Until recently, I never realized that you could make your own caramel sauce at home! I think I knew you could, but I felt like it must be some really difficult candy type recipe that involved a candy thermometer and not having kids because you need to spend every second it’s cooking hovering over the stove. Well, some recipes are like that, and some are a lot more simple. This recipe is simple and it makes a super easy caramel sauce that takes minutes to make and only has 3 ingredients!
This caramel 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. It 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.
By using brown sugar for this caramel sauce, it makes it very sweet, a little sweeter than normal caramel sauce. But, it is OH so good. I am not even a huge fan of sweet sweet stuff, but 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!
- 1 cup unsalted butter
- 2 cup light brown sugar
- 2/3 cup heavy cream
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In a medium saucepan, melt the butter. Add brown sugar and heavy cream; whisk continuously over medium heat until sugar is dissolved.
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Bring to a boil and allow to boil for only 3 minutes, while stirring (do not overcook). Remove from heat and allow to cool.
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Store in refrigerator for up to one month.
For reheated, scoop into microwave safe bowl and cook in 30 second increments, stirring between.
Need ideas for what to use this Super Easy Caramel Sauce on?
Thanks for visiting!
– Allyson
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…
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!
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!
Hannah says
How much does this recipe make?
Leah says
How much does this recipe yield?
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!
Azure says
Can you use this on a cake?
Allyson says
I don’t see why not!