Easy Caramel Sauce
This caramel sauce recipe is super easy to make with just 3 ingredients. It's perfect for drizzling on top of ice cream, apple pie, cheesecake, and anything else you want to put it on!
This caramel sauce recipe is super easy to make with just 3 ingredients. It's perfect for drizzling on top of ice cream, apple pie, cheesecake, and anything else you want to put it on!
I AM POSTING BECAUSE THE MOST HELPFUL CRITICAL REVIEW IS INCORRECT! TRY THIS! (in my eyes; none of that happened when I followed the recipe exactly) I have made it twice now and would definitely make it again- doubling and cutting the recipe in half worked great. I also tried both evaporated and regular milk, both of which will work fantastic.. I've seen many similar reviews on here but wanted to write this one because this is so good and simple anyone can do it, The most critical review that says they put the sauce in the fridge and it separated/didn't taste right almost stopped me from making this after I didn't listen reviews on a brownie recipe and having bad results. THAT'S NOT THE CASE! Maybe it was the heavy cream, maybe she put it in the fridge warm/hot (always cool everything before refrigerating). Or maybe she just didn't cook it long enough as 2 minutes isn't the total cooking time. After bringing it to a full boil and cooking, it took more like 5-7 minutes which made it just right. It stayed perfect in the fridge. Great texture before and after refrigeration; just like a caramel dipping sauce. Just a little microwaving and its ready to drizzle. SO glad I made this. Literally so simple and tastes just like the caramel sauce on the french roast at iHop!Read More
I made it just as specified in the recipe and found it was a bit thin, even after it had cooled. I reheated and boiled it another 3 minutes and that helped. It is good tasting, but next time I will use evaporated milk or cream as others suggest, and hope it will be a bit thicker.Read More
I AM POSTING BECAUSE THE MOST HELPFUL CRITICAL REVIEW IS INCORRECT! TRY THIS! (in my eyes; none of that happened when I followed the recipe exactly) I have made it twice now and would definitely make it again- doubling and cutting the recipe in half worked great. I also tried both evaporated and regular milk, both of which will work fantastic.. I've seen many similar reviews on here but wanted to write this one because this is so good and simple anyone can do it, The most critical review that says they put the sauce in the fridge and it separated/didn't taste right almost stopped me from making this after I didn't listen reviews on a brownie recipe and having bad results. THAT'S NOT THE CASE! Maybe it was the heavy cream, maybe she put it in the fridge warm/hot (always cool everything before refrigerating). Or maybe she just didn't cook it long enough as 2 minutes isn't the total cooking time. After bringing it to a full boil and cooking, it took more like 5-7 minutes which made it just right. It stayed perfect in the fridge. Great texture before and after refrigeration; just like a caramel dipping sauce. Just a little microwaving and its ready to drizzle. SO glad I made this. Literally so simple and tastes just like the caramel sauce on the french roast at iHop!
We used Evaporated milk… Doubled the recipe and It came out amazing. Everyone loves it! Only thing is, I believe this is actually butterscotch sauce. What I have read is that caramel sauce is made with white sugar and butterscotch is made with brown. FYI!
I made this to go with bread pudding as a Christmas dinner dessert. Sauce was easy to make. I made it ahead of time then just heated it up. The combo was a hit with everyone - even our 'non dessert' eaters. Thanks!
I love caramel! I made this recipe as stated. The end product tasted wonderful! But it had a grainy texture when it wasn't hot. I looked that up, and it may have been caused by stirring it. The recipe doesn't say to stir it, just to bring it to a boil...I just assumed it was supposed to be stirred until it was smooth. Apparently stirring causes the sugar to crystallize. I will definitely make this again, but next time I won't stir it. The flavor is incredible, even with the sugar crystallized .
a snap to prepare, rich and good. the only thing I did differently was to brown the butter slightly for a deeper caramel flavor, before adding the other ingredients. I didn't have milk so used fat free half and half and it was perfect. so many uses. I made it to pour as a glaze over an apple cake. thanks for this easy recipe with great flavor! a keeper.
I made it just as specified in the recipe and found it was a bit thin, even after it had cooled. I reheated and boiled it another 3 minutes and that helped. It is good tasting, but next time I will use evaporated milk or cream as others suggest, and hope it will be a bit thicker.
Omg it turned out so perfect. And soooo simple! I literally just combined all the ingredients and left it alone until is boiled for a few then took it off the heat. 5 minute recipe totally perfect result.
This sauce is incredible! Very easy to make, took me maybe 5 minutes. It tastes amazing as well! The recipe called for 1/4 cup of milk, but I substituted about of a quarter of that with heavy whipping cream! I would definitely recommend this recipe!
