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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!

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

4.9 from 182 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
Keyword: Caramel Sauce
Cuisine: American
Course: Condiments, Sauce
Calories: 89
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

  • Ester
    October 4, 2022

    Hi Natasha! Would this work with coconut sugar instead of brown sugar? Thanks

    Reply

    • Natashas Kitchen
      October 5, 2022

      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!

      Reply

  • ML Oliver
    October 4, 2022

    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

    Reply

    • Natashas Kitchen
      October 4, 2022

      Thank you so much for sharing that with me, ML! I hope you enjoy our take on it!

      Reply

  • Ayesha J
    October 3, 2022

    The recipe is great but I have a question. Can you substitute brown sugar with white sugar?

    Reply

  • Steph
    October 3, 2022

    Can you substitute white sugar or mix of half white / half light brown?

    Thanks!

    Reply

    • Natashas Kitchen
      October 3, 2022

      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.

      Reply

  • Reta
    September 11, 2022

    Can this be canned? If so, water bath or pressure canner and for how long? Thank you

    Reply

    • Natasha's Kitchen
      September 11, 2022

      Hi Reta, I haven’t tried canning this to advise.

      Reply

  • Sam
    August 21, 2022

    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

    Reply

    • Natasha's Kitchen
      August 22, 2022

      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.

      Reply

    • Katy
      September 22, 2022

      I would love to have that recipe pretty please! My hubby is addicted to anything with bananas.

      Reply

  • sandra vanderwood
    July 26, 2022

    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.

    Reply

    • Natasha's Kitchen
      July 26, 2022

      You’re so welcome! I’m not so sure what you mean about the small o’s the measurement looks fine to me.

      Reply

  • Rachel
    July 7, 2022

    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!

    Reply

    • NatashasKitchen.com
      July 7, 2022

      Thank you for sharing, Rachel. I’m so happy to hear that.

      Reply

  • Felicity
    June 27, 2022

    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?

    Reply

    • Natashas Kitchen
      June 27, 2022

      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!

      Reply

  • Judy Dinges
    June 17, 2022

    Natasha, I have tried several of your recipes and my family has enjoyed them all. Enjoy your bubbly personality.

    Reply

    • NatashasKitchen.com
      June 17, 2022

      Hi Judy. I’m so glad to hear that. Thank you for sharing that with me.

      Reply

  • Caramel lover
    May 7, 2022

    Just yum. Runnier than expected but still 5 stars. I’ll be making this again

    Reply

    • NatashasKitchen.com
      May 7, 2022

      Thank you for the review! I’m glad you enjoyed this recipe.

      Reply

  • Kim B
    March 15, 2022

    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.

    Reply

    • Selena
      May 8, 2022

      Absolutely correct 😁
      Technically
      White is caramel
      Brown is butterscotch

      Reply

  • Anna
    February 8, 2022

    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!

    Reply

    • Natashas Kitchen
      February 10, 2022

      Hi Anna, I haven’t tested that to advise on the technique to make that happen! I hope you try and love this recipe!

      Reply

  • Elena
    January 24, 2022

    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!

    Reply

    • Natashas Kitchen
      January 24, 2022

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

      Reply

    • Nargess
      May 21, 2022

      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 🙏

      Reply

  • Kim
    January 23, 2022

    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!) 🙂

    Reply

    • Natasha's Kitchen
      January 23, 2022

      You’re welcome, Kim. Thanks a lot for your excellent feedback!

      Reply

  • Deborah
    January 7, 2022

    Love, love, love, the caramel cheesecake. The recipe is easy to follow, the sauce easy and quick. Thank you so much!

    Reply

    • Natashas Kitchen
      January 7, 2022

      We love easy recipes and I’m so happy you do too, Deborah! Thank you so much for sharing that with me.

      Reply

  • Laura Douglas
    December 19, 2021

    I made this recipe but it didn’t thicken and it was too salty even though I followed the directions carefully.

    Reply

  • Patty Cavanaugh
    December 16, 2021

    Can this Carmel recipe be doubled or tripled? I need to make 25- 4oz jars for gifts.

