Homemade caramel sauce with a hint of butterscotch flavor is ready in a flash. Make this no-fail recipe today with 4 simple ingredients!
This easy caramel sauce is the perfect no fuss option for when your day is extra hectic. Just whisk everything together on the stove for about 5 minutes and you’re done!
What’s In Homemade Caramel Sauce?
- Brown sugar – I prefer this to granulated because it’s less likely to burn, and the molasses creates an extra depth of flavor. Either light or dark should work just fine.
- Heavy cream – Sometimes labeled whipping cream, this can be found in the refrigerated dairy case with the milk and half and half. “Light” versions will not work with this recipe, so stick with full fat.
- Unsalted butter – Because different brands contain different amounts of salt, stick with unsalted for a consistent flavor. If you find that the finished product is too sweet, stir in a pinch of sea salt for balance.
- Vanilla – I use pure vanilla extract, but feel free to experiment with imitation or paste based on your flavor preferences.
Tips and Tricks
- Use room temperature ingredients. If you have the extra time, measure out your chilled items and let them sit on the counter for 30 minutes before getting started.
- Try milk instead. If you don’t want to make a special trip to the store, you can use whole milk with an extra tablespoon of butter in place of the heavy cream. It may not be quite as thick, but it will work in a pinch!
- Not thickening? Let it cool completely before making any additions or adjustments. If it is still too thin for your liking, start a new batch with either more sugar or less cream.
FAQ – Common Recipe Questions
Can I use half and half instead of heavy cream?
Sure! The consistency may be a bit thinner, but your easy caramel sauce should taste just as delicious.
How long does homemade caramel sauce last in the fridge?
Keep in an airtight jar or container and enjoy within 2 weeks for best results.
That side, we may have lost a jar or two in the back for much longer than that, and it was fine once I warmed it back up.
What if it separates after it’s been chilled?
It’s normal for it to appear a bit “chunky” after a few days – just warm it back up and give it a good stir to get it silky smooth again.
If that doesn’t work, return it to a pan on the stove and slowly heat it with a little cream or milk.
With love from our simple kitchen to yours.
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Easy Homemade Caramel Sauce + Video
- 2 cups light brown sugar, packed
- 6 tablespoons unsalted butter
- 2 cups heavy cream
- 2 tablespoons vanilla
- Combine ingredients in a medium saucepan over medium heat whisking occasionally. Cook for about 5 minutes, remove from heat and add vanilla.
- Whisk to combine and return to heat for another minute until thickened.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2012, updated and republished August 2021
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