Caramel Sauce Recipe | The Prairie Homestead (2024)

33 Comments | Jill Winger | Last Updated: June 13, 2023

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This caramel sauce recipe is almost sinful.

But I’m posting it anyway. Just because I love you guys.

Now keep in mind, I’m a big believer in the importance of reducing sugar. I used to have a fierce sweet tooth, and have since tamed it considerably.

However.

Sometimes you just gotta splurge. Like this—>

And thick-and-gooey-homemade-salted-caramel made with real butter and cream is the perfect time to do said splurging.

Should you make this homemade caramel sauce recipe everyday. Well, no.

But fall is the perfect time to enjoy this decadent sauce–especially if you need a quick treat to take to those fall parties and festivities. And I’m of the opinion that if you combine this caramel sauce with apples, it officially makes it healthier. Right??

Okay, so I’ll stop leading you astray now.

(And just so you know–I’m totally redneck in my pronunciation of “caramel.” I say ‘CAR-mel’, even though all the fancy foodies on TV pronounce it “car-ah-mel”. I can’t help it.)

Easy Caramel Sauce Recipe

3/4 cup sucanat or rapadura *see note below (where to buy)
6 tablespoons butter
1/2 cup heavy cream (half n’half will work too)
1 teaspoon real vanilla extract (how to make your own vanilla)
pinch of sea salt (I use this one)

In a saucepan, melt the butter and sugar over low heat. You’re looking for the sugar to dissolve and the mixture to become smooth.

Pour in the cream and whisk well to incorporate.

Bring to a gentle simmer and continue to stir/cook for 3-4 minutes, or until the caramel sauce is nice and smooth.

Remove from the heat and mix in the vanilla and salt.

Serve warm or cold. It will thicken as it cools. If it becomes too thick, you can gently reheat it before serving. Store in the refrigerator.

Kitchen Notes

I have made this both with sucanat (aka rapadura– a coarse, dark, unrefined cane sugar) and a lighter organic evaporated cane sugar. You can see the difference in the color above. Both had excellent flavor, with the sucanat sauce being richer, with more of a molasses-taste. If you don’t have these sugars, regular old brown sugar will work in a pinch.
Want homemade salted caramel sauce instead? Increase the salt (1/2 to 1 teaspoon).
Using half n’ half will result in a slightly thinner, yet still yummy, caramel sauce.
Your caramel sauce should last in the fridge for several weeks– but I doubt it’ll be around that long…
Drizzle this caramel sauce over ice cream, pies, or serve as a fruit dip.
Or swirl it into your coffee.
Or dunk an apple in it for the ultimate caramel apple treat. You’re welcome.

Easy Caramel Sauce Recipe

Ingredients

3/4 cup sucanat or rapadura *see note below (like this)
6 tablespoons butter
1/2 cup heavy cream (half n’ half will work too)
1 teaspoon real vanilla extract (how to make your own vanilla)
pinch of sea salt (I like this one)

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Instructions

In a saucepan, melt the butter and sugar over low heat. You’re looking for the sugar to dissolve and the mixture to become smooth.
Pour in the cream and whisk well to incorporate.
Bring to a gentle simmer and continue to stir/cook for 3-4 minutes, or until the caramel sauce is nice and smooth.
Remove from the heat and mix in the vanilla and salt.
Serve warm or cold. It will thicken as it cools. If it becomes too thick, you can gently reheat it before serving. Store in the refrigerator.

More Tasty Fall Recipes:

Honey Maple Pumpkin Bread
Apple Puff Pancake Recipe
Homemade Chai Tea Concentrate
Rustic Pear Tart
Maple Walnut Blondies with Maple Butter Sauce
Pumpkin Pie Milkshake

