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
- 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
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.
*If using salted butter, reduce salt to 1/2 tsp or add it to taste.
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 ;).
Read comments/reviewsAdd comment/review
I made this today to drizzle over a dulce de leche cheesecake I am serving at a party. This is without a doubt a delicious sauce. Whatever you do, don’t omit the salt…it is what makes this so good.
I’m so happy to hear that! Thank you for sharing your great review!
Awesome. How do you make HOMEMADE BUTTERSCOTCH????
This recipe actually is butterscotch. Caramel sauce is made with white(granulated) sugar and is a different method.
How long does it keep and do should it be kept in the fridge?
Hi Sylvie, you can refrigerate in an airtight container for up to 2 weeks. I have a note about that closer to the top of the post.
Just tried this and it is wonderful. I did substitute the brown sugar with dulcie and dark muscovado sugars. It worked like a charm and for anyone old enough to remember, it tasted like the old dark caramel candy I used to love back in the day. I made this to put on panna cotta. I am sure it will work out!
Thank you so much for sharing that with us, Jane!
I have tried several caramel recipes and failed until l tried yours. It’s so easy to make. It tastes super delicious.
Thank you so much for your recipe!
Hi Haini! You’re welcome! I’m so happy you enjoyed it.
If I want to add rum, would that ingredient also be added in the beginning?
Hi Mo, I haven’t tested that but I would substitute vanilla for rum.
Rum works fine, but add a little vanilla too. Ree Drummond uses Bourbon in hers.
If you add a pinch of Cream of Tartar as the sugar starts to boil it will prevent the re-crystallization of the sugar, which makes the caramel grainy
Thank you for sharing that with me, Franko!
Hi ! Natasha I am fan of yours wanna ask what is half and half. You use in caramel .Thanks in advance ..Love your Smile so so pretty..
Hi Anne, that is a great question. Half & Half is a 50/50 mix of milk and cream. They sell it in our stores on a container labeled Half & Half.
So easy and so delish….had it over apple crisp with vanilla ice cream….my quests were very, very happy and the compliments never stopped. Thanks Natasha for making me look so good.
I’m so glad you enjoyed that, Denise!
Can I use only milk or yogurt
Hi Nina, I haven’t tested it with milk but you can use 1/4 cup milk and 1/4 cup heavy whipping cream to replace the 1/2 cup of half and half.
As part of equal part. Could heavy whipping cream be used?
HI Crystal, you can use 1/4 cup milk and 1/4 cup heavy whipping cream to replace the 1/2 cup of half and half.
i made this sauce for ice cream but when i poured it over the ice cream it turned into a solid shell.
Hi Darcy, cooking for longer may make that happen. This caramel sauce may be a little thin for certain recipes – it won’t fully harden and dry as caramel candies would, although it will if you cooked it longer, but I still think it would be sticky to the touch.
This never thickened for me 🙁
Hi Dawn, I am always happy to help troubleshoot. A couple of things come to to mind, be sure when you are packing your brown sugar, that you push it into the measuring cup and it is considered tightly packed when it holds its form as it comes out fo the measuring cup. Also, when measuring ingredients, be sure to use dry ingredient cups for dry ingredients and liquid cups for liquids to ensure the proper proportion of ingredients go into the recipe. Here is a post on how we measure. Lastly, it could be due to having it on too low of heat, in which case, I would recommend continuing ot cook until it reaches the desired temperature. I hope that helps!
Love the Carmel sauce but the next day it will as grainy could it b I whisked it on too high of heat I followed directions
Hi Darlene, I start the timer once it comes to a simmer so it is at a simmer for that time frame – There should be light bubbling of the mixture while it is simmering. If there were no bubbles, the heat was probably too low which would cause it to be thin and/or grainy. Half and half is basically equal parts milk and heavy whipping cream. You can definitely add vanilla to taste and the quality of the extract will make a difference, but I suspect the vanilla flavor was too strong due to not having it at a simmer long enough. I hope that helps to troubleshoot!
Made this tonight to drizzle over griddled poundcake slices. Turned out delicious and so easy! Perfect with a cup of Earl Grey tea.
I’m so glad you enjoyed that.
Followed directions to a t….turned out so grainy we couldn’t eat it….
Hi Carolyn, it sounds like the sugar didn’t have enough time to melt. Did you make any substitutions with maybe a course sugar or organic sugar which has a courser granule or possibly use less butter or place it over too high of heat? I hope that helps to troubleshoot.
Can i use raw cane sugar instead of brown sugar?
Hello Maisha, I haven’t tried cane sugar yet to advise. Someone commented that they substituted the brown sugar with Dulcie and dark muscovado sugars and it worked great.
