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This caramel sauce recipe is so simple, you’ll never want store-bought again! There are only 5 all-natural ingredients that all go into the pot at once and then you whisk until it’s thickened to your liking. How easy is that?! You’ll learn how to make caramel sauce in no time!
I’ve been disappointed many times looking for caramel that didn’t have high fructose corn syrup, or artificial colors and flavors, or other ingredients I couldn’t pronounce. It’s crazy! This caramel recipe is not just easy, but it tastes amazing. Nothing beats homemade caramel sauce!
I learned how to make caramel sauce from Pioneer Woman years ago and have been making this salted version ever since! The little bit of salt in this recipe balances the flavors perfectly so don’t skip it! There’s a reason why salted caramel is “a thing.”
Caramel Sauce Ingredients:
1 cup (200 grams) light brown sugar, packed
4 Tbsp unsalted butter*
1 tsp sea salt, or to taste
1/2 cup half and half (or use equal parts heavy cream and milk)
1 Tbsp real vanilla extract
*If using salted butter, cut the salt to 1/2 tsp or add it to taste.
To make the Easiest Salted Caramel Sauce:
1. Combine all ingredients in a saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery (6-9 minutes). Keep in mind it thickens more as it cools.
P.S. That’s homemade vanilla extract you see up there. You only need to ingredients for it – so easy! It also makes for a great homemade gift!
Can I Make Caramel Sauce Ahead?
Homemade caramel sauce can easily be made ahead and we love keeping a jar in the refrigerator. Caramel sauce is great served warm, at room temperature or chilled with refrigeration. Refrigerate in an airtight container up to 2 weeks. You can warm it slightly to make it more drizzle-able.
P.S. Be careful with the sampling – It’s easy to get carried away!
What Causes Caramel Sauce to be Grainy?
Sugar crystallization can cause a grainy caramel sauce giving your caramel sauce a rough consistency. To prevent this, use a pastry brush moistened with water to brush down the sides of your saucepan if any sugar is present on the sides of the pan. Also, avoid any ingredient substitutions.
To Fix a Grainy Caramel Sauce:
To fix a caramel that separates or a grainy caramel sauce, you want to add a little water (1 to 2 Tbsp), bring it to a boil, and re-dissolve the crystalized sugar. Once it’s smooth again, remove it from heat.
⬇Print-Friendly Caramel Sauce Recipe:
Easy Caramel Sauce Recipe
Ingredients
- 1 cup light brown sugar, packed
- 4 Tbsp unsalted butter, *
- 1 tsp sea salt, or to taste
- 1/2 cup half and half, or use equal parts heavy cream and milk
- 1 Tbsp vanilla extract
Instructions
- Combine all ingredients in a small/medium saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery (6-9 min). Keep in mind it thickens more as it cools. Serve warm, at room temperature or chilled. Refrigerate in an airtight container up to 2 weeks. You can re-warm it slightly to make it more drizzle-able.
Notes
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
We love this homemade caramel sauce over our pumpkin cheesecake, vanilla ice cream, over baked apples, and the mini cheesecakes I will post later this week, and everything we can possibly put caramel over ;).
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Really loved this recipe! Super simple and tasty. My only concern was when I put the left overs in the fridge, the caramel separated. Is this normal? The consistency seem to never come back to the original state.
I’m so happy you enjoyed that. Thank you for sharing that with us, Fatima. I haven’t had any experience with this recipe separating, was anything possibly substituted in the recipe or process?
If anyone is wondering, yes you can just use full cream milk if you have no cream. I did, and it turned out fine. Took 5 mins more to thicken, but it’s the same result.
Thank you for sharing that with us.
This is a great find for making a quick, easy sauce with ingredients you likely have already. There seem to be a lot of haters on here that it isn’t actually caramel but butterscotch – it’s close enough for me. Two observations, though. 1) don’t start your 6-9 minute timer until you’ve got a good simmer going, and 2) 1 t of salt is way too much. It is less overpowering after the caramel has cooled but, wow, I’ll try half that next time… and there will be a next time as my son loves it! Thank you!
Thank you for the feedback, Whitney!
Thanks so much for an easy and delicious caramel sauce recipe. I’ve made many. The ones with white sugar never turned out the way they were supposed to. This is yummy and so simple to make. Why everyone gets so caught up in exactness and negativity is beyond me. Just make this. You won’t be disappointed. Thanks Natasha.
Hi Robin! Thank you, I appreciate the feedback and review!
Delicious little sauce recipe I can make with things I always have on hand. No issues with graininess or thickening. I don’t care whether it’s technically caramel or butterscotch—it’s so tasty you’ll be licking the spoon. Never a bad recipe from you!
