This post may contain affiliate links. Please see our disclosure policy.
This Easy Caramel Sauce with Sweetened Condensed Milk is foolproof! It only uses four ingredients and takes 10 minutes without a candy thermometer. It’s the perfect topping for many desserts, coffee drinks, or for dipping apples!
Looking for more delicious dips? Try my Chocolate Ganache or Easy Fruit Dip!
Pin this now to find it later
Pin ItEasy 4-Ingredient Caramel Sauce (No Thermometer Needed!)
So Easy: Just four simple ingredients and no candy thermometer needed. You can whip it up anytime a caramel craving hits!
Instant Dessert Magic: Drizzle it over ice cream, pound cake, moist chocolate cake—you name it. It turns anything into a decadent treat.
Perfect for Entertaining: Pour it into a cute jar and add it to a fruit board or dessert platter. It’s simple, charming, and always impresses guests!
Easy Caramel Sauce Ingredient Notes
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 the Easiest, Dreamiest Caramel Sauce
- Melt the butter and brown sugar in a medium saucepan over low heat—slow and steady is key here. Never let it boil, or the mixture could curdle.
- Stir in the sweetened condensed milk and corn syrup, continuing to keep the heat low.
- Whisk gently and continuously as the sauce thickens. Be sure to scrape the sides of the pan so everything melts smoothly and evenly.
- Watch the texture carefully—you’ll see it turn glossy and rich as the sugar fully dissolves.
- Remove from heat once it’s thick and silky, then let it cool for a few minutes.
- Transfer to a jar and refrigerate. It will continue to thicken as it chills—perfect for drizzling, dipping, or sneaking by the spoonful.
Recipe Tips
Don’t Boil: Cook on low heat and stir often to keep the sauce smooth and creamy.
Use Salted Butter: Or sprinkle a little sea salt on top for a simple salted caramel version.
Coffee Twist: Add 1 teaspoon of instant espresso powder for a rich coffee caramel flavor.
Chocolate Caramel: Stir in 1/4 cup chocolate chips while the sauce is warm for a decadent chocolate caramel sauce.
Make it Ahead: Store in the fridge for up to 3 weeks or freeze for up to 3 months.
Frequently Asked Questions
Let the sauce cool longer or refrigerate it for a thicker texture. Warm it slightly or add a splash of milk to thin it out.
Light brown sugar will create a lighter, milder caramel flavor, which works well for a more subtle caramel taste.
However, I prefer using dark brown sugar because it gives the sauce a deeper, richer flavor and darker color.
If your caramel sauce starts to curdle, you can often save it by stirring in an extra tablespoon of butter or sweetened condensed milk, which can help smooth out the texture. Be sure to keep the heat low and stir gently.
Use small glass jars for individual servings and tie them with ribbon or twine. Add a custom label with serving suggestions like “Drizzle over ice cream” and include a small spoon for a cute touch.
Pair with treats like apples or hot chocolate mix for a bigger gift to create a thoughtful, cozy gift set. Perfect for any occasion!
Is there a dairy-free version?
You can try it! Use a dairy-free sweetened condensed milk (they make coconut-based versions) and a plant-based butter. The flavor will have a hint of coconut, but it still turns out rich and delicious. Just keep the heat low and watch it closely as it thickens.
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.
My new Entertaining book is here! Order Now!
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.
I have tried other recipes online and this recipe blows all of them out of the water! I do not understand how this does not not have five stars!
Delicious. I used 100% pure cane syrup since I didn’t have corn syrup. Added great flavor and color.
Can this sauce be used when making sticky cinnamon rolls? Does it stay gooey, or will it get hard if baked?
I’ve never tried that, but I know it would be good drizzled over the top. Not sure if baked though.
It gets hard when baked, I learned that the hard way. LOL
I must say, I was skeptical, especially but it came out delicious, i added a tsp of vanilla and subned honey as i had no corn syrup! Perfect!👏👏
This recipe is delicious! Can’t wait to make this recipe again.
This sauce is to die for. It is so easy to make with no special equipment needed. I have swirled it in brownies. I have put it in cookies. I have dipped some and chocolate and I have just stuck a knife in the bowl and eating some of it right from the fridge.
So glad you love it, Julie!! One of our favorites too!
The best ever Carmel recipe ever! Made it for a cake and it came out perfect.
Loved it! This doesn’t crystallize like so many other caramel sauce recipes. I didn’t have corn syrup so I used agave and it worked great! Thank you for a great recipe
Thank you Lori!!
I have tried a few recipes for caramel sauce but this is one of the best and easiest that I have tried. Thank you for sharing a delicious and for keeps recipe!
Truly, there is nothing quite like HOMEMADE caramel sauce. I prefer it salted, and love to pour it over cheesecake. Also would be great in a latte!