Easy Caramel Sauce Recipe
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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
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 ;).
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
It’s so delicious that I ate it with a spoon and I don’t normally like sweet sauces.
I’m so glad you enjoyed it, Serenity!
Can I freeze this caramel sauce? I’d love to make ahead for Christmas gifting!
Hi Deny, I haven’t tried freezing this caramel sauce so I’m don’t sure if that would break the consistency.
Delicious and easy! This recipe turned out great, I ran out of things to put it on, it was that good! I used unsalted butter and added the proper salt as called for but next batch I’ll probably cut back the salt a little more for my liking but still as is was sooo tasty. This is a keeper.
Thank you for sharing your experience with the recipe! I’m glad you found a keeper!
If I make the caramel sauce, then place into canning jars that have been sanitized and fitted with sanitized lids/rims, would the caramel sauce last longer than 2 wks? I would love to make this ahead of time for Christmas gifts.
Hi Kay! Likely not. I would still follow the recommended time frame.
This was very good and REALLY EASY! It rises quite a bit when it boils, make sure you have a big enough pan. Add time for it to cool and thicken, about 10 minutes, before you plan to pour it.
I’m so happy you enjoyed that. Thank you for sharing that with us, Judy!
Can this caramel sauce be canned for later use? I wanted to add it to the Christmas baskets that I give to my family. Thanks.
Hi Luan, I haven’t tried canning this to advise.
Can I use this for recipes that ask for dulce leche – such as the Alfajores cookies?
I want to make my own dulce leche but not from condensed milk.
I have not tested it to advise. Let us know if you experiment.
I needed a caramel sauce for the apple bar for my daughter’s baby shower. After reading the comments on here I decided to go with another recipe…huge mistake. My son tried it and said no, so I made this one and he said it was much better. I told him I should have known better because Natasha never lets me down, I’ve never had a bad recipe from her. This caramel sauce is delicious!!!
I’m so glad you loved this recipe, Jennifer!
Tell you lady that had hard brown sugar to put a few slices of bread in the bag. It will never get hard again Louise Coleman
I wasn’t able to properly measure my brown sugar because it was so hard but it still turned out delicious. Thank you for the recipe
You’re welcome, Sarah!
Really loved this recipe! Super simple and tasty. My only concern was when I put the left overs in the fridge, the caramel separated. Is this normal? The consistency seem to never come back to the original state.
I’m so happy you enjoyed that. Thank you for sharing that with us, Fatima. I haven’t had any experience with this recipe separating, was anything possibly substituted in the recipe or process?
If anyone is wondering, yes you can just use full cream milk if you have no cream. I did, and it turned out fine. Took 5 mins more to thicken, but it’s the same result.
Thank you for sharing that with us.
This is a great find for making a quick, easy sauce with ingredients you likely have already. There seem to be a lot of haters on here that it isn’t actually caramel but butterscotch – it’s close enough for me. Two observations, though. 1) don’t start your 6-9 minute timer until you’ve got a good simmer going, and 2) 1 t of salt is way too much. It is less overpowering after the caramel has cooled but, wow, I’ll try half that next time… and there will be a next time as my son loves it! Thank you!
Thank you for the feedback, Whitney!
Thanks so much for an easy and delicious caramel sauce recipe. I’ve made many. The ones with white sugar never turned out the way they were supposed to. This is yummy and so simple to make. Why everyone gets so caught up in exactness and negativity is beyond me. Just make this. You won’t be disappointed. Thanks Natasha.
Hi Robin! Thank you, I appreciate the feedback and review!
Delicious little sauce recipe I can make with things I always have on hand. No issues with graininess or thickening. I don’t care whether it’s technically caramel or butterscotch—it’s so tasty you’ll be licking the spoon. Never a bad recipe from you!
Thank you, Brittany! So glad you loved the recipe. 🙂
I absolutely LOVE this recipe and use it for my cheesecakes, apple pies and apple crumbles, for cupcake topping, etc. A few things that I’ve learned:
1) When this recipe says whisk constantly, whisk CONSTANTLY for the time stated. The first time I used this recipe it took me ages and it’s because I was only whisking intermittently. Your wrists should need a minimum of 24 hours of rest following this recipe;) (kidding)
2) I agree with others in the reviews who are venturing to use closer to 1/2 teaspoon of salt instead of a full tsp. The first time I used this recipe it was slightly overly salted.
Highly recommend!
Thank you for the feedback, Trinity! 🙂
This caramel sauce is the best, and takes no time @ all to whisk up. Thanks for all the great recipes.
