Perfect for desserts, this Super Easy Caramel Sauce has only 3 ingredients and takes only a few minutes to make! This caramel sauce is the BEST!
When I first posted this recipe 5 years ago, I had never realized how easy it was to make your own caramel sauce at home! With no candy thermometer needed, only 3 ingredients, and taking about 5 minutes to make, this is the EASIEST Caramel Sauce you will ever make! Add some sea salt over the top for a delicious sea salt caramel sauce!
Tips for Easy Caramel Sauce:
- This sauce does not stay thin once it cools however; it gets very thick. That is fine, you could either eat it in chunks off a spoon, or you can melt it again in boiling water/microwave- take your pick. Heat in 30 second increments, stirring between each segment.
- Use a heavy bottom sauce pot to cook the caramel. This will make it cook more even and quicker.
- This caramel sauce should last at least 2 weeks in the fridge (though, mine has never lasted that long because it always gets used up quickly), and should be stored in an air tight container, like a mason jar.
- WATCH the sauce cook! It’s quick to burn, so stay close to the pot because it cooks very quickly!
- By using brown sugar for this sauce, it makes it very sweet, a little sweeter than normal caramel sauce. Adding this caramel to anything makes it even more decadent and delicious. Trust me! Use this sauce on ice cream, in caramel fudge, or however your heart desires!
Need ideas for using this Sauce? Here are some delicious recipes to pair it with:
- Chocolate Chip Quadruple Nut Crunch Cheesecake
- Crock Pot Caramel Apple Cider
- Caramel Apple Dumplings; perfect fall dessert!
- Apple Monkey Bread with Caramel Drizzle
- Milky Way Caramel Cheesecake Brownies
- Turtle Cheesecake Brownie Bars
- TWIX Cheesecake Bars
- Caramel Apple Poke Cake (easy cake mix recipe)
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Perfect for desserts, this Super Easy Caramel Sauce has only 3 ingredients and takes only a few minutes to make! This caramel sauce is the BEST!
- 1 cup unsalted butter
- 2 cup light brown sugar
- 2/3 cup heavy cream
-
In a medium saucepan, melt the butter. Add brown sugar and heavy cream; whisk continuously over medium heat until sugar is dissolved.
-
Bring to a boil and allow to boil for only 3 minutes, while stirring (do not overcook). Remove from heat and allow to cool.
-
Store in refrigerator for up to one month.
For reheating: Scoop into microwave safe bowl and cook in 30 second increments, stirring between.
Originally published January 2015. Updated 2016, 2017, 2019.
Maneshka says
Hi. We don’t have double cream in Sri Lanka. Is there a substitute I can use? Will whipped cream work?
Allyson says
I don’t think whipped cream would work. Do you have half and half or whole milk? I think whole milk or heavy cream are your best options…
Annie Easton says
Can u use evaporated milk to do this
Allyson says
No, I wouldn’t.
Crystal says
If you used whipping cream it will work the same, I use that all the time, the fat content is higher that’s all
Jorli says
I tried this today…WONDERFUL!
Jorli says
Would this caramel sauce work as frosting?
slarsenheise says
I tried this today with salted butter and half n’ half. It came out perfect. Thank you for the recipe.
Allyson says
I am so happy it turned out well for you! We love this recipe!
LaBretta Woodland says
Do you stir the caramel during the 3 minute boil stage?
Allyson says
Yes! What a terrible typo! Added it to the directions- thanks!
Sandy Marsiglia says
This is good in coffee for Caramel Macchiato!!
Allyson says
My favorite! Great idea!!!!
Hawa says
Hi, how do we know that the caramel is overcook?
Kendra says
Hi! Does this caramel get too hard, if cold? I am thinking about using this as topping on a butterscotch budino, but want to make sure that if I do, my guests can still use a spoon, and the caramel won’t come off in one big blob, haha! Please let me know your thoughts, when you can!