    Reply

    • Natasha
      December 16, 2021

      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.

      Reply

  • Mike
    December 12, 2021

    I was skeptical on this based on the color (sort of gray-ish), but then I tasted it and was blown away. Amazing!

    Reply

    • Natasha's Kitchen
      December 12, 2021

      Wonderful feedback, Mike. Thanks a lot for sharing that with us!

      Reply

  • Becca
    December 12, 2021

    I would love to make this and give as part of Christmas gifts, can the recipe be doubled?

    Reply

    • Natasha's Kitchen
      December 12, 2021

      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.

      Reply

  • Robin
    December 8, 2021

    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!

    Reply

    • Natasha's Kitchen
      December 9, 2021

      Perfect! Thanks for sharing your experience trying out this recipe, Robin. I’m happy that you loved it!

      Reply

  • Kerrey Hall
    December 5, 2021

    Made this in a double batch. Turned out great. I made to go with my fresh apple pie I just made. Yummy

    Reply

    • Natasha's Kitchen
      December 5, 2021

      Hello Kerrey, thank you for your review. I’m glad you enjoyed this recipe!

      Reply

  • Erin
    December 3, 2021

    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!

    Reply

    • Natashas Kitchen
      December 4, 2021

      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.

      Reply

  • Amber
    November 29, 2021

    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.

    Reply

    • Natasha
      November 29, 2021

      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.

      Reply

  • Beth
    November 28, 2021

    This caramel sauce is to die for!!I eat by the spoon fulls. Thank you for sharing!!!

    Reply

    • Natasha's Kitchen
      November 28, 2021

      Thanks for the awesome feedback, Beth. I’m glad you love it!

      Reply

  • Robin
    November 16, 2021

    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!

    Reply

    • Natasha's Kitchen
      November 17, 2021

      You’re welcome, Robin. Thank you so much for your great comments and feedback!

      Reply

  • Shelby
    November 6, 2021

    I am just wondering if this recipe can be made with white sugar?

    Reply

    • Natasha's Kitchen
      November 7, 2021

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

      Reply

  • Ranuth wijesinghe
    November 2, 2021

    Hey Natasha can I use It for your caramel apples cause I am not a blessing to find caramels in Sri Lanka

    Reply

    • Natasha
      November 2, 2021

      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!

      Reply

      • Erica Faulkner
        December 13, 2021

        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

        Reply

        • Natasha's Kitchen
          December 13, 2021

          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.

          Reply

  • Ken pineau
    October 27, 2021

    Hi is there a recommened final temp rather than not watery Thanks

    Reply

    • Natasha
      October 28, 2021

      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.

      Reply

  • Alyssia
    October 24, 2021

    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!

    Reply

    • Natasha's Kitchen
      October 25, 2021

      Hi Alyssia, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Oreo the bunny
    October 17, 2021

    Hi, um I was wondering what happeneds if you don’t pack down the brown sugar.

    Reply

    • Natashas Kitchen
      October 18, 2021

      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.

      Reply

  • Kerry
    October 5, 2021

    Hi Natasha, love your recipes! Question about the caramel sauce. What do you put it in to give as gifts?

    Reply

    • Natasha's Kitchen
      October 5, 2021

      Hi Kerry, you can put the sauce in a nice jar just like what is shown in the picture in the recipe.

      Reply

  • Lei
    October 2, 2021

    Hi Natasha, this is delicious! How would I store this and how long will it last for please?

    Reply

    • Natasha
      October 3, 2021

      Hi Lei, please see the section in the recipe post titled: “Can I Make Caramel Sauce Ahead?”

      Reply

  • Carolyn Dover
    October 1, 2021

    Can you use evaporated milk or sweetened condensed milk in this recipe??

    Reply

  • Anna
    September 25, 2021

    Hi,
    This caramel sauce sounds exactly like one I’d love to try. Can half and half be replaced with anything non-dairy?

    Reply

    • Natasha's Kitchen
      September 26, 2021

      Hi Anne, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!

      Reply

  • Sheila
    September 24, 2021

    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.