You’re so welcome, Brenda. I hope you’ll enjoy all the recipes that you will try!
The recipe is delicious, but this is technically butterscotch due to use of brown sugar and adding ingredients all at once. Still loved it!
Absolutely divine. I used heavy cream as that was in the fridge. It took about 10 minutes to come to a boil and I whisked lightly but constantly. An old candy cookbook said you could avoid graininess by putting on a lid when you remove pan from the heat. The steam will wash the crystals down.
Awesome! I am so glad that you enjoyed it.
Made this tonight in preparation for the mini cheesecakes. It is delish! I did have to cook it longer to thicken but just stirred constantly and tested it on the back of a spoon. Another fabulous recipe Natasha! Can’t wait to taste it on the cheesecake!
Hi Ellen! I’m so glad you loved the recipe. Thank you for sharing.
Delicious sauce! Added some cinnamon at the end-perfect for ice cream or/and to stir some into coffee.
No graininess for me.
That’s wonderful, Nancy! Thank you for sharing.
I used light half & half (5%) and it turned out great. I did have to cook it longer…I think you can get too caught up on the timings. I took a small spoonful out and let cool to determine if it had thickened enough.
Thank you for sharing, Linda.
To be clear, this isn’t caramel sauce, it’s brown sugar with butter. If you’ve ever had real caramel sauce made from caramelized sugar, you will be disappointed with the flavour of this version. Yes, lot’s of people make it this way, by the number of recipes on the internet, but it’s not the real thing.
Cry me a river. So what. I made this and “real” caramel and this is the best version of caramel I’ve ever personally made.
Aaaw, thank you, Dee! Glad that you enjoyed it.
Wow….I threw in a few, thin sliced apples that were leftover from my apple pie filling. This legitimately tasted like a caramel apple. It was so good that I actually took a shot of it, THANK YOU. It is smooth, delicious and thick (whisked contantly for 15 minutes on low, cooled, stored in a glass jar).
I’m so happy you enjoyed that. Thank you for sharing that with us!
Is there actually anyone that even attempts to keep caramel for 2 weeks 😆
Mine was devoured the first day!!!
😆
This was perfect! Most delicious salted caramel! I used 1/2 tsp Himalayan pink salt and salted butter (I never keep unsalted butter). Poured over vanilla ice cream over top homemade pumpkin pie for our Christmas dessert.
Sounds delicious! I’m so glad you loved it.
This is my go to recipe for dressing up any dessert. My family loves it and I’ve shared it numerous times. Its so easy I’ve made it many times while my company is sitting at the table.
So glad it was a hit! Thank you for sharing, Helene!
I must say I had doubts about the recipe working, after reading comments about others’ sauce being grainy or watery. However, it turned out just as you said!! I whisked it constantly for about 11 mins. Used Single Cream (which I think is the irish version of half-and-half). Absolutely delicious caramel sauce. Thank you for the recipe! This will be a go to now whenever caramel is called for.
You are so welcome, Tom! Great to hear that you loved this recipe!
I just made this caramel and it’s too watery. how can I get it to thicken?
Hi Guadalupe, I suggest constantly whisking or until thickened and no longer watery (6-9 minutes). Keep in mind it thickens more as it cools. Also 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?
I substituted whipping cream for half and half and while it is a beautiful colour it just not want to seem to thicken. Should I take it off the heat and then it will thicken?
Hi Kim. The whipping cream is what helps it get thick. I am not sure how to achieve those results with half and half.
Hi Natasha, the recipe says to use half and half or equal parts of heavy cream and milk. So is there a mistake? Was I supposed to use heavy whipping cream instead of half and half. I used half and half and it doesn’t want to thicken. Thanks 🙏🏻
Hi Marina! Yes, half and half is correct. Equal parts of heavy cream and milk are what make up half and half so for those people who do not have access to half in half in their local grocery stores or don’t have time to make a trip to the store, they can make their own at home with milk and heavy cream. 🙂
I’m having the same issue – used half and half (what the recipe calls for) and it is not thickening. Help!
Hi Tiff, make sure to simmer it over low heat and continue whisking it until it thickens.
Attempted this last night without the salt and it turned out really grainy. Didn’t go back to the recipe to see the suggested fix for grainy sauce. I cooked it a long time, even let it boil, because it never seemed to thicken.
Hi Sharon, I have added this to the recipe “What Causes Caramel Sauce to be Grainy?” and how to fix it. I recommend trying that out.
