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With three basic ingredients and fewer than 20 minutes, you can whip up the most luxurious homemade caramel! Whether it’s used as a dipping sauce for apples or a topping for ice cream, this sweet Brown Sugar Caramel Sauce will steal the stage.
Looking for something more traditional? You’ll love my Classic Caramel Sauce.
My Favorite Homemade Caramel Sauce
In many cases, the condiment makes the meal, and I think the same is true for dessert food. From sauces to dips to spreads, condiments always have me scraping the container with a spoon to savor every last taste. If you’re anything like me, that’s exactly what you’ll be doing with this caramel sauce.
It has a silky-smooth texture and a wonderful caramel flavor thanks to the use of brown sugar. Plus, theres no meed to melt sugar down. And the sweet, caramely goodness is wonderful!
Why I Love This Recipe
Brown sugar caramel sauce doesn’t just taste amazing – it’s a must-make all around. Here are some more key advantages to this particular recipe:
- It’s Super Quick and Simple
- You Only Need 3 Ingredients
- It Doesn’t Burn as Easily as Your Typical Caramel
- You Can Control the Consistency
- It Stays Good in the Fridge for Weeks
- It’s Freezer-Friendly
What You’ll Need
Let’s talk about the trio that makes it all possible. For specific amounts, scroll down to the recipe card.
- Butter: Even if you’re making Salted Caramel Sauce, it’s best to use unsalted butter and add your own.
- Light Brown Sugar: If dark brown sugar is your only option, you can use that instead – just keep in mind that it will intensify the flavor and may affect the texture as well.
- Heavy Cream: This gives the sauce a nice consistency for drizzling.
How to Make Brown Sugar Caramel Sauce
I like to measure out my ingredients before I get started so that everything is ready when I need it. You’ll have to work pretty quickly while the caramel cooks.
- Melt Butter: Melt the butter in a medium-sized saucepan.
- Add Sugar & Cream: Add the brown sugar and heavy cream, whisking constantly over medium heat until the sugar is dissolved.
- Boil: Bring the mixture to a boil and allow it to boil for no more than 3 minutes.
- Let Cool: Remove your caramel from the heat and allow it to cool. If you’re not serving it right away, transfer the cooled caramel to a covered container and keep it in the fridge.
Tips for Success
Make sure your caramel is up to snuff by reviewing the following tips. You can easily tailor it to suit your preferences!
- Never Touch Hot Caramel: It’s always important to prioritize safety when you’re cooking, and caramel sauce is certainly no exception. This stuff gets hot – even hotter than boiling water. Don’t forget to wear long sleeves and heat-proof gloves while you cook it in case any caramel splatters out of the pan.
- Whisk Only Until the Sugar is Dissolved: You’ll want to whisk your caramel constantly when you add the brown sugar and heavy cream. Once the sugar is dissolved, stop whisking. The caramel must be left undisturbed while it boils.
- Fine-Tune the Consistency: When this caramel sauce is warm, it has the perfect drizzling consistency without being too runny. It becomes a bit firmer at room temperature, but you can always warm it up in the microwave if needed. If you prefer a thinner caramel, you can add some extra cream.
Ways to Use Caramel Sauce
There are tons of tempting ways to serve your brown sugar caramel sauce. Let’s eat!
- Drizzle It Over Brownies
- Make Caramel Apple Cupcakes
- Layer It Into a Trifle
- Use It as a Dip for Pretzels or Fruit
- Drizzle It Over Ice Cream
- Mix It Into Yogurt
- Toss It With Popcorn
Storage and Reheating
Once your caramel has cooled down, transfer it to an airtight jar or container and refrigerate it for up to 3 weeks. It will harden as it chills. Pop it into the microwave for 20-30 seconds at a time to bring it back to a drizzling consistency, stirring after each increment. If you make it too thin, simply let it rest until it creates a nice drizzle.
Can I Freeze This?
Yes, as long as it’s not in a glass container. The freezing process causes the caramel to expand as it solidifies, which would likely break the glass. Instead, keep it in a freezer-safe container made of a more flexible material. Make sure you leave a little extra space in there as well.
Once your caramel has fully cooled, it can be frozen for 2-3 months. Thaw it out in the fridge overnight before you reheat it. If it’s still frozen after sitting in the fridge, let it rest at room temperature until it thaws.
Print
Brown Sugar Caramel Sauce
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 10
- Category: Dessert
- Method: Stove
- Cuisine: American
Description
With three basic ingredients and fewer than 10 minutes, you can whip up the most luxurious homemade caramel of your life! Whether it’s used as a dipping sauce for apples or a topping for ice cream, this sweet Brown Sugar Caramel Sauce will steal the stage.
Ingredients
- 1/2 cup (1 stick) butter
- 1 cup light brown sugar
- 1/3 cup heavy cream
Instructions
- Melt butter in a saucepan.
- Add brown sugar and heavy cream and whisk constantly over medium heat until sugar is dissolved.
- Bring to a boil and allow to boil for 3 minutes, no more.
- Remove from heat and allow to cool. Store in refrigerator.
Notes
- Makes about 1 1/2 cups caramel sauce
- Recipe slightly modified from Pioneer Woman’s Easy Caramel Sauce.
- To Store: Transfer cooled caramel to an airtight jar or container and refrigerate for up to 3 weeks. It will harden as it chills. Microwave it for 20-30 seconds at a time to bring it back to a drizzling consistency, stirring after each increment. If you make it too thin, let it rest until it creates a nice drizzle.
