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- #27030
This is a quick and easy caramel sauce that has rich flavor and a velvety smooth texture. Easy to whip up as needed, or keep a batch on hand in the refrigerator for a dessert emergency.
serves/makes:
ready in:
under 30 minutes
35 reviews
3 comments
ingredients
2 cups brown sugar
1 can (14 ounce size) sweetened condensed milk
1/2 cup butter, cut in slices
1 teaspoon vanilla extract
1/2 cup milk, more as needed
directions
Combine the sugar and sweetened condensed milk in a large saucepan over medium-low heat.
Stir constantly until the sugar dissolves then remove from the heat. Add the butter and vanilla to the sugar mixture and beat well until the butter melts. Slowly stir in the milk and continue stirring until fully incorporated.
Store in a covered container in the refrigerator for up to one month.
recipe tips
For a deeper flavor, you can slightly cook the brown sugar alone first until it melts and becomes slightly darker before adding the condensed milk.
Stirring constantly is key to preventing the sugar from burning and creating a smooth sauce.
If you prefer a salted caramel flavor, add a pinch of sea salt to the sauce.
Use real butter instead of margarine or any butter blend.
Be cautious while cooking as the mixture can get very hot and may splatter.
This caramel sauce can be a great gift idea. Pour it into a nice jar, add a label, tie a ribbon around it, and you have a homemade treat to share.
Experiment with flavors by adding a dash of cinnamon, nutmeg, or even a bit of bourbon for an adult twist.
common recipe questions
Can I use a different type of sugar instead of brown sugar?
While brown sugar gives a deep, rich flavor due to its molasses content, you can use white sugar for a lighter caramel flavor. The texture and color will be slightly different.
Is it possible to make this sauce dairy-free?
Yes, you can use dairy-free alternatives like coconut milk and vegan butter or margarine. The texture and flavor might be slightly different but still delicious.
How can I adjust the thickness of the caramel sauce?
The consistency of the caramel sauce can be adjusted by varying the amount of milk. Add more milk for a thinner sauce, or reduce the milk for a thicker sauce.
What should I do if my caramel sauce becomes too thick after refrigeration?
Gently reheat the caramel sauce in a saucepan over low heat, adding a little milk or cream until you reach the desired consistency.
Can I double this recipe?
Yes, you can easily double the ingredients to make a larger batch. Just make sure to use a larger saucepan to accommodate the extra ingredients.
How do I store this caramel sauce and how long will it last?
Store the caramel sauce in an airtight container in the refrigerator. It should last up to one month.
Can this caramel sauce be used in baking or just as a topping?
This caramel sauce is versatile and can be used both as a topping for desserts like ice cream and as an ingredient in baking, like for caramel-filled cupcakes or drizzled over cakes.
What type of brown sugar do I use? Light or dark?
You can use either. Light brown sugar will create a slightly lighter flavored caramel sauce than using dark brown sugar.
nutrition data
45 calories, 2 grams fat, 7 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
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LunaBinx REVIEW:
July 20, 2021Took much longer than expected to boil at med low heat, as directed. Not sure it tastes like caramel, it is very nutty, but absolutely delicious!I may use dark brown sugar next time to see if it tastes more like caramel.
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brittychel REVIEW:
December 18, 2020Donât get discouraged if you think youâve somehow ruined this (simple) recipe after youâve been stirring the mixture for 30 minutes and have reread the instructions 40 times, and you just canât get the sugar to dissolve. This was my first attempt at homemade caramel, and the cheap brown sugar I used was being wildly difficult, and refusing to dissolve. I felt defeated, and thought that my mixture was ruined - unsalvageable...but the butter and milk brought it to life. DE-FRIKKIN-LICIOUS!! (Fire) **C*ntyCarmlz
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Luz REVIEW:
October 2, 2020Mine is runny a bit, after cooking. Maybe it wil thicken once it cools
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wear a mask REVIEW:
July 31, 2020the taste was a 5/5. it was sweet and had a very good texture. however, the recipe was not that easy to follow. they left out a ton of key steps and i had to figure out on my own on how to finish it. for instance, the recipe didnât say to put the caramel back on the heat after adding butter, etc. but overall the actual caramel was amazing
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CDKitchen Staff Reply:
Nothing was omitted, you don't return it to the heat after adding the butter.