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Reader Interactions

33 Comments

Prairie Wife says
October 22, 2014 at 11:33 am
This looks fab…apples and caramel just go together in the fall. But really, is there anything caramel doesn’t taste fab with? PS I am pinning this for my readers 🙂
reply to comment
- Jill Winger says
  October 28, 2014 at 8:18 am
  Yup– EVERYTHING is better with caramel!!
  reply to comment
- PghPammy says
  October 30, 2016 at 4:34 pm
  See Also
  Easy Stir Fry Sauce Recipe - Build Your Bite Homemade Fig Bar Recipe From Scratch - Nitha Kitchen Classic Homemade Nuts and Bolts Recipe San Francisco Style Dutch Crunch Bread Recipe - Better Baker Club
  Jill have you not made Dulce de Leche in your Instant Pot yet? Sooooooooo good!
  reply to comment
  - PghPammy says
    October 30, 2016 at 4:37 pm
    http://www.pressurecookingtoday.com/pressure-cooker-dulce-de-leche/
    reply to comment
Malori says
October 22, 2014 at 11:40 am
Sounds delish!! And I say “car-mel” too – I think it’s weird to say “car-a-mel”! lol
reply to comment
Mary P says
October 23, 2014 at 3:02 am
Your recipe looks amazing, and I love that it uses all “real food” ingredients. I grew up on a small (100 acre) farm just outside of Torrington, WY and I am loving reading your blog. I now live in South Carolina, and to folks here, 100 acres is huge! I live just outside the city limits of a fair sized city, and have 6 backyard hens even though I just have a large lot in a subdivision. I still have family living in various parts of Wyoming, and get back to see them occasionally. I am now retired and will stay here because that is where most of my kids and their families are.
reply to comment
- Jill Winger says
  October 28, 2014 at 8:17 am
  We’re not too far from Torrington– it’s a lovely area!
  reply to comment
lesley says
October 23, 2014 at 12:24 pm
I say car-mel when it is caramels or caramel apples, but say car-a-mel when it is caramel sauce or salted caramel…don’t ask me why.
Even easier sauce, put a can of (Eagle Brand), Sweetened Condensed milk submerged completely in water into a crock pot of minimum of 3 hours, usually 5, depending on the heat of the crock pot.
remove from water, open, voila, caramel sauce. (dolce de leche)
reply to comment
- Jill Winger says
  October 28, 2014 at 8:17 am
  Cool! I’ve never tried that!
  reply to comment
- Debbie says
  November 2, 2016 at 11:07 am
  Are you kidding?! I did this years ago and when I opened it up, it sprayed boiling milk on my face. Make sure it cools off first. Even then….the pressure builds up in the can when it’s heated!
  reply to comment
  - Chris says
    February 16, 2017 at 10:34 am
    Double the caution to cool! My kids loved fall growing up because we’d do this in the crockpot and dip apples after school the next day. Teachers always looked forward to their ‘gifts’ as well lol. Usually coincided with the annual school trip to the apple farm!
    reply to comment
LS says
October 23, 2014 at 8:30 pm
I don’t usually do this, but the recipe I found a couple of years ago makes me cry it is so good and is so easy. Please try…MMM will audible pass your lips as the spoon enters your mouth.
http://straightfromthefarm.wordpress.com/2007/12/19/dulce-de-leche/
reply to comment
- Jill Winger says
  October 28, 2014 at 8:16 am
  Yummo!
  reply to comment
  See Also
  Biang Biang Noodle recipe authentic
Athene says
October 23, 2014 at 9:26 pm
Sounds delish! Could you can this?
reply to comment
- Jill Winger says
  October 28, 2014 at 8:16 am
  Probably not– dairy products don’t can well unfortunately.
  reply to comment
Ashley @ Crowe About Farm says
October 27, 2014 at 6:38 am
I love me some caramel sauce!! I make an identical recipe except I use coconut sugar. I’ve tried sucanat and of course brown sugar, but coconut sugar is my favorite!! And it doesn’t get too hard in the fridge so it is easy to scoop out. Mmmmm
