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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 ;).
Hi Natasha,
Can I use equal parts heavy whipping cream and milk instead of heavy cream?
Hi Sue, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
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.
Nice to know that, Dandy! Thank you for sharing that with us, so helpful.
Hi Sue, I honestly haven’t tried that yet to advise. If you give that a try, please share with us how it goes.
Está deliciosa la receta de caramelo… Gracias…
Pero al enfriarse se me hizo azucarada!!! No sé que hice mal😞
Thank you! Glad you liked it.
Love all your recipes! Never made one I didn’t love! Your also so fun to watch! Thank you a 🇨🇦 fam!
You’re welcome, Joan! I’m happy to hear you’re enjoying this recipe.
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.
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.
Glad you liked it, Susan! Yes, doubling it sounds like a good idea.
Disappointed.
After mine cooled, it wasn’t smooth, it was very grainy.
Followed the instructions to a T.
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.
Natasha im trying to male this recipe can i use coconut sugar instead of brown sugar?
Hi Lena, I haven’t tested that so I’m not sure if it would melt and caramelize the same way.
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.
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
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.
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?
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.
Just use the bourbon instead of the vanilla extract. Comes out perfect!
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?
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.
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.
I’m so happy you enjoyed that. Thank you for sharing that with us!
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!
Yes, that is right!
i love the way you cook..it make sense and very knowledgable..thanks be to God for all your recipes❤️
Thank you for that wonderful compliment!
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?
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.
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….
Thanks for bringing that to my attention, we’ll take note of these things for our future videos.
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!
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.
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.
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.
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
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.
Hi Natasha, please tell me, for the caramel sauce, heavy cream needs 121 ml?
Hi Manana, yes that is correct. If you click on the metric button it will convert to the liquid measurement in metric measurements.
Hi, is it possible to replace the light brown sugar for demerara sugar? Does the cooking time or consistency changes?
Thanks!!
Hi Eti, I am not familiar with demerara sugar and haven’t tested with that so I can’t say for sure.
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!!
That’s just awesome! Thank you for sharing your wonderful review!
Hi ladies!
Demerara sugar is the same then brown sugar. Azucar moreno in spanish.
@ Farah Zoquier Demerara sugar and brown sugar are NOT the same thing although you can substitute one for the other.
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!
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?
I cannot get this caramel sauce to thicken. Have tried twice now.
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?
Caramel sauce that was truly easy. Toasted great also. Definitely make again and again
I’m so happy you enjoyed this recipe Ritu! Thank you for sharing this great review with me!
Don’t you need to use a candy thermometer?
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.