It is hard to find store-bought caramel sauce that is free of high fructose corn syrup. If you do find HFCS free caramel sauce, it is very expensive. But I have good news: Caramel Sauce is really easy to make at home. I was going to say that this recipe uses ingredients that are usually kept on hand, but then I realized that most of you probably don’t consider heavy whipping cream a food staple (if not, you may want to reexamine your priorities).
This Easy Homemade Caramel Sauce Recipe only uses 1/2 cup of heavy whipping cream which leaves some leftover cream to make homemade whipped cream. If you avoid dairy, you can use my dairy-free caramel sauce recipe.
I store the leftover caramel sauce in the refrigerator in a glass jar. When we want more, I remove the lid and reheat the caramel sauce in the jar for 30 seconds – 1 minute, depending on how full the jar is. The caramel sauce keeps in the refrigerator for 2 weeks.
- 1 cup brown sugar
- ½ cup butter
- ½ cup heavy whipping cream
- pinch of salt
- ½ teaspoon vanilla
- Place brown sugar, butter, cream, and salt in a medium sauce pan. Cook over a medium heat until it reaches a boil.
- Boil for 2 minutes, stirring occasionally.
- Stir in vanilla. Let sit for a couple of minutes to cool.
April @ The 21st Century Housewife says
June 16, 2011 at 5:06 pmGreat recipe! I love how straight forward it is, and that you can make it in advance. And I definitely consider heavy cream a food staple – my priorities are in the right place – although sadly they do end up on my hips sometimes 😉
Ms Bibi says
June 16, 2011 at 7:18 pmThat's a great recipe. I always have a bottle of homemade caramel sauce in the fridge and I just run out the other day.
I can't wait to try your recipe.
Sherry @ Lamp Unto My Feet says
June 16, 2011 at 9:12 pmBe still my heart! YUM!
Christy says
June 17, 2011 at 2:42 amI adore caramel sauce and have only tried making it once – this is so easy I will be making it again!
Aunt B says
February 3, 2012 at 7:13 pmI you don’t often have whipping cream on hand but I make a very similar sauce with evaporated (not sweetened condensed) milk. Canned milk makes a fine substitute for cream in many cooked sauces. The cooking process seems to remove any “tinny” aftertaste.
Annie says
February 3, 2012 at 8:12 pmThanks! Kat loves apples and caramel sauce. 🙂
DavetteB says
February 3, 2012 at 8:54 pmI’m glad you posted this – it looks so easy. Will be great for my Caramel Apple Muffin recipe.
Lisa @ Happy in Dole Valley says
June 8, 2012 at 5:00 amMy husband thanks you. 🙂
Porch Days says
June 12, 2012 at 8:48 amI love caramel sauce and this recipe sounds very easy. Heavy cream is a treat I like in my coffee. Must try this one! Thanks. Nancy
Melissa Vera says
June 29, 2015 at 9:36 pmI love caramel sauce. This looks so yummy. Thanks for linking up at the #HomeMattersParty this week. Hope you will come back and link up again this weekend.