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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.
This was so easy and so delicious! Way better than using the white sugar and I can never get that one right. I always end up burning it. But this?? This is my new go to!
Best caramel sauce I’ve ever had but why did it crystallize? What did I do wrong?
In case anyone else runs into the same trouble, I find that it’s more likely to crystallize if making in very humid climate.
Also, stir it over low heat until the sugar is dissolved. Then, turn up the heat to medium as the recipe states, but do not stir at this point. If there is undissolved sugar on the sides of the pot, you don’t want it to get it into the bubbling mixture because it can make the sauce crystallize. I don’t stir it again until it’s cooled down and I’ve poured it out of the pan into another container.
Other recipes I’ve seen take a pastry brush and paint a little water around the edges of the cooking caramel to keep crystals from forming. This isn’t necessary if there are no crystals forming. Stirring after mixing can cause them to grow.
Another way I’ve seen is to put a lid on it, best if it’s a glass lid. The steam will wash down the sides. Just peak in occasionally to keep an eye on it, if your lid isn’t glass.
I ran out of brown sugar so I used coconut palm sugar instead. Very tasty!
So easy and so tasty.
I love this recipe too. So much easier than using the recipe with white sugar, and tastes just as good.
Easy recipe to follow and I believe it’s cool proof, I Love this recipe. I’ve always got the ingredients in the kitchen 🌟⭐🌟⭐🌟
So glad you enjoyed it!
Just made this and boy is it delicious!! I didn’t have cream so I substituted it for 2%milk and a bit and cornstarch and viola! Will definitely make this again. Thank you!
Could I use this for in a caramel slice by pouring the caramel onto my cooled shortbread base, and refrigerating? Thanks!
I’m a disaster in the kitchen, I under cook and burn things…at the same time. So when I attempted this last night I expected the worst. But it was so easy!! I’ve never made caramel, but I know a good caramel when I try it and this is SO good. Thank you for the simple, yet wonderful recipe.
Wonderful recipe. I was looking for something easy for my daughters to try after they kept burning my pots using traditional white sugar caramel. They easily made it with little help. Added benefit that I didn’t have to fix crystallized sugar for them. So easy and simple and made 2 girls happy to finally be able to make caramel.
hi may i know how long can the caramel be kept for and can i use whip topping as heavy cream??
It should be fine in the fridge for 3-4 weeks.
I’m excited to try this recipe…love caramel!!
I want to make. Guava caramel…could I just add guava paste and or fresh guava? Or would the recipe need to be modified?
I’ve honestly never tried making a caramel sauce like that so I’m not sure. You could try replacing some of the cream with it and see what happens.
Looks great. Just got finished making some caramel and pecan praline today for fudge. I did a 1:4 ratio heavy cream to sugar (white sugar) – no butter. Learned how to make it this way from a Chef I worked for a few years ago. Turned out really good – I may have to give this one a try one day. Thanks for posting!
I thought I ruined it at first. I didn’t stir constantly for the 3 mins. After reading comments, I put it back on the burner for 2 mins & added 2 tablespoons more of heavy cream & it was saved!! I served immediately over the cold cheesecake I made last night & Happy New Years Eve to me!!!
This is my new favorite caramel sauce!! Ty for sharing!!
I’m glad it worked out and that you enjoyed it!
My kids love this recipe! They decided this is what they wanted to make for teacher Christmas gifts.
this did not work not didn’t even look like caramel it didn’t even taste like caramel i did exacltly what the recipe said this is TERRIBLE!!!!!! DON’T TRY