    Reply

    • Natashas Kitchen
      September 24, 2021

      Thank you so much for sharing that with me, Sheila! I hope you give this a try soon!

      Reply

  • Sue
    September 24, 2021

    Can it be frozen in smaller amounts?

    Reply

    • Natasha
      September 24, 2021

      Hi Sue, I haven’t tried freezing this caramel sauce so I’m don’t sure if that would break the consistency.

      Reply

  • Susanna
    September 10, 2021

    Hi Natasha.
    Wow. My second batch of the sauce came out so perfect that I wanted to cry:)) Божественно. Can I hug you?:)) I will never purchase caramel sauce again.
    Unfortunately the first batch came out unbearably salty, so instead of 1 teaspoon, I added half a teaspoon for the second batch.
    Thank you so much for this recipe. I’m gonna use this for my lattes too:)

    Reply

    • Natashas Kitchen
      September 10, 2021

      Sending you an air hug, Susanna! Thank you for your lovely comment!

      Reply

  • Jojo
    September 5, 2021

    Hi Natasha,

    This recipe looks great and I’m tempted to try it with Ina Garten’s Pana Cotta recipe. However, I’d like to make this desert ahead and have the caramel over the panacotta. Do you think this sauce can be poured over the pana cotta and refrigerated then served or should the warm caramel be served on the side with the chilled pana cotta. I want it to be as easy for serving as the number of guests are 50. Would appreciate your earliest response. Thanks again for sharing all your wonderful recipes

    Reply

    • Natasha's Kitchen
      September 5, 2021

      Hi there, either process will actually work fine. I recommend testing it out before the actual event so you’ll be able to see which process is easier for you.

      Reply

  • Lauren
    July 20, 2021

    A tablespoon of real vanilla extract is way way WAY too much. I used a teaspoon and that was way too much. It tastes like vanilla on steroids I can’t even imagine what a tablespoon would taste like.

    Reply

  • Jhony
    July 7, 2021

    Hi Natasha, I think you should make a full in depth video because I followed the instructions to make your caramel sauce but at the end it start to turn hard inside the pot and I don’t know if I should take it out of the pot and transfer it into a bowl and probably it was because I added too much heat.

    Reply

    • Natasha's Kitchen
      July 7, 2021

      Hi Jhony, 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

  • Kathryn Tabalon
    May 31, 2021

    Hi Natasha,

    I’ve been always been a fan of your cooking and baking.

    Can I asked please if I can use brown sugar instead of light sugar. I couldn’t find light brown sugar in Sydney.

    Thank you and all the very best!

    Regards,
    Kathryn

    Reply

    • Natasha's Kitchen
      May 31, 2021

      Thanks for your support, Kathryn. I would avoid dark brown sugar which can seize the caramel and turn it grainy. But someone else also shared that they used brown sugar and worked too, I think you would have to do an experiment on that. If you try it, please share with us how it turns out!

      Reply

  • Dorothy
    May 27, 2021

    can you use this for runny type chocolate caramels. please send answer to email senior not great with this thankyou

    Reply

    • Natashas Kitchen
      May 27, 2021

      Hi Dorothy, I haven’t tested that to advise on the technique to make that happen! I hope you try and love this recipe!

      Reply

  • Angie
    May 16, 2021

    Do you think it would work to double this recipe?

    Reply

    • Natasha's Kitchen
      May 17, 2021

      That would work, Angie. If you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!

      Reply

  • Nicole
    April 29, 2021

    This came out PERFECTLY. I whisked non stop and I mean non stop lol … on low and at the end just simmered. I did this for closer to 7 minutes. It still seems watery at first but you don’t realize how much it will thicken. I was worried about cooking it too long and crystallization like others mentioned. I cooled it at room temperature in a mason jar. I made the mini salted caramel cheesecakes with it. Out of this world! Thank you

    Reply

    • Natasha's Kitchen
      April 29, 2021

      You are very welcome, Nicole. I’m happy that you enjoyed and loved this recipe! Thank you for giving this a try and for sharing your great feedback and review with us.