Wonderfully easy! Using evaporated milk makes it even richer.
I just used the butter, milk, and brown sugar as I followed the directions(heating my sauce to about 225 Fahrenheit). I cannot believe how simple, yet ambrosial this recipe is! It's so rich and buttery... definitely a keeper. I drizzled this over some apple slices and sprinkled with a small amount of coarsely ground pink salt for an extra "kick" in flavor. Thank you for sharing this recipe!
PLEASE HELP.. I’ve tried making this twice now and it turns into really thick grainy paste and NOT a sauce. I’m using the exact measurements and ingredients specified as well. I’ve even watched the video and it still turns out horrible and inedible. What am I doing wrong?
Use as rim to my pumpkin beer and sprinkled cinnamon !!! Put in a tapperware / fridge and microwave to use again ! Great!
I made this yesterday and used heavy cream instead of milk. After it cooled I put it in the refrigerator so I could add a spoonful to my morning coffee. Well it separated and didn't taste like caramel at all. It tasted more like butter. I cooked it for the right amount of time also.
I loved how this turned out for me!! The second time I made it, I added a bit of sweetened condensed milk and salt for a more traditional flavour and feel. Currently my favorite go to ice cream sauce.
This was a very easy and tasty caramel sauce. The only problem I had with it was it crystalized quickly which may have my own fault because I added a little too much brown sugar,otherwise, wonderful recipe!
It just needed a little flour to thicken it.
I used evaporated milk and it came out good but got gritty. so I made a second batch and ised 1\2 cup brown sugar and 1\2cup light corn syrup. came out great and smooth.
When I read this recipe, I knew that 1/2 cup of margarine was too much. I used only 1/4 cup of margarine and it was SO good. Let your mi xture boil for at least 2 minutes. After adding the vanilla, set the pan in sink of cold water and stir until cooled. Very good when made with the right amount of margarine.
Good flavor. It was a bit thin as people said - even after I used cream instead of milk. I'll do it again and make modifications. Good in a pinch though!
Very good! Would probably make it again! Made a slight change - I couldn't get it to thicken so I added a little icing sugar and flour (max 1 tbsp of each!) and that seemed to help! I used this over top of a white cake that I had made, but didn't feel like icing! Delicious!
Didn't actually thicken until I took it off the heat. I probably watched for it to thicken for about 10 minutes. It's pretty sweet, but I think it'll still be good with brownies and ice cream.
Used heavy whopping cream and cooked until sugar dissolves which is longer than 2 minutes. Might get rid of the grainy issue somebody mentioned
I'm not sure what I did wrong. I followed the recipe to the letter and, while the sauce was tasty, it was gritty because the sugar didn't melt. I used 2% milk.
This sauce is terrible and tastes nothing like caramel. It is way too much butter and the brown sugar makes the sauce gritty. The butter separates to the top—even after it’s cooled.
I've never been a fan of Caramel, But making it from scratch has chas changed my thinking. I'll make it verses buying ..It's addicting.
So quick and easy and tastes amazing!
I have always struggled with getting the perfect ratios for a basic caramel sauce. This recipe helped simplify things for me. I tweaked it a bit by using half and half instead of milk. And a slightly higher ratio of butter and sugar. I added a few pinches of salt for depth. Unfortunately I didn't really measure accurately so I'll have to try again to get my preferred proportions perfect. (Say that five times fast. Ha!) I also used raw/turbinado sugar instead of packed brown sugar. So the flavor was slightly different. I drizzled the sauce over some popcorn and popped it in the oven for a bit. Yum!
Because this is actually a recipe for butterscotch, I've always switched out the brown sugar for white and made scrumptious caramel sauce. Today I followed the recipe, substituting cream for milk as always, and now I have sweet and silky butterscotch sauce to top my cookies!!!
I made this with coconut palm sugar because that was all I had on hand. It worked out great! It was more of a butterscotch but it was perfect! I drizzled some sauce over popcorn and added nuts and pretzels and mini choc chips!
Turned out great! Super easy & fast to make! This was a very light caramel, not overly sweet like the ones you buy in a jar for ice cream. Added a bit of salt to taste. I think I'm going to make my caramel sauce for now on since it's so easy!
I needed easy and ingredients that I had on hand. (Did not have heavy whipping cream like other recipes call for.) This fit the bill! Didn't take too long to boil and finish even using a frozen stick of butter. I did use the vanilla. Needed this to make a samoa cupcake like recipe, and this got the job done. Appreciate the posted recipe!
