Homemade Caramel Sauce Recipe
This easy Homemade Caramel Sauce made with sweetened condensed milk is ooey-gooey, silky smooth, and salty sweet. It’s perfect for drizzling over vanilla ice cream, serving as a dip for apples or even eating by the spoonful.
Servings: 24 people
Calories: 228kcal
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup light brown sugar
- 1 cup karo syrup
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon salt
Instructions
- In a heavy bottomed sauce pot over medium heat, add the butter, sugar, brown sugar, Karo syrup, sweetened condensed milk, and salt.
- Cook over medium heat, stirring with a flat bottomed wooden spoon or a rubber spatula. Be sure and scrape the bottom of the pan constantly until all of the sugar is dissolved and the butter is melted.
- Increase to high heat and cook the caramel mixture, stirring constantly, until it reaches 220 degrees F on a candy thermometer.
- Once it reaches 220 degrees, remove from the heat immediately to stop the cooking. Allow it to cool for at least 20 minutes before serving.
- Pour the caramel into a serving dish, or a jar for storing. Serve over ice cream, with fresh fruit, or by the spoonful. Enjoy!
Video
Notes
- Storing instructions: store in an airtight container in the fridge for up to 1 month.
- Freezing: store in freezer bags, or another airtight container, in the freezer for up to 3 months. Thaw in the fridge overnight.
- To reheat: add caramel sauce into a saucepan along with 1-2 tablespoons of heavy cream and warm over medium heat. Stir and heat until the caramel is smooth and warmed through.
Nutrition
Calories: 228kcal | Carbohydrates: 37g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 100mg | Potassium: 76mg | Sugar: 37g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg