times looking for caramel that didn’t have high fructose corn syrup, or artificial colors and flavors, or other ingredients I couldn’t pronounce. It’s crazy! This caramel recipe is not just easy, but it tastes amazing. Nothing beats homemade caramel sauce!

Homemade caramel sauce is so simple, you'll never want store-bought caramel sauce again! Easy 1-step, 5-ingredient salted caramel sauce recipe. | natashaskitchen.com

I learned how to make caramel sauce from Pioneer Woman years ago and have been making this salted version ever since! The little bit of salt in this recipe balances the flavors perfectly so don’t skip it! There’s a reason why salted caramel is “a thing.”

Caramel Sauce Ingredients:

1 cup (200 grams) light brown sugar, packed
4 Tbsp unsalted butter*
1 tsp sea salt, or to taste
1/2 cup half and half (or use equal parts heavy cream and milk)
1 Tbsp real vanilla extract

*If using salted butter, cut the salt to 1/2 tsp or add it to taste.

Homemade caramel sauce is so simple, you'll never want store-bought caramel sauce again! Easy 1-step, 5-ingredient salted caramel sauce recipe. | natashaskitchen.com

To make the Easiest Salted Caramel Sauce:

1. Combine all ingredients in a saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery (6-9 minutes). Keep in mind it thickens more as it cools.

Homemade caramel sauce is so simple, you'll never want store-bought caramel sauce again! Easy 1-step, 5-ingredient salted caramel sauce recipe. | natashaskitchen.com

P.S. That’s homemade vanilla extract you see up there. You only need to ingredients for it – so easy! It also makes for a great homemade gift! 

Can I Make Caramel Sauce Ahead?

Homemade caramel sauce can easily be made ahead and we love keeping a jar in the refrigerator. Caramel sauce is great served warm, at room temperature or chilled with refrigeration. Refrigerate in an airtight container up to 2 weeks. You can warm it slightly to make it more drizzle-able.

Homemade caramel sauce is so simple, you'll never want store-bought caramel sauce again! Easy 1-step, 5-ingredient salted caramel sauce recipe. | natashaskitchen.com

P.S. Be careful with the sampling – It’s easy to get carried away!

⬇Print-Friendly Caramel Sauce Recipe:

Easy Caramel Sauce Recipe

4.84 from 48 votes
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Homemade caramel sauce is so simple, you'll never want store-bought caramel sauce again! Easy 1-step, 5-ingredient salted caramel sauce recipe. | natashaskitchen.com
Homemade caramel sauce is so simple, you'll never want store-bought again! Easy 1-step, 5-ingredient salted caramel sauce recipe.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $1-$2
Calories: 89 kcal
Servings: 16 Tbsp (makes 1 cup caramel sauce)

Ingredients

  • 1 cup light brown sugar, packed
  • 4 Tbsp unsalted butter *
  • 1 tsp sea salt or to taste
  • 1/2 cup half and half or use equal parts heavy cream and milk
  • 1 Tbsp vanilla extract

Instructions

  1. Combine all ingredients in a small/medium saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery (6-9 min). Keep in mind it thickens more as it cools. Serve warm, at room temperature or chilled. Refrigerate in an airtight container up to 2 weeks. You can re-warm it slightly to make it more drizzle-able.

Recipe Notes

*If using salted butter, reduce salt to 1/2 tsp or add it to taste.

Nutrition Facts
Easy Caramel Sauce Recipe
Amount Per Serving
Calories 89 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 152mg7%
Potassium 28mg1%
Carbohydrates 13g4%
Sugar 13g14%
Vitamin A 115IU2%
Vitamin C 0.1mg0%
Calcium 20mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Homemade caramel sauce is so simple, you'll never want store-bought caramel sauce again! Easy 1-step, 5-ingredient salted caramel sauce recipe. | natashaskitchen.com

We love this homemade caramel sauce over our pumpkin cheesecake, vanilla ice cream, over baked apples, and the mini cheesecakes I will post later this week, and everything we can possibly put caramel over ;).

Homemade caramel sauce is so simple, you'll never want store-bought caramel sauce again! Easy 1-step, 5-ingredient salted caramel sauce recipe. | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Luda
    September 24, 2020

    Hi Natasha, I want to make caramel sauce and pair it up with cheesecake. Do you recommend using dark brown sugar instead of light brown? And if not, why? Please and thank you!

    Reply

    • Natashas Kitchen
      September 25, 2020

      Hi Luda, I have only used a light brown sugar in the recipe.

      Reply

      • Luda
        September 28, 2020

        Natasha, regular brown sugar had much more intense taste, but it was too much for such a tasty caramel. I used light brown sugar for my second batch of caramel (was pairing them up with my second batch of cheesecake cupcakes 🙂 ) and about 3/4 tsp salt instead of 1 tsp, and was much more pleased with results. Thank you!

        Reply

        • Natasha's Kitchen
          September 28, 2020

          Thanks for sharing that with us, Luda. That’s useful info – we appreciate it!

          Reply

  • Debbie Baines
    September 22, 2020

    cheese cake was delicious but I could’nt get the carmel sauce to thicken

    Reply

    • Natashas Kitchen
      September 22, 2020

      Hi Debbie, to make it thicker, cook the sauce longer. As more of the liquid evaporates, it will thicken. Was anything changed or altered in the recipe to further troubleshoot?

      Reply

  • Maureen
    September 21, 2020

    I have tried your recipes, its so nice and easy. Can I have the whipped cream recipes pl.

    Reply

    • Natashas Kitchen
      September 22, 2020

      Hi Maureen, are you referring to the Half & Half cream we used for this recipe? Half & Half is the name of a cream mixture here in the US. It is a 50/50 mix of milk and cream. I hope that helps.

      Reply

  • Page Prewitt
    September 11, 2020

    i don’t care for brown sugar so I caramalise my own! Easy and YUM!

    Reply

    • Natashas Kitchen
      September 12, 2020

      Thank you so much for sharing that with me!

      Reply

    • Erin
      September 23, 2020

      I made this sauce with the cheese cake recipe last night. They were easy and did not disappoint! The flavor of this sauce is amazing! It turned out perfect, but after cooling in a jar, I noticed a thin layer of crystallize sugar on top. I stirred it, now it’s all grainy. Can this be fixed ?

      Reply

      • Natashas Kitchen
        September 23, 2020

        Hi Erin, I haven’t had it turn grainy on me so I wonder if any substitutions were made. I highly recommend making the recipe as directed before making any modifications or substitutions. Also, make sure to pack the brown sugar – you’ll know it’s packed adequately when you empty it from the cup and it holds its shape.

        Reply

  • Laura
    September 10, 2020

    Hi Natasha

    Do you think this would work at altitude (I am at 6700 ft elevation), or are there adjustments to make due to the lower boiling point of liquids here?

    Thanks,
    Laura

    Reply

    • Natashas Kitchen
      September 11, 2020

      Hi Laura, I can’t say that this recipe will be impacted by a higher altitude to advise. I would love to know if you have that experience testing it out however!

      Reply

  • Sandra
    September 1, 2020

    I am going to make this to pour over warm gingerbread.