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Will S REVIEW:
July 24, 2020Very yummy.I used almond milk instead of regular milk. The taste is off slightly but fixed it with some kosher salt.I would use maybe 1/4 cup more of brown sugar but all in al itâs simple and quick!
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Rosiebakes REVIEW:
May 11, 2020Love the recipe used it to spoon over warm homemade pound cake.
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Guest Foodie REVIEW:
May 11, 2020This is good. A wee gritty, but i love it
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CDKitchen Staff Reply:
It shouldn't be gritty unless the sugar wasn't fully dissolved.
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Brittany Judd REVIEW:
April 2, 2020This is a very good caramel sauce recipe. I make it and store it in a glass canning jar in my fridge. I put a couple teaspoons in my coffee in the morning. It's so good!!
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AnnaRN REVIEW:
February 16, 2020I followed this recipe but used condensed coconut milk. Actually half coconut half regular condensed. Without the milk at the end and mixed with roasted pecan pieces covered in chocolate , this made an exceptional turtle. With a bit of coconut milk made a perfect drizzle for a coconut cheese cake. So happy I came about this recipe by searching.
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Anthony REVIEW:
January 23, 2020Made this and used it to pour over a simple yellow cake, also refrigeratored the rest for further uses.
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el REVIEW:
November 22, 2019mmmmmmmmmmmmmmmmmm so good
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Guest Foodie REVIEW:
October 8, 2018I have used this recipe for years however, melt the sugar and butter first, then adds sweetened condensed milk I cook about 5 min and it always turns out smooth, no crunchy sugar left.
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Tracey REVIEW:
September 30, 2018Delicious and easy recipe - halved the recipe as it looked like there would be too much and it was perfect for four ample servings over banana upside down pudding. Would recommend and make this again.
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Popstar REVIEW:
July 23, 2017It was a good recipe but made way too much if I did it again I would half the recipe.
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Penny08 REVIEW:
July 28, 2016VERY good! Makes a lot though.
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Nat Wad REVIEW:
June 20, 2016Perfect tasty sauce, really easy & quick to make.Having mine over ice cream but would love to use this for a cheesecake too!
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JJ REVIEW:
May 14, 2016Turned out perfectly! Thanks!
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Guest REVIEW:
April 18, 2016Super Delicious, I made half the recipe and drizzled over a cake as decoration, plenty left over for nibbling on! YUM
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Cassieb REVIEW:
July 10, 2014The perfect caramel sauce for ice cream. Let the caramel cool a bit then pour over ice cream (vanilla is my personal favorite).This caramel sauce is also perfect for dipping your favorite fruit in. Slice some apples and serve with this caramel sauce instead of popcorn for your next movie night.
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Diannaxoxx REVIEW:
December 24, 2013It is interesting to me that not all brown sugar is equally dissolvable whether by itself or with butter. (And no matter how small the crystal size!) I used brown sugar that my mother has in her pantry, and it melted with heat alone. Then I tried the recipe with a light brown (small crystal) sugar using identical pan and heat and the sugar did not melt after continuous heat and stirring for 30 min. and even resisted melting completely after butter was added. I also tried melting organic dark brown (small crystal) sugar and after adding butter and constant stirring for 40 min., it still did not melt and I was left with wet, crunchy, unmelted (obviously stubborn) sugar crystals
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g798abn REVIEW:
December 4, 2013Followed the suggestions and it turned out awesome! Makes a lot though so I have leftover. What a shame...
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Guest Foodie REVIEW:
October 30, 2013I did what others did. Started out following the directions but could see it wasn't cooking right. Added the butter and cooked perfectly then. I did not add the extra milk at the end because I wanted a thicker sauce for dipping apples. YUM!
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marquetta REVIEW:
October 17, 2013I melted the brown sugar BY ITSELF in the pan first, then stirred in the sweetened condensed milk. Everything worked fine after that.
