Caramel Sauce: Easy and delicious stovetop recipe with just six ingredients and no special tools needed!

Bowl of caramel sauce topped with chopped Heath bars, ready to be enjoyed.

Table of Contents

Caramel Sauce Recipe

I’m obsessed with this recipe! I love caramel (like carmelitas and caramel cookie bars!), but making it from scratch isn’t my favorite. Watching a candy thermometer isn’t my idea of fun—I’d rather bake my favorite brown sugar cookies!

But nothing beats homemade caramel sauce, and store-bought just doesn’t compare. This recipe is a game-changer—it tastes amazing and is super easy! It’s ready in minutes, needs no special tools, and requires little attention. It’s the best!

Combine ingredients in a saucepan; melt and boil for 2 minutes; add in vanilla and salt; stir to combine.

Ingredients

Here’s what you’ll need to make this easy Caramel Sauce:

  • Butter: Adds richness. Unsalted lets you control the saltiness.
  • Brown Sugar: Brings a deep, sweet flavor. Pack it tightly for the right amount.
  • Corn Syrup: Keeps the sauce smooth and prevents it from getting gritty. Karo is what I use!
  • Sweetened Condensed Milk: Makes the sauce creamy and sweet. Don’t use fat-free!
  • Vanilla: Helps bring out the caramel flavor.
  • Salt: Balances the sweetness. Adjust to your taste, adding more if you’d like a salted caramel sauce.
The recipe for caramel sauce freshly cooked and after 10 minutes of cooling, served with optional toffee garnish; apples being dipped into the creamy, smooth, and delicious sauce.

How To Make Caramel Sauce

  1. Combine: Mix butter, brown sugar, corn syrup, and condensed milk in a pot.
  2. Melt & Boil: Heat until melted, then boil for 2 minutes, stirring all the time.
  3. Cool & Flavor: Let cool a bit, then add vanilla and salt.
  4. Serve: Let it thicken for 10 minutes, then add toppings.
  5. Store: Keep in a covered container in the fridge; reheat when needed.
The finished caramel sauce recipe in a bowl, creamy and smooth, ready to be enjoyed.

How To Enjoy This Caramel Sauce Recipe

The sky is the limit here! There are so many delicious things to dip in Caramel Sauce, and below are some of my favorites:

Creamy caramel sauce with an apple slice being dipped in, a perfect combination for a delicious snack.


Storage

How To Store Caramel Sauce

Refrigerate: Keep caramel sauce in a covered jar or container for up to 3 weeks.

Freeze: Store for up to 2 months. Thaw in the fridge or at room temperature.

Reheat: Warm it on the stove or in the microwave. Add cream or milk to thin if needed.

More Fun Desserts:

Pin Print
5 from 3 votes

Caramel Sauce Recipe

By Chelsea Lords
This easy and delicious stovetop caramel sauce requires only six ingredients!
Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling Time: 10 minutes
Total Time: 30 minutes
Servings: 6 servings

Equipment

  • Medium heat

Ingredients 
 

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar packed
  • 1 cup light corn syrup
  • 14 ounces sweetened condensed milk not fat-free
  • 1/2 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • Serving suggestions see note 1

Instructions 

  • Add butter, brown sugar, corn syrup, and sweetened condensed milk to a medium pot on medium heat.
  • Stir constantly until butter is melted and ingredients are completely combined.
  • Bring mixture to a boil and boil for 1 minute, stirring constantly. Immediately remove from heat.
  • Let mixture cool for about 2–3 minutes, stirring occasionally. Then add in vanilla and salt to preference. Be sure to use more if you're trying to make a salted caramel sauce.
  • Let sauce thicken for 10–20 minutes, stirring occasionally, and then serve by transferring caramel to a bowl with your desired toppings (see note 1).

Video

Recipe Notes

Note 1: Here are some tasty treats to dip in the caramel sauce:
  • Apples: Granny Smith, Fuji, and Honeycrisp are great choices. You can also try making apple nachos by drizzling sauce over thinly sliced apples and adding crushed toffee bits.
  • Bananas: Make sure they’re not too ripe or they’ll fall apart. Dip them in the sauce, then in melted dark chocolate, and top with crushed nuts before freezing.
  • Other treats: Cubed Rice Krispie Treats, brownie bites, large marshmallows, and pretzels.
  • Packaged cookies: Oreos, Nutter Butters, Pirouettes, Milanos, Girl Scout Cookies, Graham crackers, and chocolate Graham crackers.
Storage: Store remaining sauce in an airtight container in fridge for up to 5 days; however, it doesn’t freeze well. To reheat, warm in a small pan over low heat until heated through, or microwave in short bursts. If sauce is too thick, gradually add heavy cream or milk to thin it slightly.

Nutrition

Serving: 1serving | Calories: 406kcal | Carbohydrates: 69g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 232mg | Potassium: 52mg | Sugar: 69g | Vitamin A: 493IU | Calcium: 43mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

Read more

More Recipes You'll Love

5 from 3 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. M. McFadden says:

    Have you ever used this recipe in an
    Ice cream cake?

    Reply
    1. Chelsea says:

      I haven’t, but sounds delicious!!

      Reply
  2. Dave Hinrichs says:

    5 stars
    This caramel is the bomb! In the fridge, it is thick enough to eat with a spoon and I do!

    Reply
    1. Chelsea says:

      I’m so happy to hear this!

      Reply
  3. Dorothy wierzbicki says:

    How much will this receipt make
    I would like to get about 4 1/2
    Pints I can figure it out if you can tell me how much one batch makes ?
    I am talking about the Caramel
    Sauce thank

    Reply