This rich, buttery caramel sauce is made from scratch with pantry staples and no need for special skills—perfect for drizzling, dipping, or devouring by the spoonful.

Why You’ll Love This Recipe

Ultra-creamy texture: Thanks to butter, condensed milk, and two types of sugar
Simple ingredients: All basic pantry staples—no heavy cream required
Versatile use: Perfect over ice cream, cakes, fruits, or as a dip
Make-ahead friendly: Stores beautifully in the fridge or freezer

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup butter
1 cup sugar
1 cup light brown sugar
1 cup Karo syrup (light corn syrup)
1 (14-ounce) can sweetened condensed milk
1 teaspoon salt

Directions

Combine ingredients
In a heavy-bottomed saucepan over medium heat, add butter, sugar, brown sugar, corn syrup, sweetened condensed milk, and salt.
Cook and stir
Stir constantly with a flat-bottomed wooden spoon or rubber spatula, scraping the bottom of the pan to prevent sticking, until butter is melted and sugars are dissolved.
Boil to temp
Increase heat to high and continue stirring until the caramel reaches 220°F on a candy thermometer. This ensures the sauce is thick and rich.
Cool
Once it reaches 220°F, remove from heat immediately to stop the cooking. Let cool for at least 20 minutes before using.
Serve or store
Pour into jars or serving containers. Serve over desserts or store as needed.

Servings and Timing

Yields: About 2½ to 3 cups of caramel sauce
Prep time: 5 minutes
Cook time: 15–20 minutes
Cool time: 20 minutes
Total time: ~40–45 minutes

Variations

Salted caramel: Increase salt to 1½ teaspoons or add flaky sea salt on top
Vanilla caramel: Stir in 1 teaspoon of vanilla extract after removing from heat
Bourbon caramel: Add 1 tablespoon of bourbon for a deeper flavor profile
Spiced caramel: Add a pinch of cinnamon or nutmeg for a warm twist

Storage/Reheating

Refrigerate: Store in an airtight jar or container in the fridge for up to 1 month
Freeze: Freeze in a container or freezer bag for up to 3 months. Thaw overnight in the refrigerator
Reheat: Gently reheat in a saucepan over medium heat with 1–2 tablespoons of heavy cream, stirring until smooth and warmed through

FAQs

1. Can I use dark corn syrup instead of light?

Yes, but it will give the caramel a deeper molasses flavor and darker color.

2. Do I need a candy thermometer?

Highly recommended to ensure accuracy—220°F is the ideal consistency for pourable caramel.

3. Why is my caramel grainy?

Graininess often occurs if sugar crystallizes—stir constantly and avoid splashing sugar up the sides of the pot.

4. Can I make this dairy-free?

This version relies heavily on dairy; for a dairy-free version, use coconut condensed milk and vegan butter alternatives.

5. Is it safe to double the recipe?

Yes, but use a larger pot and monitor the temperature carefully—it may take longer to reach 220°F.

6. How do I make a thicker sauce?

Cook slightly longer to 225°F for a thicker caramel—great for dipping apples.

7. Can I add flavorings like vanilla or almond extract?

Yes—add ½ to 1 teaspoon after removing the sauce from heat to enhance the flavor.

8. Can I make this ahead for gifting?

Absolutely—this sauce stores well in jars and makes an excellent edible gift.

9. How do I know when it’s done without a thermometer?

Look for the sauce to bubble evenly and coat the back of a spoon with a thick consistency.

10. What’s the best way to serve it?

Drizzle over ice cream, cheesecake, pancakes, waffles, or stir into coffee for a sweet treat.

Conclusion

This Homemade Caramel Sauce is luscious, easy to prepare, and incredibly versatile. With just a few pantry staples and a candy thermometer, you’ll create a silky-smooth sauce that elevates any dessert. Store it, freeze it, or gift it—this recipe is a keeper for every sweet occasion.