Easy Homemade Caramel Sauce

by Merissa on October 30, 2012

in Featured, Recipes

Easy Homemade Caramel Sauce - Little House Living

Easy Homemade Caramel Sauce

 I LOVE caramel dip in the fall for my apples! What I don't love is the high prices of the store version and the added corn syrup and other ickies. This recipe is so good. The butter really brings out the caramel flavor. I also like that this recipe is so easy to make. A few minutes on the stove and you have a wonderful fall treat. Here's what you need:

Easy Homemade Caramel Sauce

  • 1/4 c. butter
  • 1/8 - 1/4 c. heavy cream (depends on how thin you want your sauce to be)
  • 1/2 c. brown or turbinado sugar

Combine all ingredients on the stove top and heat on a medium heat, constantly stirring. If you are going to use turbinado sugar (turbindao sugar is raw sugar) you will want to grind it up first before you add it otherwise it will be slightly gritty. As long as you get it up to temperature though this shouldn't be an issue.

Easy Homemade Caramel Sauce

Cook the mixture until it starts to boil, keep stirring constantly and let it boil for 2 minutes before you remove from heat. Make sure it gets up to about 200 degrees during the boiling time. This will help it get nice and thick and make a good topping. Let it cool slightly before you serve. This amount makes about enough dip for 2 or 3 apples. This would also be great as a caramel topping or an ice cream topping!

Easy Homemade Caramel Sauce

I would keep going on about how amazing and how easy this caramel sauce is but I think you should just go ahead and make some for yourself today! make sure to let us know in the comments what you decided to use it for!

Do you like to make homemade caramel sauce in the fall? What do you like to use it for?

merissabio

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{ 23 comments… read them below or add one }

1 Bianca October 30, 2012 at 11:12 am

This is great! I’ve been wanting to find a recipe that doesn’t include corn syrup. Thanks much!

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2 {Simply Cozy Nest} October 30, 2012 at 1:34 pm

Great alternative to using corn syrup! Thanks for sharing..

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3 missy steiger November 1, 2012 at 7:22 pm

Fantastic and so easy. Thanks!

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4 Marlene December 19, 2012 at 11:00 am

About how long will this last? I’m thinking to use this in my DIY gifts but want to give people a heads up. Thanks!

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5 Merissa December 19, 2012 at 11:07 am

I would say about a week if kept in the fridge. It can get grainy after a while.

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6 suzette December 25, 2012 at 2:41 am

this was easy and tasted pretty good !

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7 susan August 14, 2013 at 4:19 pm

Have you tried your crock pot…works well, put your ingredients in a canning jar after they are mixed, place canning lid loosely, turn on LOW, and let it go….when it gets the color you like, remove from crock pot to counter, cool .
You can also use sweetened condensed milk for this process.

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8 Shirley September 5, 2013 at 4:07 pm

Do you think I could substitute honey for the sugar?

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9 Merissa September 5, 2013 at 4:07 pm

Yes, I think that would actually work great!

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10 Lyn September 5, 2013 at 4:36 pm

My grandchildren and I have to avoid dairy. I wonder if I could use butter flavored Earth Balance spread and coconut milk/cream? My hubs loves the caramel sauce at Trader Joe’s but it is expensive! Thanks for the recipe. I could still make it for him since he refuses to go off dairy! LOL

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11 Merissa September 5, 2013 at 4:43 pm

I think those substitutions may work, you would just have to try it :)

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12 Shan October 3, 2013 at 8:47 pm

This is wonderful. Wanted some caramel for coffee and other fall treats but couldn’t bring myself to buy the store stuff either. I wonder if I back off of the butter a tad if it would be a little thicker?

blessings,
Shan
The How to Guru

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13 Vickie October 23, 2013 at 12:55 pm

This sounds great. I’m wondering if I can use evaporated cane sugar?

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14 Merissa October 23, 2013 at 4:03 pm

You might but able too but I’m not sure it would have quite the same “caramel” flavor that the darker sugars give.

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15 Jenn December 5, 2013 at 6:47 am

Have you ever pressure canned this? How does that work? I know the extention offices all say NEVER CAN MILK, but I feel like there HAS to be a safe way to can milk based recipes, right? I can everything else, and if we can can meat, why not dairy?? Help!

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16 Merissa December 5, 2013 at 8:00 am

I have no attempted to can dairy yet and even if this did not have dairy I’m not sure it would hold up to canning, it would probably separate and/or crystallize.

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17 Cory December 17, 2013 at 2:41 pm

This was delicious and super easy, unlike all of the other recipes I have tried so far today! Ha! I put a little bit of vanilla extract in after it was finished cooking. Delicious.

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18 T May 8, 2014 at 3:05 pm

Do you need to keep this in the fridge? Have you tried canning it for gifts? Wondered how that would work. Thank you.

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19 Merissa May 8, 2014 at 4:20 pm

Yes, this should be kept in the fridge. I have not tried canning it, I think the temps would be too high and it might separate.

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20 Elaine May 22, 2014 at 9:44 am

Hi – I made your yummy recipe last night and put it in the fridge. It’s not a soft caramel any more – it’s like a fudge now. Any idea what would’ve caused this? Thanks!

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21 Merissa May 22, 2014 at 9:57 am

It will need to be warmed up to become a sauce again, it just hardened in the fridge.

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22 Emma June 14, 2014 at 12:58 pm

I am using it today to put on top of a cheesecake for fathers day tomorrow

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23 Valerie July 7, 2014 at 10:06 am

Used this recipes for a topping on my apple cinnamon roll muffins. So good!
I added half a teaspoon of vanillia to it. I haven’t tried just the original way so I can’t say what is better but my partner has said I’m no longer aloud to make it. He said, and I quote ‘never ever ever ever ever is it aloud back in this house’ lol. Clearly a great hit! Thanks so much for the recipe :D

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