I have made this twice. The first time using brown sugar as per the recipe (which is butterscotch sauce), and it crystallized as soon as I put the vanilla in. It had to be microwaved each time we wanted to use it to liquify it. The second time, I tried granular sugar for true caramel sauce, and it too crystallized as soon as I added the vanilla, so much so that it would not liquify even when microwaved. Bummer! Won't try this recipe again : (
OK sauce but this not Carmel but Butterscotch
It was grainy and solidified to a hard mass. Not what I was hoping for at all.
I did exactly as it said, but it took me way,way longer than 1-2 minutes to thicken it. I didn't even get it to get thick, it just burned. I wish recipes told exactly how long it takes to thicken it!
I've made this to serve over brownies and vanilla ice cream, baked French toast bread pudding, bananas foster, and cinnamon rolls. It is delicious! Whatever you decide to call it, either butterscotch or caramel, it is wonderful! I used cream and/ or heavy cream instead of milk and only used enough to bring the sugar and butter together and never had a problem with separation when rewarming on the stove.
This was easy to make and tasty. A second day I found it was a bit grainy maybe due to something I did wrong.
Did we make changes- no. The question that needs to be asked is should’ve we have made changes? That answer is yes. The ratio of (optional) vanilla to karmal is quite staggered. A little on the moist side, my taste buds would’ve perferrerd a little more girth to the saucy compound. We are currently freezing to see if texture will unify, so far no results. Overall, based on our expertise in karmal tasting/ making we would...NOT make this again. Quite tasty, but sometimes apperence is important. This is a sometimes scenario. Although it’s not the best looking, it will fulfill its duty of being drizzled over apples as a 1:20am munch. Thanks for the recipe...however I would do a little more research on the topic before sharing it with the professional karmal making/tasting community.
It tastes good but because the instructions are poor, and I believe that when you are giving recipe you should be explicit and specific as you can I lost two Stars off. I boiled it and boiled and boiled until it still wouldn't thicken! I stared at it for like 5 to 10 minutes stirring until I went to go read other reviews because it was not thickening only to find out that the only way for it to start thickening is to cool the sauce. Bottom line take the pan off the stove, put some cold water in the sink and stir until it's cool. Then it will have thickened.
This is such an easy recipe, that it's hard to believe that it would be so good! I made a slight change by using half and half cream instead of milk, just because I had some to use up, but it would be just as good with milk. Update: I found that the sauce went grainy after I put it in the fridge. Maybe my fault, I don't know, but I did reduce my rating to 4 stars because of this.
Followed the directions exactly and although the taste was right, it was very grainy. From reading other reviews it seems I'm not the only one with this problem. Update: Tried it again a second time using very low heat thinking that maybe I'd rushed it the first time but ran into the same problem. Will not try this recipe again.
I used this for on top of a cheesecake. Altered it abit to make sure it stayed on top of cake. Added 4 marshmallows during cooking stage. At slight cool stage I added 1/2 of coarse salt. Sweet and salty caramel sauce :). Followed xlyssbakedit directions....no problems. I agree 5-7 mins of cooking. I stopped at 5 mins.
Good but seizes up to chewy on anything cold! Otherwise a great warm caramel! Just if you ou it on ice cream which i did it became chewy like a toffee
This was soooo easy and quick to make! And it’s delish! Putting it on top of a banana cream pie! I halved the recipe and it came out perfect. I think the key is to know how you get to a rolling boil. Only took 2-3 minutes to thicken once it was at that low boil! Going to make it again for my bread pudding!
Sooooo easy and sooo yummy over baked apples with cinnamon But when the apples are gone you just want to grab a spoon and eat the rest!
I made this to pour over a Dutch apple pie and everyone thought it was the best caramel apple pie they've ever had. I used evaporated milk instead of regular milk to make it more creamier. Thank you for this recipe.
I love to serve this sauce with apple wedges. It's incredibly delicious as an ice cream topping or drizzled on apple pie! I made one change that I believe gives the sauce a smoother consistency. I took out 2 tablespoons full of the brown sugar and added 2 tablespoons full of corn syrup.
The recipe was good, easy to make and turned out good, not grainy or anything. It is a bit thinner than I’d like, I may try to re-boil it to see if that helps like another user suggested. HOWEVER, this is not caramel nor does it taste like caramel. If you want a recipe for BUTTERSCOTCH, then this is it. Other than that very pleased with the recipe.
Yummy and simple.
WOW! This was the first recipe that wasn't incredibly hard to make and didn't require a sugar thermometer. I absolutely loved it! I added a pinch of sea salt to cut down on the sweetness but it was amazing! I will be making it again and sharing it with friends.