      Reply

      • Kat
        June 3, 2021

        Thank you for your reply Natasha. I tried using brown sugar. The recipe was really great. However, when it cooled down it became granny.

        Reply

  • Mrs.Sam
    April 15, 2021

    Hi Natasha! i have been watching you since a long time you are a wonderful cook! i just wanted to ask that will this recipe harden after being cooled to a spreadable consistency, for example like a filling between cakes?

    Reply

    • Natasha
      April 15, 2021

      Hi, it does thicken up with refrigeration. I haven’t tested it between cake layers to see if it would seep out, but that may work.

      Reply

      • Mrs.Sam
        April 16, 2021

        okay thankyou for replying! loads of love <3

        Reply

    • Pam
      May 29, 2021

      Thank you for the best caramel recipe after many failed attempts at it!
      Definitely will be making this quick and super easy recipe again

      Reply

      • Natashas Kitchen
        May 29, 2021

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

        Reply

  • Lielie
    March 29, 2021

    Hi Natasha…
    i was wondering … why my caramel sauce when it cool, it become hard like a candy?
    Am i doing it wrong?

    Reply

    • Natashas Kitchen
      March 29, 2021

      Hi Lielie, 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

  • Sue
    March 23, 2021

    Hi Natasha,
    Can I use equal parts heavy whipping cream and milk instead of heavy cream?

    Reply

    • Natasha's Kitchen
      March 24, 2021

      Hi Sue, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

      • Dandy Mae
        April 18, 2021

        I used heavy whipping cream in substitute for heavy cream an it worked great! I would highly recommend this option if you don’t have heavy cream.

        Reply

        • Natasha's Kitchen
          April 18, 2021

          Nice to know that, Dandy! Thank you for sharing that with us, so helpful.

          Reply

    • Natasha's Kitchen
      March 24, 2021

      Hi Sue, I honestly haven’t tried that yet to advise. If you give that a try, please share with us how it goes.

      Reply

  • Sonia Gutiérrez
    March 9, 2021

    Está deliciosa la receta de caramelo… Gracias…
    Pero al enfriarse se me hizo azucarada!!! No sé que hice mal😞

    Reply

    • Natasha's Kitchen
      March 10, 2021

      Thank you! Glad you liked it.

      Reply

  • Joan Pateson
    February 15, 2021

    Love all your recipes! Never made one I didn’t love! Your also so fun to watch! Thank you a 🇨🇦 fam!

    Reply

    • Natashas Kitchen
      February 15, 2021

      You’re welcome, Joan! I’m happy to hear you’re enjoying this recipe.

      Reply

      • Ellie
        April 19, 2021

        Just made it. I used Demerara sugar as that’s all I had on hand. Omg! Delicious 😋 a bit darker colour but you’re right. Don’t think I’ll ever buy store bought again. Thank you for the really easy recipe.

        Reply

  • susan armstrong
    February 11, 2021

    Delicious and easy to make. Not grainy and doesn’t separate. Unfortunately….. it only lasts me five days and then I have to make it again! Note to self: Make a double recipe.

    Reply

    • Natasha's Kitchen
      February 11, 2021

      Glad you liked it, Susan! Yes, doubling it sounds like a good idea.

      Reply

  • Maria
    January 31, 2021

    Disappointed.
    After mine cooled, it wasn’t smooth, it was very grainy.
    Followed the instructions to a T.

    Reply

    • Natasha
      February 1, 2021

      Hi Maria, 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.

      Reply

  • Lena
    January 25, 2021

    Natasha im trying to male this recipe can i use coconut sugar instead of brown sugar?

    Reply

    • Natasha
      January 25, 2021

      Hi Lena, I haven’t tested that so I’m not sure if it would melt and caramelize the same way.

      Reply

    • mel
      April 23, 2022

      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.

      Reply

  • Ofelia Cadiz
    January 13, 2021

    Love all your recipes. I like the caramel too. How do I make caramel for apples. I want to make candy apple coated in caramel. I think the sauce recipe you have is for dipping and will not harden for candy apple. Thank you

    Reply

    • Natasha
      January 14, 2021

      Hi, this caramel sauce doesn’t harden the way you would want for candy apples. I have that on my list to post, but it’s still in progress.

