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! 🍯😋