Want to take an ordinary dessert into a whole new realm of flavor and texture? Drizzle a spoonful of rich and creamy caramel sauce over the top and get ready to swoon. This sweet, silky caramel sauce recipe can be used in all types of desserts — spoon it over ice cream or use it as a dipping sauce for fruit. Any way you pour it, this easy, 3-ingredient caramel sauce is sure to be a hit.
How to Make Caramel Sauce
It's hard to beat warm, homemade caramel sauce on top of your favorite treat. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe;
Combine brown sugar, butter, and milk in a saucepan and bring ingredients to a boil. Remove thickened mixture from heat before adding (optional) vanilla extract. Let the caramel cool slightly before using. The result is an impossibly rich sauce that is guaranteed to satisfy your sweet tooth.
What to Eat With Caramel Sauce
Nearly every dessert imaginable tastes better when paired with the lavish sweetness of homemade caramel. Try caramel sauce with popcorn, a spiced apple crisp, or coffee-based ice cream for a mouthwatering final course.
Caramel Sauce Variations
Salted Caramel: A little coarse kosher salt is added for a more nuanced sauce. Taste, and add more salt if desired.
Vanilla Caramel Sauce: This caramel sauce is made with brown sugar, butter, and milk, with a touch of vanilla extract to enhance the flavor
Coffee Caramel Sauce: Stir 1 teaspoon of instant espresso powder into the cream and mix until dissolved. Proceed with your basic caramel recipe and add the espresso cream to make the sauce.
How to Store Caramel Sauce
Homemade caramel sauce can be stored in the refrigerator for up to 3 weeks. Expect hardening as the sauce chills — just microwave in 15-30 seconds to reheat and enjoy.
Allrecipes Community Tips and Praise
"The recipe worked great!" raves Callie. I used evaporated milk and cooked it for around 10 mins. The longer you let it cook the thicker it gets."
Very easy to make with ingredients that I had on hand," shares Tara. "This made a really rich caramel sauce that we used as an ice cream topping. We will definitely be making this again!"
"Made this to be the swirl in a cheesecake and it was just the right consistency for the job," says canukgirl.
Editorial contributions by Vanessa Greaves and Rai Mincey
