7 Best Caramel Sauce: From Basic to the 1-Ingredient

Caramel sauce is one of my go-to ingredients for adding a touch of indulgence to various dishes. I love how versatile caramel sauce is, effortlessly transforming simple treats into something special with its deep, luscious taste.

Caramel Sauce recipe

The deep amber color and the perfect balance of sweetness and a slight hint of bitterness make it irresistible. It’s made by heating sugar until it melts and turns a golden brown, creating a rich, sweet, and slightly smoky flavor. The longer the sugar is cooked, the deeper the flavor will be, with notes of toffee, nutty, or even slightly bitter.

The basic recipe for Caramel Sauce includes cream or milk. However, I’m gonna make this sauce in various ways. You can choose whichever you like.

• Classic caramel sauce: A rich, velvety concoction with a deep amber hue and luxurious texture. This timeless recipe balances sweetness with a hint of salt for a complex flavor profile.
• Recipe with condensed milk: Decadently smooth and intensely sweet, this variation offers a unique creaminess and a slightly lighter color than traditional caramel.
• Keto version: A guilt-free indulgence for the health-conscious, delivering the classic caramel taste and texture without the sugar spike. Ideal for low-carb lifestyles.
• Boozy caramel sauce: A sophisticated twist on the classic, infused with the warm, complex notes of fine spirits. Perfect for adding depth to desserts or as an adult ice cream topping.

• Dairy-free version: A plant-based dream come true, offering all the richness and flavor of traditional caramel without any animal products. Ideal for vegans and those with dairy allergies.
• Recipe with dates: A naturally sweet alternative that harnesses the caramel-like flavor of dates. This healthier option provides a rich taste and smooth texture without refined sugars.
• Whole milk variant: A lighter, silkier version of the classic sauce. Its smooth consistency and balanced sweetness make it versatile for a wide range of dessert applications.

Here’s how to make the Caramel Sauce:

Caramel Sauce

A rich, smooth, amber-colored sauce made by caramelizing sugar and adding cream and butter. Perfect for drizzling over desserts or as a flavor enhancer in various recipes.

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Cook Time 25 minutes mins

Course Sauce

Cuisine American

Servings 16 tbsp

Ingredients

  

Simple recipe

• 1 cup granulated sugar
• 6 tablespoons unsalted butter cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract optional
• A pinch of salt optional, but if you want to make Salted Caramel Sauce, this is a must

Sugar-free/keto recipe

• 1 cup heavy cream
• 1/2 cup powdered erythritol or preferred sugar substitute – allulose and xylitol
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Dairy-free recipe

• 1 cup coconut cream from a can, full-fat
• 1 cup coconut sugar or brown sugar
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract
• Pinch of salt

Caramel Sauce with milk

• 1 cup granulated sugar
• 6 tablespoons unsalted butter cut into pieces
• 1/2 cup heavy cream
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• Pinch of salt

Bourbon/whisky caramel sauce

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream warmed
• 2 tablespoons unsalted butter
• 1/4 cup bourbon or whiskey
• Pinch of salt

Caramel Sauce with Dates (vegan version)

• 1 cup pitted dates
• 1 cup water
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions

 

Simple recipe

• In a medium saucepan, heat 1 cup of granulated sugar over medium heat. Stir constantly with a wooden spoon or heat-resistant spatula until the sugar is fully melted and turns a deep amber color.
• Carefully add 6 tablespoons of unsalted butter to the melted sugar. The mixture will bubble rapidly, so be cautious. Stir until the butter is completely melted and incorporated.
• Slowly pour in 1/2 cup of heavy cream while stirring continuously. The mixture will bubble again. Continue to stir until the sauce is smooth.
• Stir in 1 teaspoon of vanilla extract and a pinch of salt if desired.
• Remove the sauce from heat and let it cool in the pan for a few minutes. Transfer to a glass jar or airtight container and let it cool completely before storing in the refrigerator.

Sugar-free/keto recipe

• In a saucepan over medium heat, combine the heavy cream and powdered erythritol. Stir continuously until the erythritol is dissolved and the mixture begins to simmer.
• Reduce the heat to low and stir in the butter, vanilla extract, and salt. Continue stirring until the butter is melted and the mixture thickens to a sauce-like consistency, about 10-15 minutes.
• Remove from heat and let cool slightly before using. The sauce will thicken further as it cools.

Dairy-free recipe

• In a saucepan over medium heat, combine the coconut cream, coconut sugar, and coconut oil.
• Stir continuously until the mixture comes to a gentle boil.
• Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
• Remove from heat and stir in the vanilla extract and salt.
• Let it cool for a few minutes before using. The sauce will thicken further as it cools.

Caramel Sauce with milk

• Heat the sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a heat-resistant spatula or wooden spoon. The sugar will clump and eventually melt into a smooth amber-colored liquid as you continue to stir. Be careful not to burn it.
• Once the sugar has completely melted and turned amber in color, immediately add the butter. Be cautious as the mixture will bubble rapidly.
• Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
• Slowly drizzle in the heavy cream while stirring constantly. Again, be cautious as the mixture will bubble vigorously.
• Remove the caramel from heat and stir in the milk, vanilla extract, and salt until smooth.
• Let the caramel sauce cool for about 10-15 minutes before using it. It will thicken as it cools.