Marina Hatton says
would this work as a filling for homemade chocolates?
Allyson says
I am not sure as I haven’t tried that, but I think it would!
Marina Hatton says
Thank you
Connie says
Why is mine always coming out grainy? And when I store it in the fridge in the jar, it looks like the butter has separated from the sugar. WHy is that?
Allyson says
Hmmm, I am not sure as I’ve never had that happen before. The problem may be that you aren’t cooking it long enough, but again, I can’t be sure.
Jennis says
If your caramel is grainy you haven’t washed down the sides of the pot your cooking it in. With water and a pastry brush wash the inside of your pot with water down to the candy. That should take care of it. If ANY sugar is on the inside of the pot when you pour it out it will turn grainy. Same for fudge
Gwen Mills says
If you make this caramel and put it in a mason jar that seals (as they do in canning) would it last for a week or two unrefrigerated unless opened. We are doing them as wedding favors and wanted to do it ahead of time.
Allyson says
Gwen – I have never tried that so I can’t be sure. I suggest trying it before you plan to use as a wedding favor. Good luck!
Gwen Mills says
Thank you.
Colleen says
I have left mine on the counter for at LEAST 2 weeks without any change in the quality of the sauce! Also, I usually make this in half-batches, as there’s only 2 of us at home. I keep it, in the mason jar, it remains yummy long after 2 weeks! Another tip I was given, and I use, was to whisk in 1 tbsp. of corn syrup at the end to keep it from becoming grainy in the fridge!! Thanks for sharing!
Veronica says
Can I use fat free milk?
Allyson says
I wouldn’t recommend it.
Beth K. says
This caramel sauce is perfection! It’s silky smooth and has a wonderful flavor.
Chanie says
This is amazing. I made a caramel from another recipe and it came out terrible – I followed your instructions and it came out PERFECT. You saved my holiday dinner dessert (caramel apple cheesecake.) THANK YOU!!!
Allyson says
That is great to hear! I love this recipe on EVERYTHING!
Jennifer says
Thank u so much I’m gonna try this for my daughter when I to make caramel apples!
Danielle says
How did this work for apples?
Allyson says
Love it!
Hannah says
How much does this recipe make?
Leah says
How much does this recipe yield?
Allyson says
About a cup
Puss says
How does this yield a cup, yet there are 2 cups of just light brown sugar? My amount is definitely more than a cup.
Allyson says
How much did your recipe yield? Sugar dissolves, therefore doesn’t take up space.
Kristy says
Looks super yummy! Giving as a gift tomorrow at my cookie swap. Can it be stored at room temp overnight?
Allyson says
Kristy- I am not sure as I have only ever stored in the fridge. Enjoy!
Stefany Pike says
How did it work? I’d like to do the same thing.
Azure says
Can you use this on a cake?
Allyson says
I don’t see why not!
Paula says
I used it on banana bread, scrumptious
Allyson says
OHHHH YUMMM!!!!!!
Natalie says
So incredibly easy & delicious! Homemade caramel is the best, especially when you only new a few ingredients!
Sara says
This was so easy. I used it to make a caramel apple pie and drizzled it all over the top. YUM!
Betsy says
Delicious! So rich and creamy! Love how easy this is!
Kim says
I have made this 3 times so far it always turns out! Thank you!
Kristyn says
This is definitely a staple in my fridge!! We love caramel on ice cream! This is the easiest caramel sauce ever!
Erin | Dinners,Dishes and Dessert says
I know for sure this would be a huge hit in my house!
annie says
I love how easy this is!
Sara Welch says
Love serving cheesecake with caramel sauce drizzled on top; this will be perfect for Thanksgiving! And easy too!
Sandra says
This was really amazing! Can’t wait to make it again!
Beth says
This sauce was so delicious! The kids loved dipping their apples in it!
Catalina says
This caramel sauce is exactly what I need for my dessert! Yummy!
Susie says
My new go to recipe!