      Reply

  • Rick
    January 2, 2021

    I have not made this sauce, yet, and I need to know – will it slightly-crystalize after it cools, like other caramels I’ve made that included corn syrup? Also, how would adding bourbon affect it?

    Reply

    • Natasha
      January 2, 2021

      Hi Rick, I haven’t tested those add-ins so I can’t say for sure. It shouldn’t crystalize, but it does firm up. A quick heat-up will loosen it up again.

      Reply

    • Trish Benson
      January 14, 2021

      Just use the bourbon instead of the vanilla extract. Comes out perfect!

      Reply

  • Rosy
    December 26, 2020

    Hi Natasha, happy holidays to you and your family 🎄🎄🎄I made this caramel sauce and is very delicious 😋.
    I have one question, it took about 20 minutes to get the sauce thick.
    I was wondering should I start with medium heat and when it starts to bubble, should I go to low heat and let it simmer for 6 to 9 minutes?

    Reply

    • Natashas Kitchen
      December 26, 2020

      Hi Rosy, you can try that. Just make sure not to boil or burn it. Stoves vary, and that can impact how long it takes to cook on low.

      Reply

  • Jim T
    December 26, 2020

    I followed the recipe exactly and it came out great. It thickened up as it cooled and was smooth. Although it was tasty, this is more of a penuche sauce and not a caramel sauce. The brown sugar taste is strong. If you want a penuche sauce this is a great recipe.

    Reply

    • Natashas Kitchen
      December 26, 2020

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

      Reply

      • Em
        January 18, 2021

        Hi Natasha,

        What do you mean by “use equal parts of heavy cream and milk”?? So you mean 1/2 heavy cream and 1/2milk? I hope my question makes sense. Thanks!

        Reply

        • Natasha's Kitchen
          January 19, 2021

          Yes, that is right!

          Reply

      • josie fresa raña
        January 23, 2021

        i love the way you cook..it make sense and very knowledgable..thanks be to God for all your recipes❤️

        Reply

        • Natashas Kitchen
          January 23, 2021

          Thank you for that wonderful compliment!

          Reply

  • Raquel Matienzo
    December 17, 2020

    Hi Natasha! I made the recipe and it was perfect while it was hot. But when it cooled down, the sugar crystalized and had a sand-like texture. What should I do to save my sauce?

    Reply

    • Natashas Kitchen
      December 17, 2020

      Hi Raquel, it sounds like the sugar didn’t melt completely. I would recommend making sure to use the same kind of sugar listed n the recipe. Also, a grainy appearance can be due to overcooking or undercooking. To fix that consistency, try reheating it before serving. It normally does thicken up when it cools, especially when refrigerated, so I like to warm it up slightly before serving.

      Reply

  • Glennis
    December 16, 2020

    Hi Natasha…love all your recipes and videos. This recipe for caramel sauce is actually the recipe for butterscotch sauce, as you are using brown sugar. Caramel sauce calls for white sugar. Makes no difference to me, but a chef friend of mine has asked that I bring it to your attention….

    Reply

    • Natasha's Kitchen
      December 16, 2020

      Thanks for bringing that to my attention, we’ll take note of these things for our future videos.

      Reply

  • Sonny
    November 26, 2020

    Should the sauce separate when it cools? The caramel looked great on the saucepan but quickly separated while it cooled in a glass jar!

    Thanks!

    Reply

    • Natasha
      November 26, 2020

      Hi Sonny, normally it thickens but doesn’t separate while refrigerated. Try warming some of it and see if it comes together. I wonder if it was heated too long.

      Reply

  • Vin
    November 25, 2020

    Thanks for sharing this recipe. I never knew it was so easy to prepare caramel sauce. I made it for the mini cheese cup cakes. I did not read the instruction properly and used complete amount of heavy cream since i did not have half and half. My caramel sauce is pretty thick. I was able to melt it by cooking on the stove. My question is, can i always heat it up before using or is that a bad idea and do you recommend tossing this and creating a new batch. I did warm up the caramel sauce and added it on the cheese cupcakes. I hope that does not spoil the taste.

