Description
This Homemade Caramel Sauce recipe is a rich, creamy, and deliciously sweet topping perfect for drizzling over desserts, ice cream, or incorporating into your favorite recipes. Made with simple ingredients including butter, brown sugar, and evaporated milk, this quick and easy stovetop caramel sauce delivers deep caramel flavor with a smooth, velvety texture. The optional corn syrup helps prevent crystallization and adds extra shine to the sauce.
Ingredients
Scale
Caramel Sauce Ingredients
- 3/4 cup unsalted butter
- 1 1/2 cups light brown sugar, packed
- 2 tablespoons water
- 2 tablespoons corn syrup (optional but recommended)
- 1/4 teaspoon salt, or more to taste
- 1/2 cup evaporated milk (plus more as needed depending on desired consistency)
- 1 tablespoon vanilla extract
Instructions
- Combine Ingredients: Add the unsalted butter, light brown sugar, water, corn syrup, and salt to a medium saucepan. Place the pan over medium-low heat and stir the mixture continuously until the butter completely melts and the ingredients are well combined.
- Simmer and Thicken: Increase the heat slightly to bring the mixture to a boil. Then reduce to a vigorous simmer and whisk constantly for about 5-7 minutes. The sauce will thicken and become very frothy. Monitor the heat to avoid burning, adjusting as necessary. If the sauce appears too thin after removing from heat and bubbling subsides, return it briefly to simmer until desired thickness is reached.
- Add Evaporated Milk and Vanilla: Remove the saucepan from heat and carefully stir in 1/2 cup of evaporated milk; expect bubbling upon adding. Then stir in the vanilla extract. If the sauce is too thick for your liking, add more evaporated milk a little at a time until the consistency is just right, keeping in mind it will thicken further as it cools.
Notes
- For a glossy finish and smoother texture, corn syrup is recommended but optional.
- Keep stirring constantly during simmering to prevent burning and ensure even thickening.
- Adjust salt to taste to balance the sweetness of the caramel.
- Store leftover sauce in an airtight container in the refrigerator for up to two weeks. Reheat gently before use.
- Use caution when adding evaporated milk as the hot caramel might bubble vigorously.