Can you use 100% heavy cream? If I don’t have half & half and don’t keep milk, will this significantly change the process?
Hi Debbi, you can use equal parts heavy cream and milk if you don’t have half and half.
Hi
I am unable to see your video of this easy caramel sauce recipe, there are too many adds running on the website. Is there anyway it can be fixed, thank you
Hi, this recipe does not have a video associated with it so that is why you aren’t seeing it, but this would be a fun one to film.
Hi Natasha! Love your recipes. . . They are consistently awesome, so please keep ‘em coming ;o)
In this recipe for caramel sauce, can dark brown sugar be used vs. light brown?
Hi Mary! I’m so glad you enjoy my recipes. Thank you.
I have not made this with dark but one of my readers reported excellent results using dark.
I used dark brown sugar and came out excellent. Color and texture and used half and half and it did thickened. Thank you Natasha for another awesome recipe. 🙂 I often use your recipes, your Turkey recipe is AMAZING. Cheers
I’m so glad it worked out well, Menijeh! Thank you so much for sharing that with me!
O.M.G THIS WAS THE BEST THING I’VE EVER TASTED 😋
My family liked to take a spoonful every now and then and it’s SOO good on ice cream! 10/10, would recommend!!!! 💜
That is the best when the family love what we moms make. That’s so great!
Just wondering how long will this keep in an unopened bottle in the cupboard? Or will it need to be kept in the fridge even if unopened
Hi Karen, I haven’t tried canning it for a shelf life so I can’t make that recommendation.
Just wondering if you could use Golden Monkfruit Sweetener instead of light brown sugar.
Hi Teresa! I have not tested this to advise what the outcome would be.
I love this carmel and have made it many times but I’m curious if it would work well over cake?
Hi Jennifer, I haven’t tried that myself, but I imagine that may work! If you experiment, let me know how you liked the recipe.
Do you pour this caramel sauce over the cheesecake just before serving or pour it on CC & let set ?
Aloha! We have it set. In our Mini Cheesecakes with caramel sauce recipe see step 3: “Cool to room temp in the baking dish then spoon this caramel sauce over each one. Refrigerate 2 hours then top with homemade whipped cream (see “how to make whipped cream” below) and dust with cinnamon if desired. Serve with or without liners.”I hope this helps!
Hi! Sorry, my brain just won’t process at the moment. What did you mean when you said equal parts of heavy cream and milk? Thanks!
Hi Sam, just in case you cannot find half and half you may use half whipping cream and half whole milk.
I just made a batch now, and omg I love it! Thank you, Natasha! 🙂
This isn’t caramel, it’s butterscotch. Caramel is made with white sugar.
I made your cheesecake and carmel. Not paying attention to the amount of salt, I doubled the recipe🤦♀️. Even if the amount was 1/2 tsp. It would be enough. I’m now making more Carmel to add to the first recipe and it will be perfect.
The cheesecake turned out well😉
Oh no! I’m sorry Judy, but glad the cheesecake turned out well! 🙂
While this sauce is extremely hot could you use canning jars, seal & keep w/o refrigerating until
it is opened?
Hi Jackie, I have not tried canning this recipe and because of the dairy ingredients, I do not know how well it will can and if it will be safe for consumption if not refrigerated.
A lovely, smooth butterscotch sauce! Lovely over my bread pudding and ice-cream! Thank you!
So yummy! I’m glad you loved it. 🙂
Hi Natasha! Would this work with coconut sugar instead of brown sugar? Thanks
Hi Ester, I haven’t tried this with coconut sugar, but here’s what one of my readers wrote “i used coconut sugar and needed to cook a little longer. The flavor had much more depth, however, it is very dark no matter how much cream you use. side note. I also tried it with coconut whipping cream. MUST TRY.” I hope this helps!
this is a recipe for butterscotch sauce. Caramel is made using white sugar and allowed to bubble as the sugar caramelizes; never stirred for the entire cooking time
Thank you so much for sharing that with me, ML! I hope you enjoy our take on it!
The recipe is great but I have a question. Can you substitute brown sugar with white sugar?
Hi, brown sugar is preferred because it has molasses in it.
Can you substitute white sugar or mix of half white / half light brown?
Thanks!
Hi Steph, 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.
Can this be canned? If so, water bath or pressure canner and for how long? Thank you
Hi Reta, I haven’t tried canning this to advise.
