If you love caramel, you have to try my Homemade Caramels, Caramel Apples, Caramel Popcorn, Chocolate Covered Pretzels, or Chocolate Covered Marshmallows!
How to make Caramel Sauce:
Combine: Grease the sides of a saucepan, then add butter, brown sugar, water, and salt, and cook over medium-low, stirring constantly until butter is melted. Bring mixture to a boil then simmer on low for 5-8 minutes, stirring constantly. It should be golden brown and thickened (it will continue to thicken as it cools). Remove from heat and stir in vanilla and evaporated milk. Add additional evaporated milk if you want a thinner consistency. Serve easy caramel sauce over ice cream, apple bundt cake, chocolate chip skillet cookie, or drizzle over pumpkin eggnog or hot cocoa.
Storage and Freezing Instructions:
To Store: Refrigerate leftover caramel sauce for up to 2 weeks. Rewarm in the microwave for a few seconds. To Freeze: Store in a freezer-safe container and freeze for up to 3 months. Thaw completely in the refrigerator before using.
Serve Caramel Sauce With:
Caramel Apple Dip Pumpkin Cheesecake Baked Peaches Better Than Sex Cake Ice Cream Cake Bread Pudding Hot Cocoa
I originally shared this recipe September 2015. Updated May 2020 and October 2024.
Original recipe adapted from Food.com This post contains affiliate links.