After searching for an easy caramel sauce I decided to go with this one! Seemed easy and I had all the ingredients (I used fat free milk btw). And it was easy! And it's GOOOD! I took the suggestion of another reviewer and only added 1/4 cup butter (1/2 cup is a lot of butter) which I heated in a sauce pan with the milk before I added it to a separate pot with the brown sugar. I then used a whisk to mix the butter and milk mixture into the brown sugar while over the heat. I then let it cook for 2 minutes without touching it. Removed from heat after 2 minutes and put in a bowl. I whisked it a little more and let it sit for about 10 mins to thicken up. Its perfect! I also read this is a butterscotch not a true caramel because of the brown sugar, but I can't tell the difference. Time to make my ice (butterscotch?) macchiato!
Very easy to make ! I was actually skeptical about those recipe since I’ve always known the art of making caramel is difficult and not easy to master on a first try. However, I followed the directions and literally just let it sit there . There was no constant stirring involved needed to get that “right color”. If you’re in a hurry this is surely the way to go. The only thing I did different was I used evaporated milk. Also the timing it takes to thicken is very off. It’s definitely more than 2 minutes. I had to stop and put it back to boil a few times to get it to a thick state. I would say it would have taken about 12 minutes or so if I hadn’t stopped to check It. I would suggest leave it to boil for 10min straight then remove pot from heat, stir , and see if the consistency is how you want it to be. Good luck !
Sooooo easy!! I made a double batch, used evaporated milk, and boiled rapidly for two minutes. I removed it from the heat and allowed it to cool a little before adding vanilla. I also added a teaspoon of coarse sea salt after it had cooled on the counter about a half an hour. Delicious on vanilla bean ice cream.
Excellent caramel! I boiled it for 7 minutes to a temperature of 125°C (in the middle of “soft ball” and “soft crack” on candy thermometer). Made excellent soft caramels. I also poured it over warm brownies, but that didn’t go so well. It became very granular in texture and tasted like I was eating brown sugar and not caramel.
Excellent! Truly simple and easy. Did minor modifications - cooked for 3 minutes because I wanted a bit thicker. I added 1/2 cup of half and half as opposed to the 1/4 cup of milk. And..this I think really made it - a pinch of kosher salt. Really delicious and my friends raved over it!
I LOVE this recipe! I have made it twice now. The first time as stated, and the second I added just a bit more milk. I have used whole milk and it seemed to work fine. In some other comments it said to let it cool before you refrigerate, so it doesn't separate. We let it cool and it still did, but put it back on the stove for 1-2 mins. and it will be as warm and delicious as ever. - KAT DA BAKER PS: If you keep it on medium high the whole time it will take about 1-2 mins. as directed
I'm rating this 3 stars only because the instructions are VERY vague, I had several questions like... should I melt the butter first and then add the sugar or just put it all in together, at what heat setting should I set my burner, how quickly and often should I stir it, should I bring it up to a certain temperature and what consistency should it be? (Until thickened.... how thick?) Please add more through instructions... I did the best I could, by just guessing, I thought the sauce tasted pretty good, but as other had said it didnt really get "thick".
Love it! So simple to make. I ran out of butter so I used half butter, half MOVE OVER BUTTER spread and about a teaspoon of coconut oil. Lol! Thats what I had on hand. Only had skim milk so that's why I added a bit of coconut oil to replace some fat.I also added a pinch of salt. This came out lovely. I also did cook it an additional few minutes because it was a tad thin. I will definitely make again!
Despite the simple ingredients and prep time it still tasted pretty good! It was delicious over my pumpkin spice cheesecake. I boiled it for 7 minutes, added evaporated milk instead, and didn't stir to prevent the sugar from crystallizing.
Followed the recipe and its fantastic!!
Delicious! This recipe was creamy, tasty, and very easy and quick to make! I will be making this again!
Thanks for the recipe. I've made it a few times and it is lovely! I do use heavy cream, and cook the sugar in the butter for a bit before adding the milk. It gives it a deeper caramelized taste. It's spectacular.
I don't know what I did wrong but I made it twice and it turned out to be a gloopy mess both times I made it. The caramel became very thick with a buttery film floating around it. The caramel tasted good, but it was too thick to be a sauce and the separated butter just made it seems greasy.
I used evaporated milk, and added a teaspoon of Captain Morgan's Spiced Rum in addition to the vanilla. I also stirred in a little bit of Fleur de Sal to give it that salted caramel flavor. This is a very delicious sauce that can be eaten right out of a spoon, or as a topping for ice cream, cake, bread pudding, etc. It's delicious and simple to prepare. Yummy!
