Let this rich and buttery Homemade Caramel topping become your go-to topping for desserts. It’s smooth, indulgent, and incredibly versatile. Pair it with everything from ice cream to pies.

This recipe is a family favorite and will fill your kitchen with the best smell. We have been making this for over 15 years and it hits the spot every time. We love how easy it is to make and how it keeps for months in the fridge. Store-bought caramel will never compare once you’ve tried this homemade version!

You'll love this with our Sopapilla Cheesecake, Churro Chips, and Pizookie. Drizzle it on top for a tasty treat. One of my favorite desserts in the world is oatmeal toffee bars with vanilla ice cream and this caramel topping.

What we love about this recipe

1. Simple ingredients: This recipe uses pantry staples like brown sugar and evaporated milk, making it accessible and budget-friendly.
2. Customizable texture: Whether you like your caramel thick or runny, you can control the consistency by adjusting the cooking time.
3. Long shelf life: Store it in the fridge for months—perfect for topping desserts anytime without making a fresh batch!

What goes in Homemade Caramel

• Evaporated milk: Adds creaminess without making the caramel too heavy.
• Brown sugar: The key to its rich, deep caramel flavor.
• Butter: Brings a nice, buttery texture to the sauce.
• Corn syrup: Helps prevent crystallization, keeping the caramel smooth.
• Salt: Enhances the sweetness and balances the flavors.
• Vanilla extract: Adds warmth and depth to the caramel’s flavor.

See recipe card for quantities.

How to make Homemade Caramel

Learn how to make the perfect caramel topping with this easy to follow step by step instructions.

1. Combine evaporated milk, brown sugar, butter, corn syrup, and salt in a medium saucepan over medium heat. (For induction stoves, use medium-low heat.)
2. Stir continuously and bring the mixture to a boil. Boil for 15-20 minutes. Use a candy thermometer to aim for 220°F-230°F.
3. Remove from heat and let the caramel cool for 1-2 minutes. Stir in the vanilla extract.

Hint: Cook for 15 minutes for a thinner caramel or up to 20 minutes for a thicker sauce.

Substitutions and Variations

• Dairy-free: Use coconut milk and vegan butter for a plant-based version.
• Salted caramel: Add a pinch of sea salt to create a sweet-salty flavor.
• Spiced caramel: Stir in ¼ teaspoon of cinnamon or nutmeg for a warm, seasonal twist.
• Boozy caramel: Add 1-2 teaspoon of bourbon or rum after blending for an adult-friendly treat.

How to serve

This caramel is a dessert lover’s dream! Pair it with:

• Ice cream: Drizzle over vanilla, chocolate, or any of your favorite flavors.
• Pies: Perfect on Caramel Pie, Caramel Apple Pie, or Philadelphia Cheesecake.
• Breakfast: Spoon it over pancakes, French toast, or waffles.

Storage

Store your homemade caramel in an airtight container, like a glass jar, in the refrigerator for up to 3 months. Reheat in the microwave or on the stovetop until warm.

Freezing: Pour the caramel into a freezer-safe container and freeze for up to 6 months. Thaw in the fridge overnight before reheating.

Recipe

Homemade Caramel Topping

Nicole

This homemade caramel topping is silky smooth and buttery and caramel-y. Each spoonful is heavenly bliss in your mouth.

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5 from 3 votes

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Prep Time 2 minutes mins

Cook Time 18 minutes mins

Total Time 20 minutes mins

Servings 32 servings

Calories/serving 96 kcal

Ingredients

 

1x2x3x

• ▢ 1 12 ounce can evaporated milk
• ▢ 1 ½ cups brown sugar
• ▢ ½ cup butter
• ▢ ½ cup corn syrup
• ▢ ¼ teaspoon salt if you like it a little savory, otherwise ⅛ teaspoon will do!
• ▢ 1 ¼ teaspoons vanilla

Instructions

• Put evaporated milk, brown sugar, butter corn syrup and salt in a sauce pan over medium heat (if you have an induction stovetop, medium low heat should work!).
• Stir and bring to a boil.
• Boil for 15-20 minutes, stirring constantly. The sauce will thicken a little as it cooks, and will thicken a lot as it cools.
• For a runnier sauce, cook for 15 minutes, for a thicker sauce cook 20 minutes. I usually end up at about 17-18 minutes. If you use a candy thermometer, 220-230 degrees is the range you want to be in, depending on desired consistency.
• Remove the caramel from heat and give it a minute or two to cool down, then stir in the vanilla.
• It's likely the caramel will look a little curdled and separated. The last step is to let is cool for about 5 or 10 minutes, then stick it in a blender and blend for 10-20 seconds until smooth. The blender makes it nice and smooth (and don't worry, it won't separate again) and perfect.
• Enjoy!

Notes

The homemade caramel stores for up to 3 months in the refrigerator. If wanting to serve warm, remove the desired amount and microwave in a microwave safe bowl for 5-8 second intervals, stirring between each one, until it reaches the desired temperature. Do not microwave the entire jar, or it will get grainy when put back in the fridge.

You can actually use this recipe to make caramel candies if you have a candy thermometer. Simply keep cooking until you reach the soft ball stage, then pour on a lined baking sheet, allow to cool, then cut!

Nutrition

Serving: 1TablespoonsCalories: 96kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 11mgSodium: 59mgPotassium: 50mgSugar: 15gVitamin A: 116IUVitamin C: 0.2mgCalcium: 40mgIron: 0.1mg

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