Natasha sorry but i Don’t understand when you said 1/2 cup half and half. Do you mean 1/2 cup of milk and 1/2 cup of heavy cream for a total of 1 cup of liquid (milk and cream together)? I will wait for your answer, thank you.
Hi Sylvie, it is equal parts of milk and heavy cream. You should have 1/2 cup total so you will need 1/4 cup milk + 1/4 cup heavy cream. I hope you love the caramel sauce!
Delicous!!!!! I had to substitute milk for the half and half and it still turned out great. Thanks for all your wonderful recipes.
You’re welcome! & thank you for sharing that with us.
Dear Natasha, with the carameI sauce for the mini cheese cakes, I can’t make out if the cream and milk combo together makes up 1 cup or if it is half a cup of cream and half a cup of milk…? Sounds splendiferous! I’m going to bake them for my youngest daughter’s birthday which will be on 12 August. Kind regards Retha
Best caramel ever! Thank you for the recipe.
You’re welcome! I’m so happy you enjoyed it Julie!
I tried this recipe for making chocolates filled caramel. I made it again this morning. The best and easiest caramel recipe I’ve tried so far. An absolutely no fail recipe. Thanks so much Natasha. From Anita Mumbai
I’m so happy to hear that! Thank you for the wonderful review!
Caramel is made by cooking sugar until it caramelizes (turns brown). This is butterscotch sauce, which is made with brown sugar and butter. Tastes great, but it’s not caramel sauce.
Thank you for your feedback Willow.
can i use light brown sugar?
Hi, we did use a light brown sugar in the recipe.
This looks great! Love that you are reusing the Bonne Maman preserves jar! Just be careful if you store chipotle in adobo in one of the jars in the fridge!
Thank you for that tip Michael!
Hi Natasha, the caramel sauce was awesome. However, it is a bit grainy the next day. It is suppose to be this way?
Hi Elise, if the heat was too low that would cause it to be thin and/or grainy.
My results were just so-so. It was simple enough, but I had similar issues that others complained of- not thickening, turning grainy when cooled. Still, fine enough to drizzle on some cupcakes, though I wish the flavor were richer.
Hi Sarah, I haven’t had it turn grainy on me so I wonder if any substitutions were made. I highly recommend making the recipe as directed before making any modifications or substitutions. Also, make sure to pack the brown sugar – you’ll know it’s packed adequately when you empty it from the cup and it holds its shape.
I would like to use this receipt to be mixed into my homemade ice cream. Should I thin it out so it will not become too hard in the ice cream? If so, how should I do that?
Hi Kymme, I haven’t tried that but I think the consistency should work for ice cream without having to thin it out, but I would suggest testing a small batch to make sure it works the way you hope it will. Let me know how that goes. Caramel ice cream sounds awesome!!
I swapped out the vanilla for a tablespoon of maple whiskey. It was amazing! Takes dessert to the next level!
That’s so great, Nicole! Thank you for that wonderful review!
Is salted caramel sauce same as caramel sauce?
Hi Carol, yes that is correct. The little bit of salt balances the sweetness and salt is common in a good caramel sauce. 🙂
Whilst this did come out tasting rather lovely with a nice consistency. Following the recipe precisely resulted in a butterscotch sauce more than a Caramel sauce- likely due to the use of brown sugar and butter. For a more caramely tasting sauce, I’d suggest substituting the brown sugar for white granulated or at least half light brown and half white.
Still lovely though x
Yum yum! Just made this for a choc poke cake recipe. So so good!
I’m so happy to hear that! Thank you for sharing your great review!
Can I use dark brown sugar for the caramel sauce?
Hi Kim, I have always made this with brown sugar. I haven’t tried it with dark brown, I’m assuming that should work but can’t advise.
Yes, i made some yesterday. It turned out fabulous! It just looks a bit darker then the light, but tastes the same.
Can this recipe be used for caramel apples? I am looking to dip apples to use as a party favor.
Hi Patricia, It would work as a dip but it won’t form up around the apple.
I made it today but too thin and watery…it didn’t even have a slight of thickness…i’m a newbie here and confused about the measuring of cream and milk…
What do u mean by 1/2cup half and half?
Hi Mercy, 1/2 cup of half and half is the same as 4 oz (in a liquid measuring cup). half and half is the equivalent of equal parts milk and heavy whipping cream. It is sold in stores labeled “half and half” but you can substitute with 1/4 cup heavy whipping cream and 1/4 cup milk to make half and half. I hope that makes sense.