    Reply

    • Natasha
      November 26, 2020

      Hi Vin, this homemade caramel sauce reheats really well and it’s ok to warm it up a little before serving. I have warmed it in the microwave and on the stovetop.

      Reply

  • Wong li yen
    November 24, 2020

    Hi Natasha. I’m Wong from Malaysia. I have tried this recipe together with the mini cheese cake. I couldn’t gibd half anf half here so i substitute it fully with dairy whipping cream. Find the caramel seems to melt and became watery on top of the cake after 2 days in the fridge. What did i do wrong here. Hope to get some advice. TIA

    Reply

    • Natasha
      November 25, 2020

      Hi, a substitute for half and half would be equal parts of milk and heavy whipping cream mixed together. Since cheesecake can release some moisture in the refrigerator, I prefer to add the caramel when I am serving.

      Reply

  • Manana
    November 8, 2020

    Hi Natasha, please tell me, for the caramel sauce, heavy cream needs 121 ml?

    Reply

    • Natasha
      November 8, 2020

      Hi Manana, yes that is correct. If you click on the metric button it will convert to the liquid measurement in metric measurements.

      Reply

  • Eti
    November 3, 2020

    Hi, is it possible to replace the light brown sugar for demerara sugar? Does the cooking time or consistency changes?
    Thanks!!

    Reply

    • Natasha
      November 3, 2020

      Hi Eti, I am not familiar with demerara sugar and haven’t tested with that so I can’t say for sure.

      Reply

      • Beth
        November 17, 2020

        HI Natasha,LOVE,LOVE this. I should not admit this but I will. I eat this by the teaspoon!! I can not get enough of it.My Fiance’ and oh yes, my kitty is in on the act I let her have a little taste once and now she wants it every time she sees me eating it.Do you by any chance have one for chocolate? I love all your receipes.You do a great job and I look forward to your shows. Blessings and stay safe!!

        Reply

        • Natashas Kitchen
          November 17, 2020

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

          Reply

      • FARAH ZOQUIER
        December 9, 2020

        Hi ladies!
        Demerara sugar is the same then brown sugar. Azucar moreno in spanish.

        Reply

        • Trish Benson
          January 14, 2021

          @ Farah Zoquier Demerara sugar and brown sugar are NOT the same thing although you can substitute one for the other.

          Reply

  • Diana
    November 2, 2020

    I have made the sauce three times and I can’t get it to thicken. I end up with a runny caramel sauce.. What am I doing wrong?
    HELP!

    Reply

    • Natasha's Kitchen
      November 2, 2020

      Hello Diana, I suggest whisking constantly 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?

      Reply

  • Bev
    November 1, 2020

    I cannot get this caramel sauce to thicken. Have tried twice now.

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Hi Dev, 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

  • Ritu
    October 24, 2020

    Caramel sauce that was truly easy. Toasted great also. Definitely make again and again

    Reply

    • Natashas Kitchen
      October 24, 2020

      I’m so happy you enjoyed this recipe Ritu! Thank you for sharing this great review with me!

      Reply

      • Julie Corbett
        November 8, 2020

        Don’t you need to use a candy thermometer?

        Reply

        • Natasha
          November 8, 2020

          Hi Julie, an instant-read thermometer also works if you wanted to check the temperature, but this can be made without a thermometer following the instructions and visual cues.

          Reply

  • Jamie
    October 20, 2020

    Is this the same caramel for caramel apples or is this sauce too thin?

    Reply

    • Natasha
      October 20, 2020

      Hi Jaime, this wouldn’t firm up like you would want for a caramel apple. I have that on my list for this year though.

      Reply

  • Ashish
    October 15, 2020

    What is shelf life of caramel sauce in Fridge and outside fridge

    Reply

    • Natasha
      October 16, 2020

      Hi, see the section above titled: “Can I Make Caramel Sauce Ahead?”

