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This easy caramel sauce is rich, buttery, silky smooth, and incredibly simple to make. It comes together in just 10 minutes with four ingredients and no candy thermometer, making it perfect for beginners!
This version uses sweetened condensed milk to create a foolproof caramel sauce that stays creamy and smooth every time.
If you love simple dessert toppings, you should also try my chocolate ganache and easy fruit dip.
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“This is definitely the one. So smooth and creamy. Just what caramel for apples should taste like. Thank you so much for this recipe.” — Marjorie
Why This Is the Best Foolproof Caramel Sauce
I’ve tested dozens of caramel methods while developing recipes for Sugar & Charm. This specific version is my most reliable dessert topping for bakers of any skill level because:
- Stays Smooth: Sweetened condensed milk prevents the sauce from becoming grainy or “breaking.”
- No candy thermometer required: No more stressing over exact temperatures.
- No boiling sugar: Avoid the tricky timing of traditional methods.
- Pantry Staples: Made with just four simple ingredients.
What Makes Caramel Sauce Easy?
Traditional caramel requires cooking sugar to an exact temperature. This recipe is easier because sweetened condensed milk stabilizes the sauce, helping prevent burning, crystallizing, or curdling.
Caramel Sauce Ingredients
Butter: Gives it a buttery, creamy flavor. Use pure butter for this recipe. You can use salted or unsalted butter. If you use unsalted, add a pinch of salt to the recipe while it’s heating.
Dark Brown Sugar: Creates a sweet flavor and a deep amber color, giving the caramel a sweet taste.
Sweetened Condensed Milk: The base of the sauce. It has a thick texture and is used in pies and desserts.
Corn Syrup: Helps give it a smooth texture and thickens it. You can try an alternative to this if you prefer.
How to Make Easy Caramel Sauce
- Melt: In a medium saucepan over low heat, combine butter and dark brown sugar. Whisk until the sugar begins to dissolve into the butter.
- Combine: Stir in the sweetened condensed milk and corn syrup. Keep the heat low—never let the mixture reach a rapid boil, or the dairy may curdle.
- Thicken: Whisk gently and continuously for about 5–10 minutes. Use your whisk to scrape the sides of the pan to ensure even melting.
- Gloss Check: Watch for the sauce to turn glossy. It’s ready when it coats the back of a spoon and drips off in a slow, heavy “ribbon.”
- Cool & Store: Remove from heat. Transfer to a glass jar and let it cool. It will continue to thicken as it reaches room temperature.
Expert Tips for Foolproof Caramel
Don’t Boil: Cook over low heat and stir often to keep the sauce smooth and creamy. High heat can cause the sugar and dairy to separate or curdle.
Use Salted Butter: Salt enhances the caramel flavor and balances sweetness. You can also sprinkle flaky sea salt on top for an easy salted caramel version.
Coffee Twist: Add 1 teaspoon of instant espresso powder to deepen the caramel flavor. Coffee enhances the richness without making the sauce taste like coffee.
Chocolate Caramel: Stir in ¼ cup chocolate chips while the sauce is warm. The heat melts the chocolate and creates a smooth chocolate caramel sauce.
Make It Ahead: Store in the refrigerator for up to 3 weeks or freeze for up to 3 months. Caramel naturally thickens as it cools and reheats beautifully.
Ways to Use Homemade Caramel Sauce
This versatile sauce is the ultimate topping for:
- The Best Caramel for Apples: It’s thick enough to cling to fruit slices or drizzle over my caramel apple bars!
- Ice Cream Sundaes: Drizzle over vanilla bean or butter pecan ice cream.
- Coffee Drinks: Stir into your morning brew for a DIY Caramel Macchiato.
- Dessert Boards: The perfect center-piece for a fruit or dessert charcuterie board.
FAQs
To thicken caramel sauce, let it cool longer or refrigerate it. Caramel naturally thickens as it cools. To thin it out, gently warm the sauce and stir in a splash of milk or cream until it reaches your desired consistency. I love using it slightly warm when drizzling over my moist chocolate cake or spooning over homemade brownies.