    Reply

    • Natashas Kitchen
      September 1, 2020

      Yum! That sounds amazing! I hope you love this recipe!

      Reply

  • Kathy
    September 1, 2020

    Can I use Truvia brown sugar blend instead of regular brown sugar? Watching carbs.

    Reply

    • Natashas Kitchen
      September 1, 2020

      Hi Kathy, I haven’t tested with that to advise. If you happen to experiment I would love to know how you like it!

      Reply

  • Markie
    August 29, 2020

    So easy and SO delicious! I think the brown sugar really adds a great flavor.

    Reply

    • Natashas Kitchen
      August 30, 2020

      Thank you for the wonderful review!

      Reply

  • Friz
    August 16, 2020

    I tried this for the first time and it’s so delicious! I used 1/4c Condensed milk & 1/4c all purpose cream from our leftovers. Tastes like butterscotch 😋

    Thank you Ms Natasha!

    Reply

    • Natasha's Kitchen
      August 16, 2020

      You are so welcome! I’m so happy to hear that you enjoyed this recipe.

      Reply

  • Fathima
    August 15, 2020

    Hi
    If i am heating the caramel sauce how do I do it?
    Thanks 🙂

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Caramel sauce is great served warm, at room temperature, or chilled with refrigeration. Refrigerate in an airtight container up to 2 weeks. You can warm it slightly in a saucepan to make it more drizzle-able.

      Reply

  • Zarina
    August 15, 2020

    Best caramel sauce ever so smooth and thicker than all the others I’ve tried, we all love it, I used pure cream👌🏼

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Perfect! Thanks for sharing your great experience with us.

      Reply

  • Grace
    August 7, 2020

    We stopped using syrup in our latte and started using this – so delicious! Goodness, I could eat a spoonful of this caramel, but I shouldn’t!…but I could.

    Reply

    • Natashas Kitchen
      August 7, 2020

      That’s a great idea! Thank you so much for sharing that idea with me Grace!

      Reply

  • Mart
    July 26, 2020

    Hi natasha! I did this but they ended up bubbling in the oven as they cook and deflated in the middle once done…. What did i do wrong

    Reply

  • Marla
    July 25, 2020

    Just tried making this. I had ice cream and was craving a caramel sauce to spoon on top. Cut the recipe in half and used 1/2 thickened cream and 1/2 milk since we don’t have half and half in Australia.
    It is delicious! What a quick and easy recipe. Thank you.

    Reply

    • Natasha
      July 26, 2020

      I’m so glad you loved the caramel sauce! Thank you for sharing your great review.

      Reply

  • Christine Zeritis
    July 21, 2020

    Hi Natasha,

    I the Caramel Sauce and it was delicious, first time. Its being use on Baklava. I am wondering since the sauce will be used periodically, should it be refrigerated? Please let me, thank you much

    Reply

    • Natashas Kitchen
      July 21, 2020

      Hi Christine, yes, you can refrigerate up to 2 weeks. It does keep well. You can reheat slightly if you want to drizzle it over your dessert or morning pancakes!

      Reply

  • Bushra
    July 15, 2020

    Hello,
    I am confuse in cream and milk measurements. Plz explain what is 1/2 cup and half and half???
    Thanks

    Reply

    • Natashas Kitchen
      July 15, 2020

      Hi Bushra, Half & Half is the name of a cream mixture here in the US. It is a 50/50 mix of milk and cream. I hope that helps.

      Reply

  • Anonymous
    June 18, 2020

    I was excited to find such an easy recipe, but it was honestly too good to be true. It was still much too thin after over maybe 15 minutes of stirring and slaving over that pot. After cooling it didn’t thicken much more at all, and didn’t taste much like caramel. It was still somewhat tasty though, hence the three stars. Maybe it was something i did, but i wouldn’t really recommend this recipe.

    Reply

    • Natasha
      June 19, 2020

      Hi, did you make sure to measure accurately? Make sure with the brown sugar that you pack it into the cup. When it comes out of the cup, it should keep the form of the measuring cup and that is how you know you have enough. Also, be sure to use half and half and not plain milk.

      Reply

  • Amirah
    June 16, 2020

    hii Natasha,

    can i use half light brown sugar and half white sugar?

    Reply

    • Natasha
      June 16, 2020

      Hi Amirah, I haven’t tested it that way but I imagine it would be lighter in color.

      Reply

      • Amirah
        June 16, 2020

        Thanks Natasha

        Reply

      • Amirah
        June 17, 2020

        hi Natasha,

        made your caramel sauce recipe to go with your mini cheesecake recipe the caramel sauce was so DELICIOUS it was salty and sweet it was so balanced LOVE IT!!!!

        Thank you Natasha.

        Reply

        • Natashas Kitchen
          June 17, 2020

          I’m so glad you enjoyed that! This is our go-to and the most favorite caramel sauce!

          Reply

  • Rosario
    June 7, 2020

    Hi Natasha! Can we use dark brown sugar? That’s all I have in my pantry 🙁

    Reply

    • Natasha's Kitchen
      June 7, 2020

      I haven’t tried that yet but I imagine it should be alright. Please update us and let us know how it goes if you try it!

      Reply

      • Sage
        June 30, 2020

        Hi I was just wondering would I be able to just use regular whipping cream instead of the half and half?

        Reply

        • Natashas Kitchen
          June 30, 2020

          Hi Sage, you can use 1/4 cup milk and 1/4 cup heavy whipping cream to replace the 1/2 cup of half and half.

          Reply

  • Lucy
    June 2, 2020

    Is there a way to replace the half and half without using heavy whipping cream?

    Reply

    • Natasha's Kitchen
      June 3, 2020

      Hi Lucy, you can use regular whipping cream instead of the half and half and you will have a slightly thicker caramel sauce which will still work great

      Reply

      • Lucy
        June 3, 2020

        Is it possible to use milk and butter to replace that

        Reply

        • Natashas Kitchen
          June 4, 2020

          I haven’t tested that specifically to advise. If you do test that I recommend trying a small batch first.

          Reply

          • Lucy
            June 4, 2020

            Hi Natasha
            Thank you so much for the reply. My friend actually made a Youtube video making chocolate cupcakes with a salted Caramel frosting and she also made your caramel sauce. We used milk and butter as a substitute and it turned out great! I’ll comment the video link when it comes out

          • Natasha's Kitchen
            June 5, 2020

            Sounds good, Lucy! I’m glad you enjoyed the recipe.

  • Fanny
    May 21, 2020

    Hi natasha que i use the carAmel sauce to filling chocolate cake .
    It doesn’t get hard whe is in the fridge.
    Thanks

    Reply

    • Natashas Kitchen
      May 22, 2020

      Hi Fanny, This caramel sauce may be a little thin for certain recipes – it won’t fully harden and dry as caramel candies would, although it will if you cooked it longer, but I still think it would be sticky to the touch.

      Reply

  • Trish
    May 18, 2020

    This turned out perfect. Yum! it was hard to tell when it was done. After about 9 min. it seemed quite runny so I turned up the heat and bubbled it for about 1/2 min. Since I recently made another caramel sauce recipe and scorched it I was a little hesitant. it still seemed runny but once it cooled it was perfect. I’m going to drizzle over a slice of gingerbread loaf. Thank you. So easy and now I feel like a pro! P.S. I am not a good cook.