Thanks for the great recipe, Natasha! I made your caramel to pour over and melt chocolate bowls containing ice cream and mixed berries as part of my entry into our family’s “Come Dine With Me” challenge – and it stole the show! I had never made caramel sauce before, and it was absolutely stunning. Thanks from Sunny South Africa 🙂
Wow! That’s amazing! I’m so inspired reading your review. Thank you!
Cheesecakes are delicious and the sauce is so good but it won’t get past the liquid stage even though I’ve been cooking it for 15 minutes.
Hi Lo, to make it thicker, cook the sauce longer. As more of the liquid evaporates, it will thicken. Was anything changed or altered in the recipe to further troubleshoot?
Great recipe! However, the vanilla flavor and salt was too much so I had to add more cream and sugar. Vanilla flavor still a bit strong so I think I will do a teaspon next time. But tastes really good! Thanks for the recipe!
Thank you for your feedback, Insiya!
I agree.1 tablespoon left too much of a vanilla flavour. I think 1 teaspoon would work. Good recipe.
What does 1/2 cup half and half mean?
Does it mean:
1/4 cup of cream
1/4 cup of milk
I really would like to try this it sounds delicious!!
half and half, also known as ‘half cream’ in Europe. It is equal parts of whole milk and light cream.
I just tried making this recipe and while it has a good flavour I have some questions about the process.
In the cooking stage should it bubble, if so how much? Or keep the heat low enough for no bubbles at all?
Do you start timing once everything is melted?
What fat % is half and half?
I used 10% cream and cooked it 12 min adjusting the heat for no bubbles. Then as it was still really thin I let it bubble on low heat for another 2 min. It’s a bit grainy.
I used store bought pure vanilla extract and the vanilla flavour is a bit strong. Maybe your variety is milder?
Hi Jan, I start the timer once it comes to a simmer so it is at a simmer for that time frame – There should be light bubbling of the mixture while it is simmering. If there were no bubbles, the heat was probably too low which would cause it to be thin and/or grainy. Half and half is basically equal parts milk and heavy whipping cream. You can definitely add vanilla to taste and the quality of the extract will make a difference, but I suspect the vanilla flavor was too strong due to not having it at a simmer long enough. I hope that helps to troubleshoot!
This is the best home made caramel ever. Thank you so much. In my country you cant buy heavy cream… So i could never make my caramel at home… I am so happy… Finally… And its so tasty… Yummmy
I’m so happy you discovered our blog & this recipe! Thank you for the wonderful review!
Could this be canned to preserve?
Hi Kat, I haven’t tried so I can’t say with certainty. You might google some recipes with shelf life and see how their process and proportions differ. I wish I could be more help with that question!
Is it suppose to be a tablespoon or teaspoon of vanilla
Yes, A tablespoon is correct.
Ok thank you so much can’t wait to try it
I tried the caramel sauce and chocolate sauce it was AMAZING THANY SO MUCH FOR SHARING I made it for a homemade cheesecake that I make your recipe are very delicious
That’s just awesome!! Thank you for sharing your wonderful review 🙂
This recipe looks so good! I am going to try it for Thanksgiving! Thank you and love the video!
Thank you for that great feedback!! I’m so happy you enjoyed that!
This. Was. A. Hit!!! I never knew that it would be so easy to make a caramel sauce. One thing I don’t understand and I probably never will is a salt in this sauce… But that’s just me. Next time I’ll omit salt at all. But crepes with this sauce were sooooooooooo good. Thank you, Natasha!
That’s so great! It sounds like you have a new favorite Natalia!
You bet! Making a cheesecake in IP now and guess what’s going on top of it? Your caramel sauce!
Yum! I’d love to know how this turns out Natalia!!
It will help me in my bakery business…thanx so much
I’m so happy you enjoyed this recipe!
I have mold to make home made turtles would the caramel sauce recipe be ok for them
Marina, this caramel sauce may be a little thin for homemade turtles – it won’t fully harden and dry like caramel candies would. I think it might work if you cooked it longer but I still think it would be sticky to the touch.
Try to experiment adding a bit of corn starch to it. It migh make it thicker….
Thank you for sharing that with us!
Wow! This is definitely the best caramel sauce recipe, so easy to make and oh the taste, i could just eat the whole thing myself 😀 can’t wait to try the mini cheesecakes with that sauce, thank you Natasha!
You’re Welcome!! Thank you for that wonderful review Dia!
Delicious, perfect caramel sauce !
Isn’t it?! Thank you for this review!
can you use country crock churn style instead of butter?