Light brown sugar creates a softer, milder caramel flavor. Dark brown sugar creates a deeper, richer flavor and darker color, which is why I prefer it for this recipe. The deeper caramel flavor pairs beautifully with desserts like my classic cheesecake.
If your caramel sauce begins to curdle, keep the heat low and gently stir in an extra tablespoon of butter or sweetened condensed milk. This usually helps smooth the texture and bring the sauce back together. Even if it thickens slightly, it still works perfectly as a dipping sauce for apples or served alongside a dessert charcuterie board.
Sweetened condensed milk helps stabilize the caramel sauce, making it much easier to prepare than traditional caramel. It helps prevent burning, crystallizing, or separating while creating a smooth, creamy texture.
Yes, you can omit the corn syrup. However, the syrup helps create that professional “gloss” and prevents the sugar from crystallizing. Without it, stir extra gently!
Yes, you can make a dairy-free caramel sauce by using dairy-free sweetened condensed milk (coconut-based versions work well) and plant-based butter. The sauce may have a slight coconut flavor but still turns out rich and delicious.
You’ll know the caramel sauce is ready when it becomes thick, glossy, and smooth. It should coat the back of a spoon and slowly drip off in a ribbon. The sauce will continue to thicken as it cools, so remove it from the heat once it reaches a silky, pourable consistency.
Caramel sauce usually thickens in about 5–10 minutes while cooking over low heat. It will continue to thicken as it cools, which can take another 15–30 minutes at room temperature or about 1–2 hours in the refrigerator. If the sauce looks slightly thinner than you want while warm, that’s normal.
Recipes with caramel Sauce
If you make this easy caramel sauce, I’d love to hear what you think! Leave a comment and a review below—it means so much and helps others find the recipe too.
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Easy Caramel Sauce
Ingredients
- 1/2 cup salted butter
- 1 cup brown sugar
- 1 can sweetened condensed milk, 14 ounces
- 1/2 cup corn syrup
Instructions
- In a medium saucepan over low heat, melt the butter and brown sugar—slow and steady! Don’t let it boil.
- Stir in the sweetened condensed milk and corn syrup.
- Whisk gently and constantly as it thickens, scraping down the sides. It should turn glossy and smooth.
- Once thick and rich, remove from heat and let it cool slightly.
- Pour into a jar and refrigerate to thicken further. It’ll be perfect for drizzling once chilled!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is definitely the one. So smooth & creamy. Just what carmel for apples should taste like. Thank you so much for this recipe.
This is the 2nd time making the caramel sauce. It is amazing and so easy to make. Especially no thermometers. I like the caramel a bit thick so I cook it a bit longer. Thanks for a great recipe!
Can additional salt be added to make salted caramel sauce? Have you done this? If so, how much salt?
I have not done this!
Will the Carmel go bad if you just leave it on the counter?
I store it in the fridge
I make this all the time and it’s so easy! I use it to drizzle on desserts and to you dip fruit!
About 45 minutes ago I was cleaning out my pantry and found a can of about-to-expire condensed milk. Now, thanks to your awesome recipe, I have 2 squeeze bottles of crazy good caramel (one plain, one chocolate) chilling in the fridge! Surprisingly, clean-up was a breeze, too. Waiting for it to cool before I smother my ice cream in it is going to be the hardest part! Thank you, Eden- this recipe is definitely going into the rotation!
I made this with half the butter (it seemed like alot). It took awhile to slow cook it (30min). But turned out nice, no grainy gritty stuff. Easy recipe.
Made this to replace the expensive caramel sauce I use in my coffee. I used dark brown sugar and low-fat sweetened condensed milk (all I had), and I added a teaspoon of Watkins caramel flavor and a tiny pinch of sea salt at the end. It is excellent! No graininess, and the perfect consistency for my coffee.
I made this a couple weeks ago and it wasn’t changing colors or thickening so i boiled it a bit and of course got to the consistency of a soft chew. So I’m making again now and it’s so light in color. How long will it take to get the normal caramel color? You say simmer in your instructions so can i let it bubble a tad? I just the tiny bubbles when I’m over low but under medium. Tastes amazing regardless!!