    Reply

    • Natashas Kitchen
      May 18, 2020

      I’m so glad you enjoyed this Trish!

      Reply

  • Didina Gnagnide Angorinie
    May 16, 2020

    Hi Natasha, I tried your sauce and it was both easy and great. Technically it’s not caramel, you just make use of the caramel taste of cane sugar, but that’s what makes it easy breezy. It tastes like caramel + butterscotch and that’s great! Thank you, Didi

    Reply

    • Natashas Kitchen
      May 16, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Amirah
    May 11, 2020

    what’s a substitute for heavy cream???

    Reply

    • Natasha's Kitchen
      May 11, 2020

      Hi Amirah, you can use regular whipping cream instead of the half and half and you will have a slightly thicker caramel sauce which will still work great

      Reply

  • Andrea
    April 30, 2020

    This is the most DELICIOUS caramel sauce I’ve ever tasted! Caramel is my favorite desert topping, and this is unbelievably easy and tasty. The only problem is how easy it is to eat by the spoonful! Try it in coffee with some milk for a caramel latte!

    Reply

    • Natashas Kitchen
      April 30, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Sharon Li
    April 24, 2020

    I loved this! It was absolutely delicious! But the problem with mine was that it was very thick and it basically cooled into a caramel candy instead of a sauce. I was wondering about what I might have done wrong? Thanks!

    Reply

    • Natashas Kitchen
      April 24, 2020

      Hi Sharon, was anything altered in the recipe? I’m curious if it was possibly cooked down too much?

      Reply

  • Stella
    April 23, 2020

    I made the sauce yesterday, it was absolutely perfect, the taste is like no other. Cooled put in fridge, took it out, put on cheesecake, it was grainy. Why? Is there anything I can do to correct this now? It still tastes awesome but I don’t like the graininess.

    Reply

    • Natashas Kitchen
      April 24, 2020

      Hi Stella, I haven’t had it turn grainy on me so I wonder if any substitutions were made. I highly recommend making the recipe as directed before making any modifications or substitutions. Also, make sure to pack the brown sugar – you’ll know it’s packed adequately when you empty it from the cup and it holds its shape.

      Reply

    • Amanda
      May 3, 2020

      This happened to me the first time and it was caused by overcooking.

      Reply

  • McKenna
    April 20, 2020

    Hey Natasha, can I just use milk instead of using half and half?

    Reply

    • Natashas Kitchen
      April 21, 2020

      Hi McKenna, I haven’t tested it with milk but you can use 1/4 cup milk and 1/4 cup heavy whipping cream to replace the 1/2 cup of half and half.

      Reply

  • Rahima
    April 20, 2020

    Hi 🙂 Can i use vegetable oil or any flavorless oil instead of butter?

    Reply

    • Natasha's Kitchen
      April 20, 2020

      Hi Rahima, I honestly haven’t tried it with oil so I can’t say for sure how it would work. Sorry I wish I could give you more information.

      Reply

  • Sophie
    April 10, 2020

    Best sauce ever! It tastes more like butterscotch but is the best sauce in history. I will never use another recipe again!

    Reply

    • Natashas Kitchen
      April 10, 2020

      I’m so glad you’ve enjoyed this recipe, Sophie! That’s so great!

      Reply

  • Jess
    April 6, 2020

    Hi Natasha,
    How long does this keep in the fridge?

    Reply

    • Natashas Kitchen
      April 6, 2020

      Hi Jess, you can refrigerate up to 2 weeks.

      Reply

    • Muzzah
      April 23, 2020

      Ha-ha! About 5 minutes, because you can’t stop dipping a finger in it every time you open the fridge!

      Reply

  • Adina Dobre
    March 30, 2020

    The best caramel sauce ever! I love everything caramel and this is by far the best. So tasty!
    Also, my 4 year old daughter loves your videos! She wants to be like Natasha:) thank you for recipe.

    Reply

    • Natasha's Kitchen
      March 30, 2020

      Aaw she is so sweet! Thank you for trying out this recipe and for giving an excellent review!

      Reply

  • Haymac
    March 30, 2020

    Hi Natasha, will this recipe thicken enough to set – so you could have it as a layer on millionaires shortbread say? Thanks

    Reply

    • Natasha
      March 30, 2020

      Hi, it does firm up in the refrigerator. It might be slightly soft for layering millionaires shortbread but could still work. Let me know if you experiment.

      Reply

      • Haymac
        March 31, 2020

        Thank you and will do!

        Reply

  • Candy
    March 28, 2020

    It was very easy to make but I think I overcooked it a bit because it got quite thick after taking it off the heat. I timed it for 9 minutes after it started to simmer. Is there any way to loosen it now?

    Reply

    • Natasha
      March 28, 2020

      Hi Candy, if the caramel sauce is too thick and you want it thinner, while it is on the heat, stir in 1-2 Tbsp of heavy cream to thin it out.

      Reply

  • miriam
    March 28, 2020

    awesome !! can i use this recipe as donut filling?

    Reply

    • Natashas Kitchen
      March 28, 2020

      Hi Miriam, that sounds like a delicious idea! I haven’t tested that but it may work! If you experiment, let me know how you liked the recipe.

      Reply

  • Elisabeth
    February 13, 2020

    Love this recipe. So yummy on EVERYTHING. Made this multiple times since discovering it. I end up storing in 2 mason jars so that it doesn’t get too grainy when microwave to drizzle on things like ice cream, cake etc. (It went perfect on top of your medovik cake!) And sometimes (ah-hem, like everyday), I just grab spoonful and go to town. Thank you for all of your fun videos!

    Reply

    • Natashas Kitchen
      February 13, 2020

      That’s just awesome!! Thank you for sharing your wonderful review Elisabeth!

      Reply

  • Noom
    February 8, 2020

    I LOVE all your cooking! They are SO GREAT! This one tastes just like the caramel candy I love. Can’t wait to put them on the cheesecake! Oh and I’m making Chicken Marsala from your recipe tonight and I’m so excited to share them with people!

    Reply

    • Natashas Kitchen
      February 8, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

    • Kay
      May 5, 2020

      Made the caramel sauce this afternoon, it tastes delicious the only problem I have its alot darker then yours, do you know why.

      Reply

  • Shannon
    January 26, 2020

    I did leave an earlier review but just wanted to add mine did get grainy after about 2 hours in fridge. I did read tips you gave other readers before I made it and I’m pretty experienced cook so I’m not sure what happened.

    Reply

    • Natasha
      January 28, 2020

      Hi Shannon, did you possibly use a course sugar? Could it have over or undercooked? I would check to make sure the sugar is dissolved before turning off the heat.

      Reply

    • Pastry gal
      February 9, 2020

      Hey ! Whisking sugar is not a normal practice when making any sugar based sauce disrupting the caramelization of the sugar causes it to usually form Crystal’s
      I tend to leave mine then shock my pan in cold water on the bottom to keep it from further browning .
      Also using a alcohol or acid such as lemon juice will stop sugar from getting grainy!

