Homemade Caramel Sauce

This rich, buttery, and creamy caramel sauce is perfect for cakes, cupcakes, dipping apples, drizzling over ice cream, or just eating by the spoonful!

Ingredients

• 1 cup butter (do not substitute)
• 2 cups packed brown sugar (dark brown preferred for deeper flavor)
• 1 cup light corn syrup
• 1 can (14 oz) sweetened condensed milk
• 4 tablespoons heavy whipping cream
• 2 teaspoons vanilla extract
• 1 teaspoon salt (adjust to taste, up to 1½ teaspoons for salted caramel)

Step-by-Step Instructions

Step 1: Melt Butter & Sugar

• In a heavy-bottomed saucepan, melt butter over medium heat.
• Add brown sugar, corn syrup, and sweetened condensed milk.
• Stir continuously to ensure the sugar dissolves evenly.

Step 2: Heat & Stir

• Bring the mixture to a gentle boil, stirring constantly.
• Carefully pour in the whipping cream, stirring slowly.

Step 3: Cook to Soft Ball Stage (238°F)

• Attach a candy thermometer to the side of your saucepan.
• Lower the heat to simmer and stir frequently to prevent burning.
• Cook until the caramel reaches 238°F (114°C) (soft ball stage).
• This will take 8-12 minutes—watch closely!

Step 4: Finish the Caramel

• Remove from heat and immediately stir in vanilla and salt.
• Stir well until smooth.

Step 5: Let It Cool & Store

• Let the caramel cool slightly before using.
• Store in an airtight container in the fridge for up to 2 weeks.
• Reheat gently before using.

Cooking Time & Servings

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Makes: 4 cups

30 Popular Questions & Answers

1. Can I use margarine instead of butter?

No! Butter is essential for richness and flavor.

2. What if I don’t have a candy thermometer?

Do the soft ball test: Drop a bit of caramel into cold water—if it forms a soft ball, it’s ready.

3. Can I use dark corn syrup instead of light?

Yes! It will give a deeper, more molasses-like flavor.

4. Can I make this without corn syrup?

Yes, substitute honey or maple syrup, but the texture will be slightly different.

5. What happens if I overcook the caramel?

It will harden too much when cooled—heat gently with a bit of cream to soften it.

6. How can I make this into salted caramel?

Increase the salt to 1½ teaspoons or sprinkle flaky sea salt on top.

7. Can I use milk instead of heavy cream?

Heavy cream is best, but evaporated milk can work in a pinch.

8. Why is my caramel grainy?

Sugar crystals may have formed. Try adding 1 tablespoon corn syrup or stir with a wooden spoon.

9. Can I double this recipe?

Yes, but use a large pot to prevent boiling over.

10. How do I make this a caramel sauce for ice cream?

Add 1-2 extra tablespoons of cream for a thinner consistency.

11. How do I keep the caramel from burning?

Stir constantly and keep heat at medium-low.

12. Can I make caramel without condensed milk?

Yes, replace it with 1 cup heavy cream and 1 cup sugar.

13. Can I use coconut milk to make it dairy-free?

Yes! Use full-fat coconut milk instead of heavy cream and butter.

14. Can I use this caramel to make candy?

Yes! Cook it to 245°F-250°F for firm caramels.

15. Can I add flavors like cinnamon or espresso?

Yes! Stir in ½ teaspoon cinnamon or 1 teaspoon espresso powder.

16. Can I use this as a caramel filling for cakes?

Yes! Let it cool slightly before spreading.

17. How do I store homemade caramel?

Keep it in an airtight jar in the fridge for up to 2 weeks.

18. How do I reheat caramel?

Warm it gently in the microwave or over low heat, adding a splash of cream if needed.

19. Can I freeze caramel?

Yes! Store in an airtight container and freeze for up to 3 months.

20. Why did my caramel turn out too thick?

It cooked too long—add a bit of warm cream to thin it out.

21. How do I prevent caramel from separating?

Use low, steady heat and stir constantly.

22. Can I use this to dip apples?

Yes! Let it cool slightly before dipping.

23. Can I add nuts to this caramel?

Yes! Stir in ½ cup chopped pecans for a praline-style caramel.

24. How can I make caramel candies?

Cook to 245°F, pour into a greased pan, and cut into pieces.

25. How can I make a thicker caramel for spreading?

Cook to 240°F and let it cool completely.

26. Can I use this as a coffee syrup?

Yes! Add 2 tablespoons to coffee or lattes.

27. How do I prevent sugar crystals?

Avoid stirring too much once the caramel starts boiling.

28. Can I make a dairy-free version?

Yes! Use vegan butter and coconut cream.

29. Can I color the caramel?

Yes! Add food coloring after removing from heat.

30. What should I do if my caramel is too light in color?

Cook it a little longer for a deeper caramelized flavor.

30 Pro Tips for the Best Caramel Sauce

Use a heavy-bottomed saucepan to prevent scorching.

Stir constantly with a wooden spoon.

Measure ingredients before starting—caramel moves fast!

Use room temperature butter and cream for a smooth texture.

Let the caramel reach 238°F for perfect consistency.

Use a candy thermometer for accuracy.

If sugar crystals form, brush the sides of the pan with water.

For a deeper flavor, use dark brown sugar.

Don’t rush! Cook caramel slowly on medium heat.

Add vanilla extract after cooking for best flavor.

Salt enhances caramel flavor—don’t skip it!

For thinner caramel, add more cream.

For thicker caramel, cook a bit longer.

If caramel seizes, reheat gently and stir.

A pinch of baking soda can help prevent graininess.

Cool caramel slightly before pouring into a jar.

Reheat caramel in short microwave bursts to avoid burning.

For a butterscotch twist, add 1 tablespoon molasses.

Drizzle over popcorn for a homemade caramel corn.

Stir in bourbon or rum for an adult twist!

Enjoy your homemade caramel sauce!