- To Freeze: Transfer cooled caramel to a freezer-safe container (make sure it’s not made of glass). Freeze for 2-3 months. Thaw in the fridge overnight before reheating. If it’s still frozen after sitting in the fridge, let it rest at room temperature until it thaws.
Nutrition
- Serving Size: 2 TBS
- Calories: 143
- Sugar: 16.3 g
- Sodium: 6.6 mg
- Fat: 8.9 g
- Carbohydrates: 16.4 g
- Protein: 0.2 g
- Cholesterol: 24.1 mg
Categories
More Easy Dessert Sauces to Try
Need more mouthwatering condiments for your favorite sweets? Allow me to assist you.
Hi….can you tell me if this is one cup packed or unpacked brown sugar? Cant wait to try it. Thank you!!
Packed brown sugar
Wow! I’ve had so much trouble trying to make caramel, but this batch came out perfectly! This recipe is practically fool proof and tastes amazing!!!
I’m so glad to hear that and so glad you enjoyed it!
This sauce looks delicious! I may have to try your method – I haven’t had too much luck making my own in the past.
I’m so glad I found your recipe!!! I lost my camel recipe when I moved. I make this all the time for carmel rolls with one difference…. I use French vanilla ice cream instead of heavy cream my oh my!!!! It makes the most scrumptious caramel!!! Its a trick a friend of mine shared when she brought carmel rolls to work and I ate almost 1/2 the pan! ???? lol. Let the cinnamon rolls do their 2nd rise in this carmel and it will change your life !????
I’m so glad you enjoyed! 🙂
Super easy and good. I added a pinch of sea salt at the end.
I’m so glad you enjoyed!
I think this is actually butterscotch, and not caramel because it’s made with brown sugar and not white. Super yummy! Thanks!
Technically, yes. 🙂 Glad you enjoyed it!
Caitlyn, to make it a caramel sauce, I used white sugar with the brown sugar and voila!!! It’s a GREAT caramel flavor!!!!
OMG, this is so GOOD! I can’t believe how easy it is.
Awesome! Glad you enjoyed it!
Ok so I love this caramel sauce. But it always seems to get grainy when it cools. What am I doing wrong or what should I be doing?
I believe it’s because the brown sugar isn’t fully melted. You could try turning the heat down a bit to more medium low so that it melts slowly, but all melts.
Oh my gosh! I just made this, this evening. We had been grocery shopping and I noticed that I had forgotten to pick up caramel for my coffee. I had an oh no moment lol… I am so glad I found this recipe, it’s super easy! Took about 15 mins to makes and tastes worlds better than store bought! I will never buy store bought caramel again!
I did make one small alteration, I didn’t have heavy cream so I substituted evaporated milk and it came out amazing, I used the same measurements and directions 🙂 it came out perfect!
I made this according to instructions, it did not separate however…..this is more like penuche candy than caramel sauce. Its really great, super sweet but slightly gritty, just like penuche candy is. I loved it and will definitely make more.
If you want really good caramel sauce try her other recipe “Homemade Caramel Sauce”. I made that one as well, it was super easy and so good……
Hi – although this caramel sauce was extremely easy to make, the end result came out badly for me. As it sat to come to room temp, it separated. I have no idea what when wrong as I followed the instructions exactly as they were given. Any idea what happened. I had to throw the entire batch out which was unfortunate. It tasted great but with the butter separating from the rest of the sauce I was afraid to use it in the cheesecake.
Hmm that seems strange and I’ve never had it happen before. I did a little googling and a few common suggestions where not stirring enough while it cooks and then humidity can sometimes be a factor. If it came together well while cooking, it does seem strange that it’d separate though. I’m not sure.
What are the instructions to use on making Caramel Apples? Would you make the sauce when you want to make the apple or make ahead and reheat. If it is the make ahead option, reheat on the stovetop or microwave?
This caramel sauce isn’t thick enough for caramel apples and I don’t have one on my site that is. I’m sorry.
Hi,
I am a first time caramel maker. lol I made this recipe today of yours and the taste is amazing. the only problem is now that it has cooled it has seemed to crystalized and is not a thicky creamy liquid like yours looks in the pictures. When it was cooling is also seemed greasy and is still the same way. Do you use a specific butter? I used butter kirkland brand from Costco. Do you think I didnt bring it to a high enough boil? I did boil it for the 3 minutes. Im just trying to figure out what i am doing wrong. I am going to put this in mason jars with apples as a gift for the teachers for halloween. Any help you could recommend would be so appreciated.
struggling caramel maker!
nikki
Hmm, that’s strange. I’m not sure, I’ve used Costco brand butter before and it’s been fine. It’s so hard to say without being able to see it. I’m sorry.
Hi i have a question, since english is not my mother language.. When you write “Bring to a boil and boil about 3 min”, does it means i put all the above ingredients in to a boil water and mix for 3 min, or do you mean i put the sauce pan in top of/inside a boiler?
Thank you
There is no water used. The ingredients in the sauce will all come to a boil in their pan. Does that help?
I made the Easy Caramel Sauce and it has cooled in the refrigerator. Mine is sugary. Did I cook it to long? If I warm it will it get smoother? Thank you It’s delicious!
I wouldn’t think it’d be because it cooked too long. It could be because it heated up too quickly, without having a chance to melt all the sugar. Maybe try a lower heat setting next time.
This was absolutely fantastic!!! I made it for Xmas gifts last year. However, after awhile it began to crystallize in the fridge. Anyway to stop that from happening??
Do you know how long it was in the fridge? It’s probably best to use it within a week or so. If that happens, you could try heating it up again and stirring it to see if it comes back together.