      Reply

    • Karina
      March 21, 2020

      Hi Natasha, first of all wanted to say that i love your videos and you are so funny and adorable

      I have a question about the butter. 4tbs how much is it in grams?
      Thank you in advance

      Reply

      • Natashas Kitchen
        March 21, 2020

        Hi Karina, quick tip – if you click “Jump to Recipe” at the top of the post and scroll to the printable recipe you will see highlighted in red and option to change the measurement to the metric system. I hope you find that helpful in the future. 4 tbs of butter should be about 14.2g per tablespoon.

        Reply

  • Shannon
    January 26, 2020

    Just made this and it’s delicious. Tasted yummy over apple slices. Quick and easy. Would be great over any dessert/ice cream that calls for caramel. Great alternative to making true caramel with thermometer… thanks!

    Reply

    • Natashas Kitchen
      January 27, 2020

      You’re welcome, Shannon! Thank you for stopping by with that awesome feedback.

      Reply

  • Georgia
    January 24, 2020

    Have not tried the recipe but in the process. What size jar should I purchase to keep the caramel sauce stored? Thanks

    Reply

    • Natashas Kitchen
      January 24, 2020

      Hi Georgia, we re-used a preserves jar for this recipe. This recipe makes 1 cup of caramel sauce.

      Reply

  • Linda
    January 7, 2020

    How far in advance can I make the caramel sauce? And if I can, should I refrigerate it?

    Reply

    • Natasha
      January 8, 2020

      Hi Linda, yes, you can refrigerate up to 2 weeks. It does keep well. You can reheat slightly if you want to drizzle it over your dessert or morning pancakes!

      Reply

      • Jackie
        April 27, 2020

        We tried this recipe. I was trying to keep my boyfriend out of the stores for something non essential, like caramel, so I was going to buy some online. Your recipe popped up. Plus, when I saw your comment about high fructose corn syrup as an ingredient in most store bought brands, that got me thinking as well. We can’t believe how easy it is to make and how incredibly YUMMY it is! Thank you!

        Reply

        • Natashas Kitchen
          April 27, 2020

          I’m so glad you enjoyed it!

          Reply

  • Phyllis
    December 23, 2019

    I made this today to drizzle over a dulce de leche cheesecake I am serving at a party. This is without a doubt a delicious sauce. Whatever you do, don’t omit the salt…it is what makes this so good.

    Reply

    • Natashas Kitchen
      December 23, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

    • Millie
      January 10, 2020

      Awesome. How do you make HOMEMADE BUTTERSCOTCH????

      Reply

      • Leslie
        January 26, 2020

        This recipe actually is butterscotch. Caramel sauce is made with white(granulated) sugar and is a different method.

        Reply

  • Sylvie
    December 11, 2019

    Good morning,
    How long does it keep and do should it be kept in the fridge?

    Reply

    • Natashas Kitchen
      December 11, 2019

      Hi Sylvie, you can refrigerate in an airtight container for up to 2 weeks. I have a note about that closer to the top of the post.

      Reply

  • Jane
    December 9, 2019

    Just tried this and it is wonderful. I did substitute the brown sugar with dulcie and dark muscovado sugars. It worked like a charm and for anyone old enough to remember, it tasted like the old dark caramel candy I used to love back in the day. I made this to put on panna cotta. I am sure it will work out!

    Reply

    • Natashas Kitchen
      December 9, 2019

      Thank you so much for sharing that with us, Jane!

      Reply

  • Haini
    December 5, 2019

    Hi Natasha,

    I have tried several caramel recipes and failed until l tried yours. It’s so easy to make. It tastes super delicious.

    Thank you so much for your recipe!

    Reply

    • Natashas Kitchen
      December 5, 2019

      Hi Haini! You’re welcome! I’m so happy you enjoyed it.

      Reply

  • Mo
    November 18, 2019

    Hi Natasha!

    If I want to add rum, would that ingredient also be added in the beginning?

    Thanks!

    Mo

    Reply

    • Natasha
      November 18, 2019

      Hi Mo, I haven’t tested that but I would substitute vanilla for rum.

      Reply

    • Melinda Baker
      November 30, 2019

      Rum works fine, but add a little vanilla too. Ree Drummond uses Bourbon in hers.

      Reply

  • Franko K
    October 29, 2019

    If you add a pinch of Cream of Tartar as the sugar starts to boil it will prevent the re-crystallization of the sugar, which makes the caramel grainy

    Reply

    • Natashas Kitchen
      October 29, 2019

      Thank you for sharing that with me, Franko!

      Reply

  • Anne
    October 23, 2019

    Hi ! Natasha I am fan of yours wanna ask what is half and half. You use in caramel .Thanks in advance ..Love your Smile so so pretty..

    Reply

    • Natashas Kitchen
      October 23, 2019

      Hi Anne, that is a great question. Half & Half is a 50/50 mix of milk and cream. They sell it in our stores on a container labeled Half & Half.

      Reply

  • Denise Cassidy
    October 15, 2019

    So easy and so delish….had it over apple crisp with vanilla ice cream….my quests were very, very happy and the compliments never stopped. Thanks Natasha for making me look so good.

    Reply

    • Natashas Kitchen
      October 15, 2019

      I’m so glad you enjoyed that, Denise!

      Reply

  • Nina
    October 4, 2019

    Can I use only milk or yogurt

    Reply

    • Natashas Kitchen
      October 4, 2019

      Hi Nina, I haven’t tested it with milk but you can use 1/4 cup milk and 1/4 cup heavy whipping cream to replace the 1/2 cup of half and half.

      Reply

  • Crystal
    September 17, 2019

    As part of equal part. Could heavy whipping cream be used?

    Reply

    • Natasha
      September 17, 2019

      HI Crystal, you can use 1/4 cup milk and 1/4 cup heavy whipping cream to replace the 1/2 cup of half and half.

      Reply

  • Darcy
    September 13, 2019

    i made this sauce for ice cream but when i poured it over the ice cream it turned into a solid shell.

    Reply

    • Natashas Kitchen
      September 13, 2019

      Hi Darcy, cooking for longer may make that happen. This caramel sauce may be a little thin for certain recipes – it won’t fully harden and dry as caramel candies would, although it will if you cooked it longer, but I still think it would be sticky to the touch.

      Reply

  • Dawn
    September 4, 2019

    This never thickened for me 🙁

    Reply

    • Natasha
      September 4, 2019

      Hi Dawn, I am always happy to help troubleshoot. A couple of things come to to mind, be sure when you are packing your brown sugar, that you push it into the measuring cup and it is considered tightly packed when it holds its form as it comes out fo the measuring cup. Also, when measuring ingredients, be sure to use dry ingredient cups for dry ingredients and liquid cups for liquids to ensure the proper proportion of ingredients go into the recipe. Here is a post on how we measure. Lastly, it could be due to having it on too low of heat, in which case, I would recommend continuing ot cook until it reaches the desired temperature. I hope that helps!

      Reply

  • Darlene Toth
    September 2, 2019

    Love the Carmel sauce but the next day it will as grainy could it b I whisked it on too high of heat I followed directions

    Reply

    • Natashas Kitchen
      September 2, 2019

      Hi Darlene, I start the timer once it comes to a simmer so it is at a simmer for that time frame – There should be light bubbling of the mixture while it is simmering. If there were no bubbles, the heat was probably too low which would cause it to be thin and/or grainy. Half and half is basically equal parts milk and heavy whipping cream. You can definitely add vanilla to taste and the quality of the extract will make a difference, but I suspect the vanilla flavor was too strong due to not having it at a simmer long enough. I hope that helps to troubleshoot!