It was very easy to make. I halved the recipe. It was really good. And I will make it again.
I left out the vanilla by accident but it didn't seem to affect the flavor
Tastes great but can't keep it from crystalizing when cooled.
Recipe worked great! I used evaporated milk and cooked it for probably 10 mins. The longer you let it cook the thicker it gets. Definitely would recommend, tasted great too!
I am not usually good at making sauces, but this one was very easy and turned out great. I found it way to sweet though, next time I will reduce the sugar
Quick, easy & delicious. I used 2% canned milk instead of milk.
Way too much butter!!
Well, this is absolutely a butterscotch...but I'm not mad ;) It gets 5 stars for ease and close to that for taste. I forgot to add the vanilla ... that was fine. I toasted some walnuts and added a touch of sea salt, then coated in some of the sauce to top an apple pie...and I still have a small mason jar of the sauce left. It will be very nice on some ice cream...or maybe ill try making butterbeer :)
Just made half a batch (just wanted to drizzle on top of some apple sauce muffins) and just LOVE this sauce! Tastes just like Werther's candies, but better. Had to boil it for 5 minutes though, not 2, to get the thickness we wanted.
Very easy to make with ingredients that I had on hand. This made a really rich caramel sauce that we used as an ice cream topping. We will definitely be making this again!
the caramel sauce had a great taste but after a few hours it hardened & the sugar was not dissolved
This was SO GOOD super delicious But recommend not storing in the fridge.
So I had a little trouble with my Caramel Sauce, maybe someone can help. The taste was superb BUT the texture is grainy. I cooked it thoroughly and heated it to the boiling point (continued stirring). Comments on the grainy texture would be appreciated as again the taste was great!
Made this to be the swirl in a cheesecake and it was just the right consistency for the job.
My family loved it. We used it for apple dip. I used half the amount of milk (and used canned milk) to try to make it more thick--not sure if it mattered. Then I added 1/8 tsp baking soda to make it foamy.
Really tasty for such a quick little recipe! I added a little sea salt and used some for sliced apples. So good!
Its amazing!!!!! Just remember to use light brown sugar because it's better than using dark brown sugar.
This is too easy and too yummy! I halved the recipe with no problem. Is this really caramel? Or butterscotch as some others have commented? Buttermel? Carascotch? It's tasty is what it is. Thank you!
quick easy and tastes great. drizzled on our fried ice cream. daughter and husband loved it.
Very easy recipe. I used heavy whipping cream instead of milk and it came out perfect. Browned the butter a little the second time I made it -- delish!
Easy, quick, and delicious! No need for commercial kind!
This recipe was very easy to make, tasty and passed the husband test. I used the recipe exactly like it is written. It is going to a meeting tonight so my friends can drizzle (or slather) it on my freshly made, homemade apple cake.
Ok it's just pure amazing great with the ice cream I made????
Used 1/4 cup half and half in replace of milk because it a about to expire. It was delicious and easy. Make sure you cook it long enough so it thickens.
It was easy! Like other reviews stated, I didn't stir at all. I just put everything in a pot and brought it to a boil and let it boil for probably about 8 minutes because I doubled the recipe. Then I let it sit for 10 minutes. It was a little thin but yummy.
Great taste, and maybe I did something wrong, but mine would not thicken while cooking...
I used all of ingredients in the way they were presented. I boiled the mixture for an extra minute, becau
Tried it for a friend who likes it on pumpkin rolls. Used non fat milk cuz that was all I had. It is amazing, waiting for it to cool to taste again
Really good and simple to make. I halved it and added 2TB total almond milk. Didn’t have extract... FYI butter gets a caramely flavor when it’s cooked (browned). I didn’t do that (forgot), but in case you wondered.
it's amazing for making soft caramel chews!
Have to boil a lot longer than 1-2 minutes til it gets thick, but it turned out delicious!
It was really great when it is hot but when it gets cold it gets real grainy
Caramel is my kryptonite. I often do a caramel coating on the fly for popcorn, but I haven't actually used a recipe in years. This one was absolutely perfect in taste and consistency. I tiny sprinkle of course salt on top is also amazing, depending on if you are putting it on a brownie or a particular flavor of ice cream. Once you make it, you will find a million things to put it on.
Loved it! Easy, quick, tasty!
Delicious! In fact, a small amount got "lost" in the fridge and my husband thought it was some sort of gravy... I opened the jar and the scent was delightful - and so was the last of it! Made a double batch today to bring to my children/grandchildren for Christmas. It's THAT good!