Thank you, Brittany! So glad you loved the recipe. 🙂
I absolutely LOVE this recipe and use it for my cheesecakes, apple pies and apple crumbles, for cupcake topping, etc. A few things that I’ve learned:
1) When this recipe says whisk constantly, whisk CONSTANTLY for the time stated. The first time I used this recipe it took me ages and it’s because I was only whisking intermittently. Your wrists should need a minimum of 24 hours of rest following this recipe;) (kidding)
2) I agree with others in the reviews who are venturing to use closer to 1/2 teaspoon of salt instead of a full tsp. The first time I used this recipe it was slightly overly salted.
Highly recommend!
Thank you for the feedback, Trinity! 🙂
This caramel sauce is the best, and takes no time @ all to whisk up. Thanks for all the great recipes.
You’re so welcome, Brenda. I hope you’ll enjoy all the recipes that you will try!
The recipe is delicious, but this is technically butterscotch due to use of brown sugar and adding ingredients all at once. Still loved it!
Absolutely divine. I used heavy cream as that was in the fridge. It took about 10 minutes to come to a boil and I whisked lightly but constantly. An old candy cookbook said you could avoid graininess by putting on a lid when you remove pan from the heat. The steam will wash the crystals down.
Awesome! I am so glad that you enjoyed it.
Made this tonight in preparation for the mini cheesecakes. It is delish! I did have to cook it longer to thicken but just stirred constantly and tested it on the back of a spoon. Another fabulous recipe Natasha! Can’t wait to taste it on the cheesecake!
Hi Ellen! I’m so glad you loved the recipe. Thank you for sharing.
Delicious sauce! Added some cinnamon at the end-perfect for ice cream or/and to stir some into coffee.
No graininess for me.
That’s wonderful, Nancy! Thank you for sharing.
I used light half & half (5%) and it turned out great. I did have to cook it longer…I think you can get too caught up on the timings. I took a small spoonful out and let cool to determine if it had thickened enough.
Thank you for sharing, Linda.
To be clear, this isn’t caramel sauce, it’s brown sugar with butter. If you’ve ever had real caramel sauce made from caramelized sugar, you will be disappointed with the flavour of this version. Yes, lot’s of people make it this way, by the number of recipes on the internet, but it’s not the real thing.
Cry me a river. So what. I made this and “real” caramel and this is the best version of caramel I’ve ever personally made.
Aaaw, thank you, Dee! Glad that you enjoyed it.
Wow….I threw in a few, thin sliced apples that were leftover from my apple pie filling. This legitimately tasted like a caramel apple. It was so good that I actually took a shot of it, THANK YOU. It is smooth, delicious and thick (whisked contantly for 15 minutes on low, cooled, stored in a glass jar).
I’m so happy you enjoyed that. Thank you for sharing that with us!
Is there actually anyone that even attempts to keep caramel for 2 weeks 😆
Mine was devoured the first day!!!
😆
This was perfect! Most delicious salted caramel! I used 1/2 tsp Himalayan pink salt and salted butter (I never keep unsalted butter). Poured over vanilla ice cream over top homemade pumpkin pie for our Christmas dessert.
Sounds delicious! I’m so glad you loved it.
This is my go to recipe for dressing up any dessert. My family loves it and I’ve shared it numerous times. Its so easy I’ve made it many times while my company is sitting at the table.
So glad it was a hit! Thank you for sharing, Helene!
I must say I had doubts about the recipe working, after reading comments about others’ sauce being grainy or watery. However, it turned out just as you said!! I whisked it constantly for about 11 mins. Used Single Cream (which I think is the irish version of half-and-half). Absolutely delicious caramel sauce. Thank you for the recipe! This will be a go to now whenever caramel is called for.
You are so welcome, Tom! Great to hear that you loved this recipe!
I just made this caramel and it’s too watery. how can I get it to thicken?
Hi Guadalupe, I suggest constantly whisking or until thickened and no longer watery (6-9 minutes). Keep in mind it thickens more as it cools. Also to make it thicker, cook the sauce longer. As more of the liquid evaporates, it will thicken. Was anything changed or altered in the recipe to further troubleshoot?
I substituted whipping cream for half and half and while it is a beautiful colour it just not want to seem to thicken. Should I take it off the heat and then it will thicken?
Hi Kim. The whipping cream is what helps it get thick. I am not sure how to achieve those results with half and half.
Hi Natasha, the recipe says to use half and half or equal parts of heavy cream and milk. So is there a mistake? Was I supposed to use heavy whipping cream instead of half and half. I used half and half and it doesn’t want to thicken. Thanks 🙏🏻
Hi Marina! Yes, half and half is correct. Equal parts of heavy cream and milk are what make up half and half so for those people who do not have access to half in half in their local grocery stores or don’t have time to make a trip to the store, they can make their own at home with milk and heavy cream. 🙂
I’m having the same issue – used half and half (what the recipe calls for) and it is not thickening. Help!
Hi Tiff, make sure to simmer it over low heat and continue whisking it until it thickens.