      Reply

  • Lolo
    August 27, 2019

    Made this tonight to drizzle over griddled poundcake slices. Turned out delicious and so easy! Perfect with a cup of Earl Grey tea.

    Reply

    • Natashas Kitchen
      August 27, 2019

      I’m so glad you enjoyed that.

      Reply

  • Carolyn G Townes
    August 25, 2019

    Followed directions to a t….turned out so grainy we couldn’t eat it….

    Reply

    • Natasha
      August 26, 2019

      Hi Carolyn, it sounds like the sugar didn’t have enough time to melt. Did you make any substitutions with maybe a course sugar or organic sugar which has a courser granule or possibly use less butter or place it over too high of heat? I hope that helps to troubleshoot.

      Reply

    • Maisha
      April 2, 2020

      Can i use raw cane sugar instead of brown sugar?

      Reply

      • Natasha's Kitchen
        April 2, 2020

        Hello Maisha, I haven’t tried cane sugar yet to advise. Someone commented that they substituted the brown sugar with Dulcie and dark muscovado sugars and it worked great.

        Reply

  • Sylvie-Carole Dorion
    August 12, 2019

    Natasha sorry but i Don’t understand when you said 1/2 cup half and half. Do you mean 1/2 cup of milk and 1/2 cup of heavy cream for a total of 1 cup of liquid (milk and cream together)? I will wait for your answer, thank you.

    Reply

    • Natasha
      August 12, 2019

      Hi Sylvie, it is equal parts of milk and heavy cream. You should have 1/2 cup total so you will need 1/4 cup milk + 1/4 cup heavy cream. I hope you love the caramel sauce!

      Reply

    • Ruth Wilkens
      November 16, 2019

      Delicous!!!!! I had to substitute milk for the half and half and it still turned out great. Thanks for all your wonderful recipes.

      Reply

      • Natashas Kitchen
        November 17, 2019

        You’re welcome! & thank you for sharing that with us.

        Reply

  • Retha van Dyk
    August 7, 2019

    Dear Natasha, with the carameI sauce for the mini cheese cakes, I can’t make out if the cream and milk combo together makes up 1 cup or if it is half a cup of cream and half a cup of milk…? Sounds splendiferous! I’m going to bake them for my youngest daughter’s birthday which will be on 12 August. Kind regards Retha

    Reply

  • Julie Camirand
    August 3, 2019

    Best caramel ever! Thank you for the recipe.

    Reply

    • Natashas Kitchen
      August 3, 2019

      You’re welcome! I’m so happy you enjoyed it Julie!

      Reply

  • Anita
    July 6, 2019

    I tried this recipe for making chocolates filled caramel. I made it again this morning. The best and easiest caramel recipe I’ve tried so far. An absolutely no fail recipe. Thanks so much Natasha. From Anita Mumbai

    Reply

    • Natasha
      July 7, 2019

      I’m so happy to hear that! Thank you for the wonderful review!

      Reply

  • Willow
    April 28, 2019

    Caramel is made by cooking sugar until it caramelizes (turns brown). This is butterscotch sauce, which is made with brown sugar and butter. Tastes great, but it’s not caramel sauce.

    Reply

    • Natashas Kitchen
      April 29, 2019

      Thank you for your feedback Willow.

      Reply

    • #melB
      July 16, 2020

      hi natasha,

      can i use light brown sugar?

      Reply

  • Michael
    April 27, 2019

    This looks great! Love that you are reusing the Bonne Maman preserves jar! Just be careful if you store chipotle in adobo in one of the jars in the fridge!

    Reply

    • Natashas Kitchen
      April 27, 2019

      Thank you for that tip Michael!

      Reply

  • Elise
    April 21, 2019

    Hi Natasha, the caramel sauce was awesome. However, it is a bit grainy the next day. It is suppose to be this way?

    Reply

    • Natashas Kitchen
      April 21, 2019

      Hi Elise, if the heat was too low that would cause it to be thin and/or grainy.

      Reply

    • Sarah Jenkins
      September 15, 2019

      My results were just so-so. It was simple enough, but I had similar issues that others complained of- not thickening, turning grainy when cooled. Still, fine enough to drizzle on some cupcakes, though I wish the flavor were richer.

      Reply

      • Natasha
        September 16, 2019

        Hi Sarah, I haven’t had it turn grainy on me so I wonder if any substitutions were made. I highly recommend making the recipe as directed before making any modifications or substitutions. Also, make sure to pack the brown sugar – you’ll know it’s packed adequately when you empty it from the cup and it holds its shape.

        Reply

  • Kymme
    April 10, 2019

    I would like to use this receipt to be mixed into my homemade ice cream. Should I thin it out so it will not become too hard in the ice cream? If so, how should I do that?

    Reply

    • Natasha
      April 10, 2019

      Hi Kymme, I haven’t tried that but I think the consistency should work for ice cream without having to thin it out, but I would suggest testing a small batch to make sure it works the way you hope it will. Let me know how that goes. Caramel ice cream sounds awesome!!

      Reply

  • Nicole
    April 1, 2019

    I swapped out the vanilla for a tablespoon of maple whiskey. It was amazing! Takes dessert to the next level!

    Reply

    • Natashas Kitchen
      April 1, 2019

      That’s so great, Nicole! Thank you for that wonderful review!

      Reply

  • Carol Elnas
    March 18, 2019

    Is salted caramel sauce same as caramel sauce?

    Reply

    • Natasha
      March 18, 2019

      Hi Carol, yes that is correct. The little bit of salt balances the sweetness and salt is common in a good caramel sauce. 🙂

      Reply

  • Nisa
    March 10, 2019

    Whilst this did come out tasting rather lovely with a nice consistency. Following the recipe precisely resulted in a butterscotch sauce more than a Caramel sauce- likely due to the use of brown sugar and butter. For a more caramely tasting sauce, I’d suggest substituting the brown sugar for white granulated or at least half light brown and half white.

    Still lovely though x

    Reply

  • Cynthia Ruby-Lewis
    February 8, 2019

    Yum yum! Just made this for a choc poke cake recipe. So so good!

    Reply

    • Natashas Kitchen
      February 8, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Kim
    January 22, 2019

    Can I use dark brown sugar for the caramel sauce?

    Reply

    • Natashas Kitchen
      January 22, 2019

      Hi Kim, I have always made this with brown sugar. I haven’t tried it with dark brown, I’m assuming that should work but can’t advise.

      Reply

    • Betty
      January 24, 2019

      Yes, i made some yesterday. It turned out fabulous! It just looks a bit darker then the light, but tastes the same.

      Reply

  • Patricia
    January 16, 2019

    Can this recipe be used for caramel apples? I am looking to dip apples to use as a party favor.

    Reply

    • Natashas Kitchen
      January 16, 2019

      Hi Patricia, It would work as a dip but it won’t form up around the apple.

