Easy Creamy Caramel Sauce
This Caramel Sauce Recipe is rich, creamy, buttery, sweet and 1,000X better than any store bought caramel sauce! This easy Caramel Sauce recipe is FOOL PROOF, ready in 5 MINUTES and lick-the-spoon delicious!
2.5 cups
Cook Time
2.5 cups
Cook Time
top view of a spoon dipping into easy caramel sauce in a jar
  • 3/4cup unsalted butter
  • 1 1/2cups light brown sugar, packed
  • 2tablespoons water
  • 1/4teaspoon salt
  • 1/2 cup evaporated milkplus more as needed depending on desired consistency
  • 1tablespoon vanilla extract
  1. Add butter, brown sugar, water, and salt to medium saucepan and heat over medium-low heat, stirring until butter melts.
  2. Bring to a boil then reduce to a vigorous simmer, whisking constantly until thickened, approximately 5-7 minutes. Keep in mind, the caramel sauce will thickens more as it cools. (If the caramel sauce still looks thin after you remove it from the heat, then return to a simmer.)
  3. Remove from heat and stir in 1/2 cup evaporated milk (it will bubble a lot) and vanilla. Add additional evaporated milk to reach desired consistency.
Recipe Notes
  • Consistency:  the type of pan, size of pan, and level of simmer all affect the caramel consistency, consequently, the end result will not be the same for everyone.  To that end, I suggest  starting with 1/2 cup evaporated milk and if you would still like thinner caramel, then you can stir in additional evaporated milk.  
  • Storage:  Store Caramel Sauce in the refrigerator in an airtight container for up to three weeks.  Caramel is safe at room temperature on cakes, brownies or gifts for up to three days. 
  • Freeze:  You can also freeze the sauce for up to 3 months. Just make sure to use an airtight container that’s NOT glass because the milk expands when frozen and can rupture the glass. Defrost the sauce overnight in the fridge and warm gently before using.
  • Reheat:  This caramel reheats beautifully in the microwave or stovetop.