Paula says
So easy to make, I didn’t have heavy cream so I used half and half, turned out wonderful. And wow so good I used it in my coffee. Look out Starbucks. Will be putting in jars as gifts!!
Allyson says
So good!!!
Erica says
I just tried this today and it came out absolutely delicious! I did add a dash of salt to help with the depth of flavor. I will be using in my iced coffees. Thank you for sharing!
Allyson says
OMG ICED COFFEE + CARAMEL! YESSSSS!!!!!
Marlene says
I made this today and OMG….SO amazing! I added a bit of kosher salt at the end (probably about a teaspoon) and it is the best caramel sauce I have ever tasted! Thank you for this recipe – it was so easy.
Geekgal says
How do you know when,its done cooking? Mine was still runny after 3 min so I kept cooking on a low boil for about 8 min. when I tasted it, it tasted done. Is is a fast hard boil or slow simmer? Is it supposed to thicken a little during cooking? Its thickening on cooling but is also turning grainy. Can you describe more of the texture when done cooking. The taste is good but not happy about the grainy. I believe the key to this is the cook.
Phaedra says
I used salted butter and evaporated milk and was percect.
CToth says
A+++ I have made this SOOO many times. My man requests it often for his ice cream! Super simple and easy and always turns out creamy and smooth. Thank you
June says
Really good…really easy! A+ recipe. Thx
Eden says
Hello! I made this and I love it 😻 I was wondering if I canned it how long would it save? Thank you
Allyson says
Hi Eden, I haven’t canned it, so I am not sure. However just stored regularly you should Let the caramel sauce cool to room temperature, then transfer to a jar and refrigerate. The caramel can be stored in the refrigerator for 1 month, or in the freezer for 3 months.
Laura Reese says
This was so easy and totally delicious.
Toni says
This is such a perfect sauce! Love how easy this is!
Kara says
It’s a little scary how easy this is to make. Haha! I used salted butter, and it was delish!
Javon says
Is this thick enough to fill cupcakes without absorbing into the cupcake?
Lusa says
This did not turn out well at all. After a couple hours , it turned grainy and awful. Don’t waste you money in the ingredients. Not a good recipe!!! Also, please don’t give it a starred rating and say it looks good! Only people who actually make the recipe should comment!!!
Allyson says
Lusa, Apologies if it didn’t turn out for you! There are tons of positive reviews of people who have tried it. Not only that, but tons of posts on Pinterest where people have shared their success with photos as well. I also make it all the time and have never had an issue. Hopefully if you try again, you can get to the bottom of what went wrong during the process! Good luck!
Courtney says
Can you use white sugar?
Allyson says
I’ve only made the recipe as written and its tried and true. You can try it out, but I can’t say if it will turn out or not. Maybe google homemade caramel with white sugar recipe
Gail says
This recipe was super easy and tastes great. It’s really important to keep whisking throughout the process, it will keep it smooth and silky.
Gail says
Super easy, love this recipe! Constant whisking is helpful to keep it smooth and silky.
Amy says
Hi I am wondering about using this in a gingerbread cheesecake trifle that calls for drizzling caramel sauce in between layers. I am concerned about it saying it hardens when cooled.
peujeune says
I just wanted to leave a comment to say that this caramel sauce is like crack, it’s amazing, I’ve never had one so good before. I don’t know how you came up with the idea but holy hell.
Allyson says
You put a BIG smile on my face! Thank you for letting me know!
Francine says
Is it supposed to get thick as it cools?
Allyson says
It will thicken a bit…
Laraine says
I’ll have to reheat the caramel again and cook it longer because once it cooled it became grainy.. tasted really good though! Thankyou
Marissa says
If I wanna leave it in the refrigerator would it get thicker and harder
Melanie says
this is my 4th time making this caramel sauce and it’s always perfect. I use it for caramel lattes and for my apple cake. So simple you cannot mess this recipe up!!!
Allyson says
Oh yummmm!