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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!
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.
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.
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.
P.S. Be careful with the sampling – It’s easy to get carried away!
What Causes Caramel Sauce to be Grainy?
Sugar crystallization can cause a grainy caramel sauce giving your caramel sauce a rough consistency. To prevent this, use a pastry brush moistened with water to brush down the sides of your saucepan if any sugar is present on the sides of the pan. Also, avoid any ingredient substitutions.
To Fix a Grainy Caramel Sauce:
To fix a caramel that separates or a grainy caramel sauce, you want to add a little water (1 to 2 Tbsp), bring it to a boil, and re-dissolve the crystalized sugar. Once it’s smooth again, remove it from heat.
⬇Print-Friendly Caramel Sauce Recipe:
Easy Caramel Sauce Recipe
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
- 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.
Notes
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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 ;).
It tastes so good and very easy to make. I substituted the light brown sugar for normal brown sugar as I didn’t have any light.
Can this caramel sauce be drizzled over sea foam frosting?
I bet it would be delicious over sea foam frosting. It’ll add a rich sweetness to the light frosting. Be sure the caramel is cooled before adding it. I hope you love it.
I just made it exactly to the recipe and normally I will make my own spin on things, but this was perfect. Absolutely delicious and it does thicken upon cooling.
I’m so happy to hear that!
Absolutely delicious! Didn’t thicken on the stove like I thought it would/should, but it did when it cooled.
This turned out good but I stood at the stove for 35 minutes- not 6-9. I did use cold butter though.
I really appreciated this recipe in a pinch when I was out of heavy cream and white sugar! It’s very easy. I decided to reduce the brown sugar a tiny bit and added 1.5 tablespoon of 100% maple syrup. It was heavenly. I also added about a 1/2 tsp of vinegar and reduced the salt by 1/2. Then I remembered that I had not yet put in the vanilla. I decided to add just 1/2 tablespoon of vanilla because I feared to much liquid. Well, in the future I would almost leave out the vanilla because it overpowered my maple. The sauce is really good for drizzling over a bundt cake or ice cream. Thank you!
I needed to jazz up some leftover apple pie that I was serving with ice cream. I read several caramel sauce recipes, but they seemed too complicated. I was just about to give up when I saw this recipe. Trust me, it is super easy and delicious!
Love this recipe. It is so easy and very delicious.
This caramel is so good and totally giftable! Smooth, creamy, and so good I don’t want to share, but it’s easy enough to make that I don’t mind! 🙂
Making 2 weeks before chridtmas. I have been using your recipes I thank for about 4 yrs. one word comes to mind,every single recipe i try is “consistence” Your recipes are thorough and tasty
So happy to hear that, Bill. Thank you.
Hi Natasha,
I’ve made your caramel sauce and it’s divine, but I’ve noticed it’s separating a bit in the refrigerator. The bottom has a bit of a dark “liquidy” layer and then the rest is normal. Will a stir solve that, or should I reheat it?
Hi Tanya, this could be due to overcooking (make sure the heat isn’t too high). Also, avoid dark brown sugar which can seize the caramel and turn it grainy. To fix a grainy caramel or a caramel that separates, you want to add a little water (1-2 Tbsp), bring it to a boil, and re-dissolve the crystalized sugar then remove it from heat.
Excellent and easy! Would start with 1/4 tsp sea salt and build up to taste. I used unsalted butter and the amount called for and it’s definitely more of a salted caramel as written. What a treat!
I’m glad you love this recipe, Simone!