What a fantastic little recipe! I’ve used other recipes for caramel sauce…they were too involved or they didn’t turn out. I made a caramelised banana upside down cake using your caramel recipe which my family devoured and all of them luvd and commented on the caramel sauce…Thanks Natasha
Hi Sam, happy to know that the recipes that you tried went great! I hope you’ll love all the recipes that you will try.
I would love to have that recipe pretty please! My hubby is addicted to anything with bananas.
Thank you for the recipe…I absolutely love caramel and its getting too expensive to buy.
I am using mine to make copycat starbuck’s frappacino
Were the small o’s on the measurements meant for something…I did remove them as I found the recipe a bit too busy to read.
You’re so welcome! I’m not so sure what you mean about the small o’s the measurement looks fine to me.
Amazing!!!!!! Used this sauce after messing up another recipe I found online. I was able to make this recipe in about 10 min. (in time to get my kids from daycare) and the flavor is unbelievable!
Thank you for sharing, Rachel. I’m so happy to hear that.
Omg this caramel sauce is amazing! Mine didn’t go as thick as what you’re looks. In Australia we don’t have ‘half and half’ cream so I used half thickened cream and half full cream milk. Any suggestions on what would make it thicker? Would double cream work?
Hi Felicity! Half & Half is a mix of milk and heavy whipping cream. The heavy whipping cream here is about 36% fat. I’m not sure how much fat double cream has, but if it’s close to that 36%, that may work to mix with the milk to make your own Half & Half. I hope that helps!
I dont know if you found this out to be but, the first time I made this amazing recipe I dont think i cooked long enough. So this last time I kept it on till it bubbled much! And I did get the sauce to come out right.
Natasha, I have tried several of your recipes and my family has enjoyed them all. Enjoy your bubbly personality.
Hi Judy. I’m so glad to hear that. Thank you for sharing that with me.
Just yum. Runnier than expected but still 5 stars. I’ll be making this again
Thank you for the review! I’m glad you enjoyed this recipe.
While this is indeed an easy recipe, and yummy, it isn’t caramel, it’s butterscotch.
Butterscotch is made with brown sugar, caramel is made with white sugar. Butterscotch is a distinctly different flavor than caramel, but people often confuse the two or even think they are interchangeable. And you’re not the only post for “caramel” that uses brown.
Absolutely correct 😁
Technically
White is caramel
Brown is butterscotch
I have always used brown sugar to make homemade soft chew caramels and they have never tasted like butterscotch. It is really odd that I keep reading that brown sugar cannot be used to make caramel yet I have only used white sugar once to make a caramel sauce and it was good but still prefer the brown and I def know the difference between butterscotch and caramel. I’m not a fan of butterscotch but love caramel so that’s interesting!
Hi Natasha! How can I make stay runny even if I place it in the fridge? I plan on using this for iced coffee and I don’t really want to heat it every time I make coffee. Thanks!
Hi Anna, I haven’t tested that to advise on the technique to make that happen! I hope you try and love this recipe!
5 stars for the taste, 5 stars for the colour, and 10 more for how easy this recipe is! I made it with dark brown sugar and it was just perfect!
That’s so great! It sounds like you have a new favorite!
Elena I want to use dark brown sugar as well. Can you please tell me will the colour be darker than the photos? Thank you 🙏
I have tried a few recipes for caramel sauce but this blows them out of the water!! Thank you!!! (also, for me, the Color was beautiful!) 🙂
You’re welcome, Kim. Thanks a lot for your excellent feedback!
Love this recipe. It’s delicious! My only problem is that when I pour it over ice cream it hardens up and becomes incredibly chewy. This is most recipes I’ve tried, and again yours is delicious in everything else, but I’m wondering if there is some way to prevent it hardening on the ice cream?
Hi Elizabeth! I’m glad you like the recipe. I haven’t tested another variation of this to advise on how to change the freezing point of this caramel sauce. You may try researching this. It likely has to do with the ratio of fat/water, etc. I hope that helps. Let us know if you experiment.
Love, love, love, the caramel cheesecake. The recipe is easy to follow, the sauce easy and quick. Thank you so much!
We love easy recipes and I’m so happy you do too, Deborah! Thank you so much for sharing that with me.
I made this recipe but it didn’t thicken and it was too salty even though I followed the directions carefully.
Can this Carmel recipe be doubled or tripled? I need to make 25- 4oz jars for gifts.
Hi Patty, I think that would work fine but it may need to be on the stove longer and you’ll definitely need a larger pot to hold it.
I was skeptical on this based on the color (sort of gray-ish), but then I tasted it and was blown away. Amazing!
Wonderful feedback, Mike. Thanks a lot for sharing that with us!
