Easy Caramel Sauce

Does caramel ever really need a lengthy introduction? I mean, it’s CARAMEL…we already know it’s amazing right?! This one however is made with brown sugar instead of white so it’s rich and tastes amazing on pretty much anything….seriously anything! I’m a huge caramel fan and I kid you not, the first time I made this I was just eating it straight out of the jar…with my fingers…like a savage (no shame). It doesn’t even compare to a store-bought sauce. I am all for convenience but Caramel is one of those things that just tastes so much better when you make it at home. You can also store it in the fridge for a couple of weeks. (Not that it’ll last that long!)

You start by adding the sugar, butter and water to the pan. How could anything that starts with those ingredients taste anything but great right?!

Once melted, you boil that for 5 minutes. It’s going to bubble like crazy but it’s totally fine. Just stir it to keep it from burning on the bottom.

After the 5 minutes, take it off of the heat and add in your evaporated milk and vanilla and stir until it stops bubbling and is completely smooth. 

That’s it!

5 from 2 votes

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Easy Caramel Sauce

Ingredients

• 1 stick butter
• 1 cup brown sugar
• 1 tbsp water
• 1/4 tsp salt
• 1/3 - 1/2 cup evaporated milk depending on the consistency you want

Instructions

1. In a saucepan over medium-high heat, add your butter, brown sugar, water, and salt.

2. Bring to a full boil for 5 minutes while stirring occasionally. 

3. in a separate cup, add the vanilla extract to your evaporated milk. That way you can add it all in to the pot at once. 

4. Once your mixture has been boiling for 5 minutes, remove it from the heat and slowly pour in your evaporated milk/vanilla mixture. It's going to bubble up like crazy but just keep stirring until it all comes together. 

5. Make sure you cool it down before serving so it's not piping hot! 

Recipe Notes

I like to start with adding only about 1/3 cup of the evaporated milk at first and then going from there. The sauce will thicken up as the caramel cools down. (in the pictures from this post, I used 1/2 cup of the milk)

You can keep this in the fridge and just warm it up for about 20-30 seconds in the microwave when you're ready to use it. 

MAKES 1.5 CUPS