      Reply

  • Nisani
    October 6, 2020

    Made this to top my sticky date pudding. It was so easy to make and it tastes divine. Didn’t have regular brown sugar so I used dark and some extra cream – thanks for this incredibly simple and good recipe

    Reply

    • Natashas Kitchen
      October 6, 2020

      You’re welcome Nisani! I’m so happy you enjoyed that!

      Reply

    • Melinda
      November 25, 2020

      The sauce is delicious but I could not get it to thicken no matter what I did. I probably stirred it for 20 mins straight and even added cornstarch to see if that would help. I followed the recipe exactly so I’m not sure why it wouldn’t get past the watery phase.

      Reply

      • Natashas Kitchen
        November 25, 2020

        Hi Melinda, I suggest whisking constantly 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?

        Reply

  • Brit
    October 4, 2020

    Hi Luda-
    Thanks for sharing. Question for you- I know you said it can keep in the refrigerator for up to two weeks. Are you allowed to leave it at room temp instead? How long would it keep that way?
    Thanks!

    Reply

    • Natashas Kitchen
      October 5, 2020

      Hi Brit, since there is dairy in it I would not leave it at room temperature. I would refrigerate after a day at room temperature. The sooner you refrigerate, the longer it will last.

      Reply

  • 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

      • Julia
        November 27, 2020

        I made this sauce 3 times now. It tastes amazing however I cannot get it to thicken. I followed the directions and measurements and this third time I left it on heat for 30 minutes stirring constantly and adding more brown sugar and it’s still runny. Not sure what could be going wrong but it does taste good.

        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

      • Joanie lee
        September 19, 2021

        Hi Natasha,
        I made the caramel sauce for the mini cheese cakes and I followed your instructions exactly and I used the exact ingredients. While the sauce had a delicious flavour, it was rather runny, dripping over the sides of the little cheese cakes. Perhaps a recipe that is thicker would work better. I cooked my sauce on medium heat for 9 minutes, took it off the burner and poured it into a jar. When it was cool i put it in the fridge overnight. I poured a tablespoon on each mini cheese cake and returned them to the fridge but the sauce remained thin.
        Joanie Lee

        Reply

        • Natasha's Kitchen
          September 19, 2021

          Hello Joanie, I suggest whisking constantly 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?

          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

        • Stacey
          October 12, 2020

          I had the same think happen to mine after it cooled. The only thing I did different was cook it longer then you suggested to make it thinker. Do you think that could have done it. It was beautiful and silky when I first took it off the heat, but once cooled the top crystalized and went somewhat grainy once reheated. Still tasted good, but just not the nice silky consistency it originally had before cooling.

          Reply

          • Natasha
            October 13, 2020

            Hi Stacy, make sure to use the same kind of sugar listed n the recipe. Also, a grainy appearance can be due to overcooking or undercooking. To fix that consistency, try reheating it before serving. Also, it normally does thicken up when it cools and especially when refrigerated so I like to warm it up slightly before serving.

  • 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

          • Bernadette
            October 6, 2020

            Thank you for clarifying!!! Salted caramel is one of my favorite cheesecakes. I can’t wait to try this!!!

  • 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.

          • Kelly C.
            November 14, 2020

            This is the best, easiest caramel sauce! I am so happy to have found a caramel sauce recipe with a great ingredient list!
            A little patience goes a long way with this. But trust me, keep stirring for a bit until it’s cooled, and it will thicken to a beautiful, silky smooth caramel with a beautiful color!
            I layered this over a pumpkin cheesecake, and it was amazing!! Luckily I saved the extra to be able to add to some other goodies here soon.

          • Natashas Kitchen
            November 14, 2020

            Thank you so much for sharing this awesome review with us, Kelly! I’m so glad you enjoyed it!

          • Heather
            November 26, 2020

            Have been whisking the carmel sauce on the stove for 20 min and it won’t thicken. Used the exact recipe.

          • Natashas Kitchen
            November 26, 2020

            Hi Heather, I suggest whisking constantly 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?

  • 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

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