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Guest Foodie REVIEW:
July 1, 2013This is a perfect caramel sauce! Absolutely perfect.
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Colormepink2011 REVIEW:
October 1, 2012I absolutely love this recipe! Simple and delicious, that's all that's necessary!
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Jo REVIEW:
July 14, 2012This tastes wonderful. After reading the other reviews, I made it by melting the butter and sugar together for several minutes, then added the condensed milk, cooking and stirring for several minutes while it bubbled along.
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Patricia April 23, 2012
I can tell you that the sugar isn't going to melt with just the brown sugar in the pot.. This method can be down using plain sugar and that indeed will melt. Its how I do caramel all the time and not with brown sugar just with everyday sugar. So if you do this you can do the same thing just with regular sugar, other wise you will have to add a liquid to the brown sugar to make it smooth and melted..
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cupcake REVIEW:
February 14, 2012I would rate this a five, as the sauce was DELICIOUS, but like other commenters, I had some issues with the directions.Tbc, I am NOT a novice baker (I'm trained), and this was NOT my first time making caramel. I wanted an way recipe I could pad pass to a friend, and this looks straight forward. But the direction to stir milk and sugar over heat til sugar melts, is wrong. I kept it medium low, sired constantly, for over 40 minutes, and that sugar wasn't melting. It was cooking, bubbling, but not melting at all.Finally just followed my instinct and added the butter on the heat, mixed thoroughly, and let it cook another 15 minutes. Then I took it off the heat and added the milk (actually I used half milk, half half&half) and stirred it in a bit at a time, returning it to heat. 15-20 minutes later, I had perfectly smooth caramel.So please note, the sugar DOESN'T MELT AWAY until the milk and butter are added!
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rae REVIEW:
August 29, 2011i was searching for a recipe without using cream after screwing up my first batch. this recipe is ok but the instruction's just too vague.
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Guest Foodie REVIEW:
May 24, 2011I also found the sugar hard to dissolve...I left it on a very low heat and added the butter and milk while on the low heat...this solved the prob...tastes good!
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Guest Foodie REVIEW:
February 26, 2011To cook the directions were a little on the vague side so I sort of had to wing it, but I'm hoping it turned out okay.
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Guest Foodie October 19, 2010
I just don't understand when this sugar is suppose to melt and turn smooth? It's been over 20 minutes on low/med heat and it's grainy. I even added a tablespoon or so of water hoping that would help. Now what? I'm still waiting here for this sugar to melt . . .
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Guest Foodie REVIEW:
June 18, 2009This is butterscotch, not caramel, sauce, and it's actually more touchy and difficult than making caramel or butterscotch sauce the ordinary way. It tastes fine, but it's difficult to keep the sugar from recrystallizing, leaving the sauce with a grainy texture.
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Mel REVIEW:
January 20, 2009This was a wonderful easy recipe! I've been looking for a good Caramel sauce for awhile and am quite pleased with this. I used Fat Free condensed milk and 2% milk. It was plenty thick. I used it on plain cheesecake. AWESOME!!!
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Courtney REVIEW:
November 16, 2008Turned out great. Mine was a little runny - probably because I was trying to cut calories and used FF sweetened condensed milk and skim milk. I think this is one where if you're going to do it - you need to just go for it!
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Guest Foodie REVIEW:
October 2, 2008This sauce is wonderful! It is easy to make. All you need to do is keep the heat on low/med and take the time to make sure the sugar is melted. Mine took about 10 min to smooth out. I would recommend this recipe to anyone! We will use it over baked apples and over brownies. Thank you!
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Guest Foodie December 16, 2007
I stirred for several minutes and the brown sugar didn't "melt" - the mixture was still grainy. It started to bubble, but it was still grainy. Then it started to burn, so I took it off the heat and added the butter, but it was grainy. I had to throw it away.Please add some timing or a temperature.
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isnt_this_wild REVIEW:
October 30, 2007so easy, and so goodI added maple flavoring and will use it over top of cinnamon buns I'm planning to make soon.The only thing I would change is next time I will use unsalted butter ... was a bit too salty, and possibly see if I could get away with using just a little less sugar.
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