Let this rich and buttery Homemade Caramel sauce topping become your go-to topping for desserts such as cheesecake, cake, cinnamon rolls, ice cream and brownies. It’s smooth, indulgent, and incredibly versatile. Pair it with everything from ice cream to pies.
This is soooooooo good.
-Sue
Why This Recipe is the Best
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! We also love that the texture is easily customizable. Whether you like it runny or thick, this recipe will work for you.
You'll love this with our Sopapilla Cheesecake. 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 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. We tested this recipe with and without corn syrup. Unless you're planning to eat all of your caramel within a few days we highly recommend adding corn syrup to maintain the texture.
- 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 Sauce
Learn how to make the perfect caramel topping with this easy to follow step by step instructions.
- Combine evaporated milk, brown sugar, butter, corn syrup, and salt in a medium saucepan over medium heat. (For induction stoves, use medium-low heat.)
- 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.
- 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.
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.
- Philadelphia Cheesecake- we love this as a cheesecake topping.
- Breakfast: Spoon it over pancakes, French toast, or waffles.
- Topping: We love drizzling this over our Churro Chips, and Pizookie.
Top tip
If the caramel looks separated, let it cool for 5-10 minutes, then blend for 10-20 seconds until smooth. This step ensures a smooth texture.
Recipe
Homemade Caramel Topping
Ingredients
- 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
Nutrition
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.
Can you Freeze Homemade Caramel Sauce?
Pour the caramel into a freezer-safe container and freeze for up to 6 months. The key is to make sure you're using a freezer container to prevent any freezer burn. Thaw in the fridge overnight before reheating.
Asia says
What is a cube of butter? A stick/ half cup?
Andrea says
Yes, 1 cube of butter is equal to 1/2 cup butter.
Sue Winegardner says
This is soooooooo good.