      Reply

      • Mercy
        July 4, 2019

        I made it today but too thin and watery…it didn’t even have a slight of thickness…i’m a newbie here and confused about the measuring of cream and milk…
        What do u mean by 1/2cup half and half?
        Thank you

        Reply

        • Natasha
          July 4, 2019

          Hi Mercy, 1/2 cup of half and half is the same as 4 oz (in a liquid measuring cup). half and half is the equivalent of equal parts milk and heavy whipping cream. It is sold in stores labeled “half and half” but you can substitute with 1/4 cup heavy whipping cream and 1/4 cup milk to make half and half. I hope that makes sense.

          Reply

  • Martin
    January 5, 2019

    Thanks for the great recipe, Natasha! I made your caramel to pour over and melt chocolate bowls containing ice cream and mixed berries as part of my entry into our family’s “Come Dine With Me” challenge – and it stole the show! I had never made caramel sauce before, and it was absolutely stunning. Thanks from Sunny South Africa 🙂

    Reply

    • Natashas Kitchen
      January 5, 2019

      Wow! That’s amazing! I’m so inspired reading your review. Thank you!

      Reply

  • Lo
    December 31, 2018

    Cheesecakes are delicious and the sauce is so good but it won’t get past the liquid stage even though I’ve been cooking it for 15 minutes.

    Reply

    • Natashas Kitchen
      December 31, 2018

      Hi Lo, to make it thicker, cook the sauce longer. As more of the liquid evaporates, it will thicken. Was anything changed or altered in the recipe to further troubleshoot?

      Reply

  • Insiya Mukadam
    December 19, 2018

    Great recipe! However, the vanilla flavor and salt was too much so I had to add more cream and sugar. Vanilla flavor still a bit strong so I think I will do a teaspon next time. But tastes really good! Thanks for the recipe!

    Reply

    • Natashas Kitchen
      December 19, 2018

      Thank you for your feedback, Insiya!

      Reply

    • Diane
      August 26, 2019

      I agree.1 tablespoon left too much of a vanilla flavour. I think 1 teaspoon would work. Good recipe.

      Reply

  • Jo
    December 3, 2018

    What does 1/2 cup half and half mean?

    Does it mean:
    1/4 cup of cream
    plus
    1/4 cup of milk

    I really would like to try this it sounds delicious!!

    Reply

    • Natashas Kitchen
      December 4, 2018

      half and half, also known as ‘half cream’ in Europe. It is equal parts of whole milk and light cream.

      Reply

  • Jan Myhre
    November 26, 2018

    I just tried making this recipe and while it has a good flavour I have some questions about the process.

    In the cooking stage should it bubble, if so how much? Or keep the heat low enough for no bubbles at all?
    Do you start timing once everything is melted?
    What fat % is half and half?
    I used 10% cream and cooked it 12 min adjusting the heat for no bubbles. Then as it was still really thin I let it bubble on low heat for another 2 min. It’s a bit grainy.

    I used store bought pure vanilla extract and the vanilla flavour is a bit strong. Maybe your variety is milder?

    Reply

    • Natasha
      November 26, 2018

      Hi Jan, I start the timer once it comes to a simmer so it is at a simmer for that time frame – There should be light bubbling of the mixture while it is simmering. If there were no bubbles, the heat was probably too low which would cause it to be thin and/or grainy. Half and half is basically equal parts milk and heavy whipping cream. You can definitely add vanilla to taste and the quality of the extract will make a difference, but I suspect the vanilla flavor was too strong due to not having it at a simmer long enough. I hope that helps to troubleshoot!

      Reply

  • Zzz
    November 24, 2018

    This is the best home made caramel ever. Thank you so much. In my country you cant buy heavy cream… So i could never make my caramel at home… I am so happy… Finally… And its so tasty… Yummmy

    Reply

    • Natashas Kitchen
      November 24, 2018

      I’m so happy you discovered our blog & this recipe! Thank you for the wonderful review!

      Reply

  • Kat Ferguson
    November 19, 2018

    Could this be canned to preserve?

    Reply

    • Natasha
      November 19, 2018

      Hi Kat, I haven’t tried so I can’t say with certainty. You might google some recipes with shelf life and see how their process and proportions differ. I wish I could be more help with that question!

      Reply

  • Tina
    November 19, 2018

    Is it suppose to be a tablespoon or teaspoon of vanilla

    Reply

    • Natashas Kitchen
      November 19, 2018

      Yes, A tablespoon is correct.

      Reply

      • Tina
        November 19, 2018

        Ok thank you so much can’t wait to try it

        Reply

      • Tina
        November 24, 2018

        I tried the caramel sauce and chocolate sauce it was AMAZING THANY SO MUCH FOR SHARING I made it for a homemade cheesecake that I make your recipe are very delicious

        Reply

        • Natashas Kitchen
          November 25, 2018

          That’s just awesome!! Thank you for sharing your wonderful review 🙂

          Reply

  • Jennifer
    November 15, 2018

    This recipe looks so good! I am going to try it for Thanksgiving! Thank you and love the video!

    Reply

    • Natashas Kitchen
      November 15, 2018

      Thank you for that great feedback!! I’m so happy you enjoyed that!

      Reply

  • Natalia
    November 11, 2018

    This. Was. A. Hit!!! I never knew that it would be so easy to make a caramel sauce. One thing I don’t understand and I probably never will is a salt in this sauce… But that’s just me. Next time I’ll omit salt at all. But crepes with this sauce were sooooooooooo good. Thank you, Natasha!

    Reply

    • Natashas Kitchen
      November 11, 2018

      That’s so great! It sounds like you have a new favorite Natalia!

      Reply

      • Natalia
        November 12, 2018

        You bet! Making a cheesecake in IP now and guess what’s going on top of it? Your caramel sauce!

        Reply

        • Natashas Kitchen
          November 12, 2018

          Yum! I’d love to know how this turns out Natalia!!

          Reply

  • Arya
    November 11, 2018

    It will help me in my bakery business…thanx so much

    Reply

    • Natashas Kitchen
      November 11, 2018

      I’m so happy you enjoyed this recipe!

      Reply

  • Marina Hatton
    November 9, 2018

    I have mold to make home made turtles would the caramel sauce recipe be ok for them
    🙂 thanks

    Reply

    • Natashas Kitchen
      November 10, 2018

      Marina, this caramel sauce may be a little thin for homemade turtles – it won’t fully harden and dry like caramel candies would. I think it might work if you cooked it longer but I still think it would be sticky to the touch.

      Reply

      • Natalia
        November 11, 2018

        Try to experiment adding a bit of corn starch to it. It migh make it thicker….

        Reply

        • Natashas Kitchen
          November 11, 2018

          Thank you for sharing that with us!

          Reply

        • Dia
          November 14, 2018

          Wow! This is definitely the best caramel sauce recipe, so easy to make and oh the taste, i could just eat the whole thing myself 😀 can’t wait to try the mini cheesecakes with that sauce, thank you Natasha!

          Reply

          • Natashas Kitchen
            November 14, 2018

            You’re Welcome!! Thank you for that wonderful review Dia!

  • Aldi
    October 22, 2018

    Delicious, perfect caramel sauce !

    Reply

    • Natashas Kitchen
      October 22, 2018

      Isn’t it?! Thank you for this review!

