Homemade Caramel Sauce

by Brittany on February 15, 2013

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I consider myself a die-hard chocolate lover.  I’m not too into caramel and will usually skip it.  Having said that, you better believe me when I say this caramel sauce is beyond compare.  There is just something about it… there’s no stopping at one bite, I’ll tell you that.  It has the most unbelievable taste. Creamy, caramel flavor – not too sweet and syrupy like so many caramel sauces out there. And the best part, second to the taste, is how easy it is to make.  I have tried over and over with recipes that have you actually caramelize the sugar first.  Honestly, I usually favor doing things the “right way”, the authentic way. However, when batch after batch would burn before the sugar could caramelize, I realized I didn’t have the right pan – a thick, bottomed pan really is the key. So I rather dejectedly researched other recipes and found this one… oh my goodness.  I will never go through the pain of trying to caramelize sugar again. When I tasted this sauce I about melted into a puddle on the floor, right there! It was that good.  I hope this recipe makes you as happy as it makes me!  And by the way, there are so many ways to use this caramel sauce. Next week I’m posting a White Chocolate Cheesecake with caramel swirl…..delicious!

Homemade Caramel Sauce
submitted by Brittany ~ The Sisters Café

3/4 cup butter
1 1/2 cups firmly packed brown sugar
2 tablespoons water
1/4 teaspoon salt
3/4 cup evaporated milk
1 tablespoon vanilla extract

Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.  Bring to boil for 3 to 5 minutes depending upon thickness desired.  Remove from heat and stir in evaporated milk and vanilla.

recipe source: Food.com

{ 21 comments… read them below or add one }

1 Danielle February 15, 2013 at 11:48 pm

Thank you! I have a recipe for chocolate salted caramel trifle but when I saw the caramel sauce required a candy thermometer I knew I couldn’t do it. I’m hoping that this will be the perfect substitute! Thanks!

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2 Heather of Kitchen Concoctions February 17, 2013 at 9:53 am

I tend to be a chocoholic too, but there is just something about a rich, creamy, sticky caramel sauce!

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3 Jodi February 17, 2013 at 9:21 pm

I absolutely LOVE caramel. I cannot wait to make this! Yummy!!!

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4 Mindy February 18, 2013 at 1:56 pm

Yummy! This looks amazing. Eric is a caramel guy, right? So he is probably crazy about this too!

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5 Jan February 18, 2013 at 7:04 pm

Oh, this sounds yummy! Thanks!

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6 Mindy March 5, 2013 at 3:49 pm

Okay this is my new go to recipe for caramel. It is incredibly easy and super yummy. Thank you!

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7 Memoria March 6, 2013 at 2:32 pm

Whil I enjoy making and have been successful at making caramel the old-fashioned way, I like the idea of using brown sugar instead of white sugar. I will try out this recipe very soon. It looks yummy!

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8 JERILEE March 16, 2013 at 8:09 pm

I JUST READ THIS RECIPE. WITHIN 5
MINUTES WE WERE EATING THIS WITH THE GREEN APPLES FOR OUR DESSERT. SO EASY! THIS IS DEFINITELY A KEEPER!

THANK YOU FOR SHARING.

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9 Yvonne March 19, 2013 at 5:04 pm

Would this sauce work for dipping apples or does it not harden enough?

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10 Brittany March 20, 2013 at 10:17 am

For making caramel apples you mean? No, this caramel is not thick enough. It’s great as a dip for apple slices and such, but I bet it would slowly slip off if you tried dipping a whole apple.

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11 Heather March 25, 2013 at 2:30 pm

Could I use 2% cows milk instead of the evaporated milk?

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12 Heather March 25, 2013 at 2:57 pm

I’m gonna guess that’s a no, lol. I followed the recipe exactly.. cooked it till it was real thick, but when I added in the milk it just turned back to liquid and didn’t thicken back up. So unless I did something else wrong, cows milk does not work for this recipe :(

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13 Britt March 25, 2013 at 9:32 pm

Oh I’m sorry heather- I just saw your comment! Sorry it didn’t work out…good to know that you can’t sub with reg milk tho!

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14 Nate May 8, 2013 at 4:20 pm

You can make caramel with milk. Half and half, whipped cream, table cream or any other dairy. It all depends on why you’re making it.

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15 Christina D March 29, 2013 at 8:49 am

I’m soooo happy I stumbled upon this recipe!! Thank you for sharing it!! I can not wait to make it! One quick question, how long will it keep?? And I am guessing it should be kept in the fridge?? Thanks so much!

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16 Britt March 29, 2013 at 8:27 pm

Yes keep it in the fridge! I’m not sure how it will keep- probably a few weeks? It will get eaten faster than that anyway though! ;)

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17 Jan May 4, 2013 at 8:20 am

I made this for a get-together where I served banana splits and it was a big hit! I had leftovers and served it with French Toast a few days later- another hit with the family! Thanks.

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18 Kayla June 1, 2013 at 5:12 pm

I’m so excited to have found this recipe!! I’m going to use it to drizzle over my mini cheesecakes and it will accompany my homemade chocolate sauce! :-)

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19 Alivia September 2, 2013 at 9:55 am

This recipe smells DELICIOUS. I am going to pour it over my double chocolate espresso pretzel brownies for a Labor Day cookout at my parents later. It is SO easy! I’m hoping it thickens a bit in the fridge though. Thanks!

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20 Julene October 4, 2013 at 9:10 pm

Wow! So yummy! Loved how easy this was too! I had 1/4 cup of leftover evaporated milk so I cut the recipe down to a third and made it in the microwave because I was too lazy to wash the pan I would need to do it on the stove and it still turned out great! (You would need a pretty large bowl to do the whole recipe in the microwave because it bubbles up a lot.)

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21 Kayla October 22, 2013 at 8:09 am

Question: I’m thinking of making this for Christmas gifts for family and can it. How much does this recipe yield? Thanks!

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