reply to comment
Lori says
October 27, 2014 at 11:04 am
I assume that coconut cream will work for those of us who can’t have dairy.
reply to comment
- Jill Winger says
  October 28, 2014 at 8:14 am
  Yes– coconut oil should work as a replacement. coconut cream is a bit different though.
  reply to comment
Nick Deck says
October 27, 2014 at 9:57 pm
Whoa, this looks fantastic! Great post and great site all around! All my clients think I don’t splurge and have sweets but I think I’ll make some of this and show them that I let loose too!
reply to comment
Delia Trenholm says
October 29, 2014 at 10:27 pm
OK so this caramel is the best thing to ever happen in my whole life ….well ok not the best …..giving my life to the Lord ,my husband and kids are thee best but after that its the best !!!!! I have been using it on everything …..I just mixed it up with some fresh popcorn …oh so yummy and this afternoon we had caramel macchiato
reply to comment
- Jill Winger says
  November 2, 2014 at 6:39 pm
  Oooooooh…. popcorn……… YUM!
  reply to comment
Janet Lovell says
August 25, 2016 at 12:04 pm
Could this also work using coconut sugar instead of sucanat?
reply to comment
- Jill Winger says
  September 3, 2016 at 11:26 am
  Sure!
  reply to comment
Elizabeth says
November 2, 2016 at 2:01 pm
I love this recipe! I use unrefined cane sugar and half ‘n’ half. It is the perfect balance of sweet and creamy for coffee. It is now a weekend favorite to add to our special weekend coffee.
reply to comment
Jeannette says
November 30, 2016 at 8:16 pm
Thank you for this recipe! Besides this, you have great ideas! I grew up on a farm, but don’t know a lot, as we always had hired hands. I also say ‘car Mel’ To tell you something funny, one of my cousin’s grandson is Cameron and I never know how to pronounce his name, so I just call him ‘honey’!!!!!!
Anyway, my question is: Can I use full fat canned coconut milk instead of the cream? If you say yes, would it be the cream part or the milk part?
Thank you!
reply to comment
- Jill Winger says
  December 5, 2016 at 9:01 pm
  Hey Jeannette,
  That just might work! I can’t guarantee the results, but I would definitely give it a try. I would use the coconut milk to replace BOTH the milk and cream. Let me know how it goes.
  reply to comment
Jenny says
August 30, 2017 at 7:34 am
Do you think one could use honey as the sugar?
reply to comment
Sandy Ressler says
August 30, 2017 at 4:58 pm
Maple syrup works well too, in place of the sugar! And since we make it on our farm, it’s my “go-too” for sweetener.
reply to comment
Apalachian Stephen says
August 11, 2018 at 3:55 pm
What, dear Montana princess, do you call the eggs and potatoes recipe featured as the first photo in this here free book of yorn, and what spices y’all use please.
reply to comment
Krystal Wight Armstrong says
September 29, 2019 at 11:54 pm
I’m wanting to have a little, all natural, make-your-own candy apple bar at a birthday party, would this work in that way? Like if it was left out at room temperature would it be thick enough to stick to apples without running off, but gooey enough to have topppings stick to it?
Thanks so much! : )
reply to comment
- Kayla- Prairie Homestead Assistant says
  September 30, 2019 at 6:52 am
  Hi Krystal! I would think this would work for that, but I don’t have personal experience with using this for a candy apple bar 😉 But please check back and let us know how it works if you use this recipe!
  reply to comment
Diane says
October 31, 2019 at 10:10 am
I have never heard of sucanat. So I googled it. So if I understand it right this has or keeps more molasses than regular brown sugar? Thank you for the post.
reply to comment