I would love to make this and give as part of Christmas gifts, can the recipe be doubled?
Hi Becca, that sounds like a good idea! I imagine that will work, you can go to the recipe card and click the number of servings to adjust the ingredients too.
Best caramel sauce!!!! Easy. Delicious. Did I mention easy? Lol. Don’t bother with any other recipe. This is the one. Thank you, thank you!
Perfect! Thanks for sharing your experience trying out this recipe, Robin. I’m happy that you loved it!
Made this in a double batch. Turned out great. I made to go with my fresh apple pie I just made. Yummy
Hello Kerrey, thank you for your review. I’m glad you enjoyed this recipe!
Awesome flavor, easy to make!
When I pulled it off the heat it was super smooth and not grainy at all, but as it cooled to room temp and got thicker it became quite grainy at that point. How could this be prevented or what did I miss? I assumed the directions for adding water and bringing it to a boil again was for if it was grainy during the cooking process rather than after cooling.
It still tasted amazing and didn’t stop us from enjoying it!
Hi Erin, that’s right, it sounds like it needed a little more time to melt completely. I recommend ensuring you’re not using a different kind of sugar.
Tastes fine but didn’t turn out for me. It separated and I have to stir it each time I want to use it. Followed the recipe exactly so not sure what happened.
Hi Amber, keeping it on too high of heat could cause that. Also, make sure not to use any substitutions in ingredients before testing the recipe as written, otherwise, it’s difficult to troubleshoot.
This caramel sauce is to die for!!I eat by the spoon fulls. Thank you for sharing!!!
Thanks for the awesome feedback, Beth. I’m glad you love it!
This is thee best caramel sauce everrrrr. Not only is it delicious, it’s easy to make. As in EASYYY hehe. Don’t even think about any other recipe. This is the one! I ran out of light brown sugar so I used dark brown sugar this time. Was just as delicious FYI. Thank you so much for sharing!
You’re welcome, Robin. Thank you so much for your great comments and feedback!
I am just wondering if this recipe can be made with white sugar?
Hi Shelby, I haven’t tested it that way but I imagine it would be lighter in color.
Hey Natasha can I use It for your caramel apples cause I am not a blessing to find caramels in Sri Lanka
Hi Ranuth, unfortunately, this caramel sauce would be too thin and too soft to use for caramel apples. It looks like next year I need a caramel apples from scratch recipe!
Hi Natasha,
I’ve made this before as directed and it turned out fabulous. I want to make it again but only have dark brown sugar. Will that work and taste similar?
Thank you
Hi Erica, thanks for sharing that with us. Someone shared this comment “This is the one! I ran out of light brown sugar so I used dark brown sugar this time. Was just as delicious FYI. Thank you so much for sharing!” I hope that helps.
Hi is there a recommened final temp rather than not watery Thanks
Hi Ken, between 340-350°F is when the caramel starts to get the right color so keep an eye on it at that point and remove from heat once it reaches your desired color and thickness.
Can I use this recipe for caramel covered apples? Or is it different I’ve never done it before so I was just curious thank you!
Hi Alyssia, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Hi, um I was wondering what happeneds if you don’t pack down the brown sugar.
Hi, Yes, brown sugar should be packed into measuring cups and spoons with your fingers until even with the rim. If it is not packed, you will get an incorrect amount and a different outcome.
Hi Natasha, love your recipes! Question about the caramel sauce. What do you put it in to give as gifts?
Hi Kerry, you can put the sauce in a nice jar just like what is shown in the picture in the recipe.
Hi Natasha, this is delicious! How would I store this and how long will it last for please?
Hi Lei, please see the section in the recipe post titled: “Can I Make Caramel Sauce Ahead?”
Can you use evaporated milk or sweetened condensed milk in this recipe??
Hi Carolyn, I haven’t experimented with those.
Hi,
This caramel sauce sounds exactly like one I’d love to try. Can half and half be replaced with anything non-dairy?
Hi Anne, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!
I will perhaps try this recipe because it does sound delicious, but there’s an old, very easy recipe I’ve used forever. Just take one can of condensed milk. make two small punctures in top to release steam, put in pot of boiling water, reduce to simmer, careful not to let water go over top of can, let simmer till you can tell it’s carmelized. Can’t remember how long, sorry.
Thank you so much for sharing that with me, Sheila! I hope you give this a try soon!
Can it be frozen in smaller amounts?
Hi Sue, I haven’t tried freezing this caramel sauce so I’m don’t sure if that would break the consistency.