Hi Tina, I honestly haven’t tried that substitute. If you experiment, please let me know how it works out. If anyone else has tried, please let us know! 🙂
Thanks for this recipe. My grown son likes to have caramel sauce and apple cake for his birthday, and this year I made your recipe. It’s in the refrigerator right now waiting for his party and I hope it doesn’t mysteriously disappear before then.
I hope not either, Jane! Although that would be a great compliment! Wish him a Happy Birthday!
Love this recipe. But my turned out grainy . What did I do wrong?
Hi Fatema. It could be due to the sugar not dissolving completely.
Love this recipe. Taste was very good. However, the sauce was grainy. What did I do wrong?
Hi Fatema, I’m happy you enjoyed the recipe. My guess is it could be crystallization or the sugar did not dissolve completely.
Keto blt salad and dressing.
Do you have the nutritional break down for the dressing.
Hi Bonnie. If you are looking for the nutritional break down of this recipe you can locate it on the print out option towards the bottom of the post 🙂 If you are looking for the dressing alone I recommend copying the ingredients into a calorie counter like this one. I hope this helps.
Such an easy recipe. I am from Bangladesh. And it is almost impossible to find a good quality readymade caramel sauce. This recipe will help me a lot.
That’s so great Sadia! Thank you for sharing this with me! I’m so happy you enjoyed this recipe!
Hi, what I can use to substitute heavy cream?can I use all purpose cream instead?thank you
Hi Jenn, you can use regular whipping cream instead of the half and half and you will have a slightly thicker caramel sauce which will still work great 🙂
I was all excited about this recipe (because we ADORE salted caramel), until I saw “Pioneer Woman”.
It is sooo good! Thanks you for reading!
Can I use regular sugar instead of brown?
HI Maria, I have always made this with brown sugar. I think it could work but you probably wouldn’t get as nice of a caramel color using white sugar since the brown sugar has molasses in it for color.
Thank You for the answer!
Can this be made with margarine instead of butter? I liked it, and plan to make 80 jars at a gift making party. Margarine is just SO much cheaper.
HI AB, I honestly haven’t tried it with margarine so I can’t say for sure. If anyone else has tested it with margarine, please let us know.
Delicious!!! I had to use whole milk because that was all I had and I wanted carmel sauce for my apple cake and it turned out perfect
That’s just awesome!! Thank you for sharing that with us!
Would I be able to use heavy cream instead of half and half?
Hi Vivian, I would suggest using equal parts of heavy cream and milk to substitute for the half and half (1/4 cup of heavy cream and 1/4 cup milk)
You can just use straight heavy cream, no half and half. I use 36% cream and as always it works great! I also use 36% cream when making Caramel candies.
The amount of sugar.. is it 200 g? or 220 g? and how mangy grams of butter please.
I Sara, when I weighed it, it was 200grams. The recipe converter uses an algorithm and sometimes can be off a little bit. I manually corrected it. Thanks for asking!
Hello! Can you use this caramel for dipping apples into it?
Hello Yuliya! It would work as a dip but it won’t form up around the apple.
Instead sea salt, can I substitute the unsalted butter for salted butter?
Salted butter should work fine 😀
Thank you very much for the quick response, I really appreciate it. I’m going to try this caramel sauce on panna cotta. I can’t wait!
My pleasure, glad to help!
Where has this recipe been all my life? Thanks for sharing this Natasha. xoxo
My pleasure Aida! I’m glad you love it!
I made this recipe yesterday and the results is Fantastic! I put it on top of my chocoflan and all my friends said they love it! Thanks a lot for sharing your recipe.
PS: I made caramel sauce twice with different recipe from other famous blog/website, but the results are disaster.
Hello Retha! I’m glad to hear the recipe is such a success! Thanks for sharing your wonderful review!
It looks delicious. How long does it keep in the fridge if I give it as a gift
Hi Victoria, you can refrigerate in an airtight container up to 2 weeks.I have a note about that closer to the top of the post.
If I use regular salt instead of sea salt and vanilla extract instead of real vanilla extract will anything change?
Hi Lana, those substitutions will still work. Add the salt to taste since table salt is smaller crystals than sea salt so 1 tsp of table salt will taste saltier than 1 tsp sea salt.
I followed the recipe but my caramel sauce didn’t thikened but overcooked.
Hi Lana, I haven’t had that happen but I am always happy to help troubleshoot. Did you measure the ingredients as stated in the recipe, measuring dry ingredients in dry ingredient cups and wet in liquid measuring cups? Also, when brown sugar is “packed,” it should keep the form of the measuring cup when you empty the measuring cup as shown in the image. If it is not packed, it will take longer to form. Also, it may be that the heat was on too high – it should be cooked over low heat. I hope that helps! 🙂
Yes I did. What if the brown sugar was in the container, does it work?
