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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
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
We love this homemade caramel sauce over our pumpkin cheesecake, vanilla ice cream, over baked apples, and the mini cheesecakes I will post later this week, and everything we can possibly put caramel over ;).
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!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made the caramel sauce this afternoon, it tastes delicious the only problem I have its alot darker then yours, do you know why.
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.
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.
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!
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
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.
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!
You’re welcome, Shannon! Thank you for stopping by with that awesome feedback.
Have not tried the recipe but in the process. What size jar should I purchase to keep the caramel sauce stored? Thanks
Hi Georgia, we re-used a preserves jar for this recipe. This recipe makes 1 cup of caramel sauce.
How far in advance can I make the caramel sauce? And if I can, should I refrigerate it?
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!
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!
I’m so glad you enjoyed it!
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.
Good morning,
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!
Hi Natasha,
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.
Hi Natasha!
If I want to add rum, would that ingredient also be added in the beginning?
Thanks!
Mo
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.