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Caramel Sauce Recipe | The Prairie Homestead (2024)

FAQs

What is the trick to making caramel? ›

It also helps to spread your sugar in the pot in an even layer; leaving it in a big mound can make some sugar burn before the rest has liquefied. Dry caramel is quicker to make than wet caramel, but it's also trickier: Without additional liquid, the sugar can caramelize very quickly, burning before you realize it.

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Why is my homemade caramel sauce not thickening? ›

Add more sugar to the sauce.

Most caramel sauces are made by caramelizing sugar and adding milk and a little salt. If you increase the amount of sugar in the recipe you'll end up with a thicker caramel. Try increasing the sugar by about 1/3.

Learn More ›

What is the shelf life of homemade caramel sauce? ›

Storing a tub of sauce in the kitchen is a great idea for when you want to zhuzh up a sweet treat, but questions about how long it lasts (especially if it's homemade) can arise. You can store homemade caramel sauce for up to ten days if it's kept in the fridge.

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What not to do when making caramel? ›

12 Mistakes To Avoid When Making Caramel

Not assembling your ingredients. Juanmonino/Getty Images. ...
Choosing the wrong pan. Milanchikov Sergey/Shutterstock. ...
Using the wrong sugar. ...
Getting the temperature wrong. ...
Stirring the sugar too much. ...
Forgetting about safety. ...
Not heating your liquid. ...
Stopping before the sugar browns.

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Jan 29, 2024

Why shouldn't you stir sugar when making caramel? ›

It makes sense to stir your pot, but you have to resist the urge. The reason that caramel turns back into sugar crystals and becomes grainy is because too much moisture has been lost in the cooking process. When sugar is dissolved in water it loses its structure and becomes the liquid that develops into caramel.

What to do if caramel doesn't set? ›

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test. Details on how to use this method can be found here.

Read On ›

How do you make caramel sauce more liquid? ›

Caramel is a deliciously sweet sauce that can turn up the volume on any dessert it's added to. But if you're hoping to drizzle caramel over vanilla ice cream or getting ready to dip apples for a fall celebration, you need a sauce that's not too thick. To thin caramel, just add some cream or water over heat.

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Why do you put vinegar in caramel? ›

To make a perfect easy caramel every-time, simply add one or two drops of vinegar and just enough water to wet the sugar. The idea is to lower the PH. you can also use a small pinch of citric acid or cream of tartar if you have.

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Why is lemon juice added to caramel? ›

The acidic nature of lemon juice prevents the formation of sugar crystals. Just a small squeeze of lemon juice added to the sugar as it melts can make a big difference in the outcome of your caramel.

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Why do you put butter in caramel? ›

When milk or butter is added before heating the sugar, the milk sugars themselves can caramelize, producing a slightly different flavor and texture. Adding milk or butter helps achieve a chewy caramel texture, as opposed to hard candy.

Get More Info ›

Can I freeze homemade caramel sauce? ›

Yes, you can freeze the caramel sauce! Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before using, then reheat in the microwave or on the stovetop on low heat until it reaches drizzling or dipping consistency.

Tell Me More ›

Can I leave homemade caramel sauce out overnight? ›

Homemade Caramel Sauce can be kept at room temperature for 3 days or for a longer shelf life, in the refrigerator for up to three weeks or frozen for up to three months (see below).

View Details ›

Can I use evaporated milk instead of condensed milk for caramel? ›

We're after smooth and creamy caramels! Evaporated Milk: this is what makes a soft caramel candy instead of a hard one. Make sure you use evaporated milk and not sweetened condensed milk for this recipe. Kosher Salt: this gets incorporated into the mixture and balances out the sweetness.

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How to stop caramel from crystallizing? ›

Adding a little lemon juice or corn syrup also helps prevent crystalli... caramel recipe | TikTok.

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Do you add milk when melting caramel? ›

The key to getting it right is to use soft caramels as opposed to hard. You must also add some sort of liquid, such as milk or cream, to prevent the caramels from drying out. Knowing these tricks will help you to melt caramels with ease.

When making caramel, should it boil? ›

Stir the water and sugar together in a large heavy-bottomed, light-colored pan. Set the pan over medium high heat. Stir occasionally, allowing the sugar to dissolve. Once the sugar granules have dissolved completely, quite stirring the mixture and allow it the sugar to come to a boil.

Find Out More ›

Why is my caramel not hardening? ›

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test.

Get More Info Here ›

Caramel Sauce Recipe | The Prairie Homestead (2024)

This caramel sauce recipe is almost sinful.

Easy Caramel Sauce Recipe

Kitchen Notes

Easy Caramel Sauce Recipe

Ingredients

Instructions

More Tasty Fall Recipes:

Learn to Cook Like a Farmer!

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Reader Interactions

33 Comments

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FAQs

What is the trick to making caramel? ›

Can I freeze homemade caramel sauce? ›

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