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Easy Caramel Sauce (3 ingredients)

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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!

Super Easy Caramel Sauce - Only 3 ingredients!

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!

Super Easy Caramel Sauce - Only 3 ingredients!

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!

Super Easy Caramel Sauce - Only 3 ingredients!

Need ideas for using this Sauce? Here are some delicious recipes to pair it with: 

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5 from 16 votes
Print
Super Easy Caramel Sauce
Cook Time
5 mins
Total Time
5 mins
 

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!

Course: Dessert
Cuisine: American
Keyword: caramel sauce
Servings: 1 cup
Ingredients
  • 1 cup unsalted butter
  • 2 cup light brown sugar
  • 2/3 cup heavy cream
Instructions
  1. In a medium saucepan, melt the butter. Add brown sugar and heavy cream; whisk continuously over medium heat until sugar is dissolved.
  2. Bring to a boil and allow to boil for only 3 minutes, while stirring (do not overcook). Remove from heat and allow to cool.
  3. Store in refrigerator for up to one month.
Recipe Notes

For reheating: Scoop into microwave safe bowl and cook in 30 second increments, stirring between.

Originally published January 2015. Updated 2016, 2017, 2019.

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!
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!

Reader Interactions

Comments

    • 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…

      Reply

  7. 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!

    Reply

  9. 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?

    Reply

    • 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

      Reply

  10. 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.

    Reply


        • 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!

          Reply


  13. 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!!!

    Reply

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