Hi Lana, I’m not sure what you mean by the container.
Hey, I’m making this at my in laws for thanksgiving to go with that cheesecake, they only have old fashioned brown sugar which I would assume is dark brown sugar ‘cause it’s definitely not light. It would have more molasses in it…would this still work to use in this caramel sauce ?
Hi Stefanie, I have always made this with brown sugar. I haven’t tried it with dark brown, I’m assuming that should work but can’t advise.
Will this set up enough for homemade turtles?
p.s. I’ve purchased all the items to make/gift your homemade vanilla!
Hi Julie, this caramel sauce may be a little thin for homemade turtles – it won’t fully harden and dry like caramel candies would. I think it might work if you cooked it longer but I still think it would be sticky to the touch.
we made this for my birthday cake it was SO delicious and got to the perfect thickness. Thank a lot
You’re welcome Isla! I’m glad you love the recipe! Thanks for sharing your great review!
Natasha – how would I make the caramel sauce thicker? it is great but sometimes I would like it thicker. Thanks
Hi Richard, to make it thicker, cook the sauce longer. As more of the liquid evaporates, it will thicken 🙂
Natasha – thank you so much
You’re welcome Richard!
For how long can I leave the caramel sauce at the room temperature?
Hi Anastasia, I would refrigerate after a day at room temperature. The sooner you refrigerate, the longer it will last. 🙂
I made this today to go on top of the miniature cheesecakes! I had a good feeling about the recipe, so I made a double batch of the caramel and I’m SO glad — it was absolutely delicious! I am even going to give a jar to my mom for part of her birthday present this week! I will never buy caramel from the store again! The whole family at dinner this evening loved it!
I’m so glad to hear how much everyone loves the recipe! Thanks for sharing your excellent review Morgan!
Will this work well for Carmelo’s apples? Does it set up enough for that purpose?
It would work as a dip but it won’t form up around the apple.
I never even thought of googling how to make a homemade caramel sauce. I made it yesterday and I will never never never buy it in the store again. Even the most natural ones in the store have an odd taste, but this one is the recipe of all recipes. In addition, these simple ingredients are staples in each household. As always, good job Natasha. I don’t follow many cooking blogs, but I like the fact that you reference where you got the recipe originally.
Thanks Galya! I’m so glad to hear how much you enjoy the recipe! Thanks for sharing your great review with other readers!
This looks awesome! Can’t wait to try it especially with your pumpkin cheesecake. Thanks so much!
Hello Tammy! It’s my pleasure, I hope you love the recipe! Please let me know what you think!
Amazing! I could never have any store bought caramel sauce since most of them have high fructose corn syrup and I am allergic! And the sugar free versions taste awful… I resigned myself to not having any until now. Just made this last night and can’t get enough of it. My husband loved it too
That’s great! I’m glad to hear you both enjoy the recipe! Thanks for sharing your fantastic review Julia!
made the recipe and it’s amazing! thank you so much Natasha the taste reminds me of russian caramels. i’ve been trying to limit myself on how much of this i eat:)
You’re welcome Luba! I’m glad to hear that! Thanks for sharing your fantastic review!
How awesome! Will need to try soon. I’ve made caramel sauce using a different recipe before, and I like to add it to coffee with milk. The result tastes better than the Starbucks coffee I’ve tried! I’m sure this one would add an amazing flavor to coffee as well.
Mmmm that sounds amazing! Wishing I had some leftover from my last recipe to try it on my coffee tomorrow morning. Good thing it’s super easy to make! 😉
Wow! Definitely going to try! I’d really like to see your take on platsindi, with feta or pumpkin.
Hi Diana, I have never heard of those! Is there a great recipe online you could recommend?
Dear Natasha, thank you for this multi functional ingredient. Festive days are getting closer and no one can skip using this one ! Enjoy the day !
Thank you so much! Yes I agree – this one is a perfect topping for so many Autumn and holiday desserts! I hope you love it 🙂
This looks so easy. I’m a little obsessed with homemade caramel sauce. Thanks for sharing, Natasha!
My pleasure! I hope you love it!
Gurl! This is amazing! Yay to home cooking! Thank you Natasha.
You’re welcome Katy! I’m glad you love it! Thanks for sharing 🙂
I like the fact that you use brown sugar (so far I have never made caramel sauce with brown sugar successfully) and that all ingredients are combined at once. Sounds perfect. Will report back once I try it!
Hi Jenny, thank you! The color and flavor is wonderful and this recipe is so easy. I hope you love it! 🙂