      Reply

  • tina r rogers
    October 20, 2018

    can you use country crock churn style instead of butter?

    Reply

    • Natasha
      October 22, 2018

      Hi Tina, I honestly haven’t tried that substitute. If you experiment, please let me know how it works out. If anyone else has tried, please let us know! 🙂

      Reply

  • Jane King
    October 10, 2018

    Thanks for this recipe. My grown son likes to have caramel sauce and apple cake for his birthday, and this year I made your recipe. It’s in the refrigerator right now waiting for his party and I hope it doesn’t mysteriously disappear before then.

    Reply

    • Natashas Kitchen
      October 10, 2018

      I hope not either, Jane! Although that would be a great compliment! Wish him a Happy Birthday!

      Reply

  • Fatema
    September 20, 2018

    Love this recipe. But my turned out grainy . What did I do wrong?

    Reply

    • Natashas Kitchen
      September 20, 2018

      Hi Fatema. It could be due to the sugar not dissolving completely.

      Reply

  • Fatema
    September 20, 2018

    Love this recipe. Taste was very good. However, the sauce was grainy. What did I do wrong?

    Reply

    • Natashas Kitchen
      September 20, 2018

      Hi Fatema, I’m happy you enjoyed the recipe. My guess is it could be crystallization or the sugar did not dissolve completely.

      Reply

  • Bonnie
    September 12, 2018

    Keto blt salad and dressing.
    Do you have the nutritional break down for the dressing.

    Reply

    • Natashas Kitchen
      September 12, 2018

      Hi Bonnie. If you are looking for the nutritional break down of this recipe you can locate it on the print out option towards the bottom of the post 🙂 If you are looking for the dressing alone I recommend copying the ingredients into a calorie counter like this one. I hope this helps.

      Reply

  • Sadia Rifat Islam
    September 7, 2018

    Such an easy recipe. I am from Bangladesh. And it is almost impossible to find a good quality readymade caramel sauce. This recipe will help me a lot.

    Reply

    • Natashas Kitchen
      September 7, 2018

      That’s so great Sadia! Thank you for sharing this with me! I’m so happy you enjoyed this recipe!

      Reply

  • jenn
    July 22, 2018

    Hi, what I can use to substitute heavy cream?can I use all purpose cream instead?thank you

    Reply

    • Natasha
      July 22, 2018

      Hi Jenn, you can use regular whipping cream instead of the half and half and you will have a slightly thicker caramel sauce which will still work great 🙂

      Reply

  • Sheryl
    July 12, 2018

    I was all excited about this recipe (because we ADORE salted caramel), until I saw “Pioneer Woman”.

    Reply

    • Natashas Kitchen
      July 12, 2018

      It is sooo good! Thanks you for reading!

      Reply

  • Maria
    June 2, 2018

    Can I use regular sugar instead of brown?

    Reply

    • Natasha
      June 2, 2018

      HI Maria, I have always made this with brown sugar. I think it could work but you probably wouldn’t get as nice of a caramel color using white sugar since the brown sugar has molasses in it for color.

      Reply

      • Maria
        June 5, 2018

        Thank You for the answer!

        Reply

        • Natashas Kitchen
          June 5, 2018

          You’re welcome!

          Reply

        • AB
          October 26, 2019

          Can this be made with margarine instead of butter? I liked it, and plan to make 80 jars at a gift making party. Margarine is just SO much cheaper.

          Reply

          • Natasha
            October 26, 2019

            HI AB, I honestly haven’t tried it with margarine so I can’t say for sure. If anyone else has tested it with margarine, please let us know.

      • Ruth Wilkens
        November 16, 2019

        Delicious!!! I had to use whole milk because that was all I had and I wanted carmel sauce for my apple cake and it turned out perfect

        Reply

        • Natashas Kitchen
          November 17, 2019

          That’s just awesome!! Thank you for sharing that with us!

          Reply

  • Vivian
    May 21, 2018

    Would I be able to use heavy cream instead of half and half?

    Reply

    • Natasha
      natashaskitchen
      May 21, 2018

      Hi Vivian, I would suggest using equal parts of heavy cream and milk to substitute for the half and half (1/4 cup of heavy cream and 1/4 cup milk)

      Reply

    • Sandy Davidson
      July 8, 2018

      You can just use straight heavy cream, no half and half. I use 36% cream and as always it works great! I also use 36% cream when making Caramel candies.

      Reply

  • Sara
    May 10, 2018

    Hi
    The amount of sugar.. is it 200 g? or 220 g? and how mangy grams of butter please.

    Reply

    • Natasha
      natashaskitchen
      May 10, 2018

      I Sara, when I weighed it, it was 200grams. The recipe converter uses an algorithm and sometimes can be off a little bit. I manually corrected it. Thanks for asking!

      Reply

  • Yuliya
    April 18, 2018

    Hello! Can you use this caramel for dipping apples into it?

    Reply

    • Natasha's Kitchen
      April 18, 2018

      Hello Yuliya! It would work as a dip but it won’t form up around the apple.

      Reply

  • Lily-Jade
    February 21, 2018

    Instead sea salt, can I substitute the unsalted butter for salted butter?

    Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      Salted butter should work fine 😀

      Reply

      • Lily-Jade
        February 22, 2018

        Thank you very much for the quick response, I really appreciate it. I’m going to try this caramel sauce on panna cotta. I can’t wait!

        Reply

        • Natasha's Kitchen
          February 22, 2018

          My pleasure, glad to help!

          Reply

  • Aida
    January 28, 2018

    Where has this recipe been all my life? Thanks for sharing this Natasha. xoxo

    Reply

    • Natasha's Kitchen
      January 29, 2018

      My pleasure Aida! I’m glad you love it!

      Reply

  • Retha
    January 24, 2018

    Hi Natasha,
    I made this recipe yesterday and the results is Fantastic! I put it on top of my chocoflan and all my friends said they love it! Thanks a lot for sharing your recipe.
    PS: I made caramel sauce twice with different recipe from other famous blog/website, but the results are disaster.

    Reply

    • Natasha's Kitchen
      January 24, 2018

      Hello Retha! I’m glad to hear the recipe is such a success! Thanks for sharing your wonderful review!

      Reply

  • Victoria
    December 11, 2017

    Hi there,

    It looks delicious. How long does it keep in the fridge if I give it as a gift

    Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      Hi Victoria, you can refrigerate in an airtight container up to 2 weeks.I have a note about that closer to the top of the post.

      Reply

  • Lana
    December 1, 2017

    If I use regular salt instead of sea salt and vanilla extract instead of real vanilla extract will anything change?

    Reply

    • Natasha
      natashaskitchen
      December 1, 2017

      Hi Lana, those substitutions will still work. Add the salt to taste since table salt is smaller crystals than sea salt so 1 tsp of table salt will taste saltier than 1 tsp sea salt.

      Reply

      • Lana
        December 3, 2017

        I followed the recipe but my caramel sauce didn’t thikened but overcooked.

        Reply

        • Natasha
          natashaskitchen
          December 3, 2017

          Hi Lana, I haven’t had that happen but I am always happy to help troubleshoot. Did you measure the ingredients as stated in the recipe, measuring dry ingredients in dry ingredient cups and wet in liquid measuring cups? Also, when brown sugar is “packed,” it should keep the form of the measuring cup when you empty the measuring cup as shown in the image. If it is not packed, it will take longer to form. Also, it may be that the heat was on too high – it should be cooked over low heat. I hope that helps! 🙂

          Reply

          • Lana
            December 4, 2017

            Yes I did. What if the brown sugar was in the container, does it work?

          • Natasha
            natashaskitchen
            December 4, 2017

            Hi Lana, I’m not sure what you mean by the container.

          • Stefanie
            October 12, 2019

            Hey, I’m making this at my in laws for thanksgiving to go with that cheesecake, they only have old fashioned brown sugar which I would assume is dark brown sugar ‘cause it’s definitely not light. It would have more molasses in it…would this still work to use in this caramel sauce ?

          • Natashas Kitchen
            October 12, 2019

            Hi Stefanie, I have always made this with brown sugar. I haven’t tried it with dark brown, I’m assuming that should work but can’t advise.

  • Julie
    November 20, 2017

    Hi Natasha,
    Will this set up enough for homemade turtles?
    Thanks,
    Julie
    p.s. I’ve purchased all the items to make/gift your homemade vanilla!

    Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Julie, this caramel sauce may be a little thin for homemade turtles – it won’t fully harden and dry like caramel candies would. I think it might work if you cooked it longer but I still think it would be sticky to the touch.

      Reply

  • Isla
    November 17, 2017

    we made this for my birthday cake it was SO delicious and got to the perfect thickness. Thank a lot

    Reply

    • Natasha's Kitchen
      November 17, 2017

      You’re welcome Isla! I’m glad you love the recipe! Thanks for sharing your great review!

      Reply

  • Richard Cutt
    November 15, 2017

    Natasha – how would I make the caramel sauce thicker? it is great but sometimes I would like it thicker. Thanks

    Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi Richard, to make it thicker, cook the sauce longer. As more of the liquid evaporates, it will thicken 🙂

      Reply

      • Richard Cutt
        November 15, 2017

        Natasha – thank you so much

        Reply

        • Natasha's Kitchen
          November 16, 2017

          You’re welcome Richard!

          Reply

  • Anastasia
    November 11, 2017

    For how long can I leave the caramel sauce at the room temperature?

    Reply

    • Natasha
      natashaskitchen
      November 11, 2017

      Hi Anastasia, I would refrigerate after a day at room temperature. The sooner you refrigerate, the longer it will last. 🙂

      Reply

  • Morgan Dresvyannikov
    November 5, 2017

    I made this today to go on top of the miniature cheesecakes! I had a good feeling about the recipe, so I made a double batch of the caramel and I’m SO glad — it was absolutely delicious! I am even going to give a jar to my mom for part of her birthday present this week! I will never buy caramel from the store again! The whole family at dinner this evening loved it!

    Reply

    • Natasha's Kitchen
      November 6, 2017

      I’m so glad to hear how much everyone loves the recipe! Thanks for sharing your excellent review Morgan!

      Reply

  • Therapist
    November 2, 2017

    Will this work well for Carmelo’s apples? Does it set up enough for that purpose?

    Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      It would work as a dip but it won’t form up around the apple.

      Reply

  • Galya from PDX
    October 19, 2017

    I never even thought of googling how to make a homemade caramel sauce. I made it yesterday and I will never never never buy it in the store again. Even the most natural ones in the store have an odd taste, but this one is the recipe of all recipes. In addition, these simple ingredients are staples in each household. As always, good job Natasha. I don’t follow many cooking blogs, but I like the fact that you reference where you got the recipe originally.

    Reply

    • Natasha's Kitchen
      October 19, 2017

      Thanks Galya! I’m so glad to hear how much you enjoy the recipe! Thanks for sharing your great review with other readers!

      Reply

  • Tammy
    October 19, 2017

    Hi Natasha,
    This looks awesome! Can’t wait to try it especially with your pumpkin cheesecake. Thanks so much!

    Reply

    • Natasha's Kitchen
      October 19, 2017

      Hello Tammy! It’s my pleasure, I hope you love the recipe! Please let me know what you think!

      Reply

  • Julia
    October 19, 2017

    Amazing! I could never have any store bought caramel sauce since most of them have high fructose corn syrup and I am allergic! And the sugar free versions taste awful… I resigned myself to not having any until now. Just made this last night and can’t get enough of it. My husband loved it too

    Reply

    • Natasha's Kitchen
      October 19, 2017

      That’s great! I’m glad to hear you both enjoy the recipe! Thanks for sharing your fantastic review Julia!

      Reply

  • Luba
    October 19, 2017

    made the recipe and it’s amazing! thank you so much Natasha the taste reminds me of russian caramels. i’ve been trying to limit myself on how much of this i eat:)

    Reply

    • Natasha's Kitchen
      October 19, 2017

      You’re welcome Luba! I’m glad to hear that! Thanks for sharing your fantastic review!

      Reply

  • Alena
    October 18, 2017

    How awesome! Will need to try soon. I’ve made caramel sauce using a different recipe before, and I like to add it to coffee with milk. The result tastes better than the Starbucks coffee I’ve tried! I’m sure this one would add an amazing flavor to coffee as well.

    Reply

    • Natasha
      natashaskitchen
      October 18, 2017

      Mmmm that sounds amazing! Wishing I had some leftover from my last recipe to try it on my coffee tomorrow morning. Good thing it’s super easy to make! 😉

      Reply

  • Diana
    October 18, 2017

    Wow! Definitely going to try! I’d really like to see your take on platsindi, with feta or pumpkin.

    Reply

    • Natasha
      natashaskitchen
      October 18, 2017

      Hi Diana, I have never heard of those! Is there a great recipe online you could recommend?

      Reply

  • 2pots2cook
    October 17, 2017

    Dear Natasha, thank you for this multi functional ingredient. Festive days are getting closer and no one can skip using this one ! Enjoy the day !

    Reply

    • Natasha
      natashaskitchen
      October 18, 2017

      Thank you so much! Yes I agree – this one is a perfect topping for so many Autumn and holiday desserts! I hope you love it 🙂

      Reply

  • Precious @ Precious Core
    October 17, 2017

    This looks so easy. I’m a little obsessed with homemade caramel sauce. Thanks for sharing, Natasha!

    Reply

    • Natasha's Kitchen
      October 17, 2017

      My pleasure! I hope you love it!

      Reply

  • Katy B.
    October 17, 2017

    Gurl! This is amazing! Yay to home cooking! Thank you Natasha.

    Reply

    • Natasha's Kitchen
      October 17, 2017

      You’re welcome Katy! I’m glad you love it! Thanks for sharing 🙂

      Reply

  • Jenny from jennyisbaking.com
    October 17, 2017

    I like the fact that you use brown sugar (so far I have never made caramel sauce with brown sugar successfully) and that all ingredients are combined at once. Sounds perfect. Will report back once I try it!

    Reply

    • Natasha
      natashaskitchen
      October 17, 2017

      Hi Jenny, thank you! The color and flavor is wonderful and this recipe is so easy. I hope you love it! 🙂

      Reply

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