Bourbon/whisky caramel sauce

• In a heavy-bottomed saucepan, combine the sugar and water over medium-high heat. Stir until the sugar dissolves, then stop stirring and let it boil. Cook until the mixture turns a deep amber color, swirling the pan occasionally to ensure even cooking (this typically takes about 5-7 minutes).
• Remove the pan from heat and carefully whisk in the warmed heavy cream. Be cautious as the mixture will bubble up vigorously.
• Stir in the butter until melted and smooth.
• Return the pan to low heat and stir in the bourbon and a pinch of salt. Simmer for another 1-2 minutes until the sauce thickens slightly.
• Remove from heat and let cool slightly before serving.

Caramel Sauce with Dates

• In a blender or food processor, combine the dates and water. Blend until smooth.
• Pour the date mixture into a saucepan over medium heat. Cook for about 5-7 minutes, stirring frequently, until the mixture thickens and darkens slightly.
• Remove from heat and stir in the vanilla extract and a pinch of salt.
• Allow the sauce to cool slightly before using.

Notes

– Simple recipe

• • Cook Time: About 10-15 minutes

• • Calories: Approximately 120 calories per tablespoon

• • Servings: Makes about 1 cup (16 tablespoons)

– Recipe with condensed milk without cream

• • Cook Time: 20-25 minutes.

• • Servings: 2 cups of caramel sauce, about 16 servings

• • Calories: 130-150 calories

•  

– Sugar-free/keto version

• • Cooking Time: Approximately 15 minutes

• • Servings: 1 cup of caramel sauce, serving size is typically 1-2 tablespoons.

• • Calories: 50-70 calories

– Recipe with bourbon/whisky

• • Cooking Time: 10 minutes

• • Calories: 50-60 calories

• • Servings: 1 cup

– Dairy-free version

• • Cooking Time: Approximately 20 minutes

• • Servings: 1 cup, with approximately 16 servings

• • Calories: 100-150 calories.

– Caramel Sauce with milk

• • Cooking Time: Approximately 15 minutes

• • Servings: 1 1/2 cups or about 12 servings of 2 tablespoons each.

• • Calories: 120-140 calories.

– Caramel Sauce with Dates

• • Cook Time: Approximately 10-15 minutes

• • Calories: About 50-60 calories per tablespoon

• • Servings: Makes about 1 cup of sauce (approximately 16 tablespoons)

Keyword caramel sauce, homemade condiment, homemade sauce

If you want a really simple recipe, you can try this 1-ingredient recipe:

1-ingredient Caramel sauce with condensed milk

A simple yet decadent caramel sauce made using only sweetened condensed milk. This easy method transforms a single ingredient into a luscious, golden-brown sauce with a rich, creamy texture and deep caramel flavor.

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Cook Time 20 minutes mins

Course Sauce

Cuisine American

Servings 12

Calories 130 kcal

Ingredients

  

• 1 can sweetened condensed milk 14 ounces

Instructions

 

Stovetop Method (15-20 minutes)

• Pour the sweetened condensed milk into a heavy-bottomed saucepan.
• Heat over medium-low heat, stirring constantly to prevent burning. The milk will gradually thicken and turn a caramel color.
• Continue to cook and stir until the sauce reaches your desired thickness and caramel flavor, about 15-20 minutes.

Oven Method (1 1/2 to 2 hours)

• Preheat your oven to 425°F (220°C).
• Pour the sweetened condensed milk into a shallow baking dish. Cover the dish tightly with aluminum foil.
• Place the dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish.
• Bake for about 1 1/2 to 2 hours, or until the condensed milk is thick and caramel-colored. Check occasionally and add more hot water to the roasting pan if necessary.
• Once done, remove from the oven and whisk until smooth.

Microwave Method (10-12 minutes)

• Pour the sweetened condensed milk into a large microwave-safe bowl.
• Microwave on medium power in 2-minute intervals, stirring well after each interval.
• Continue this process until the milk thickens and turns a caramel color, usually around 10-12 minutes. Be careful as it can bubble over, so use a large bowl and keep an eye on it.

Notes

 

Keyword 1-ingredient caramel sauce, condensed milk caramel, homemade condiment, homemade sauce

Caramel sauce can be infused with various flavors Infusing caramel sauce with complementary flavors can create unique and memorable dessert experiences. Some of my favorite additions include:

How to use

Caramel sauce enhances various desserts. The versatility of caramel sauce never ceases to amaze me. Its ability to elevate both sweet and savory dishes makes it an indispensable tool in any chef’s arsenal.

1. Breakfast and Dessert Pairings

The sauce can be used in different ways:

• As a topping for ice cream, cakes, pies, and other desserts (bread pudding, chocolate lava cake)
• As a dip for fresh fruits (apples) or pretzels
• As a filling for pastries or crepes
• As a sauce for pancakes, cheesecake, waffles, or rolls (Cinnamon rolls or peach cobbler egg rolls)

2. Savory Applications

The sauce complements certain savory dishes to enhance the dishes:

• Glazed carrots: A touch of the sauce adds depth to glazed carrots, complementing their natural sweetness.
• Caramelized onion tart: the sauce drizzle balances the savory flavors of a caramelized onion tart.
• Bacon-wrapped dates: Stuff dates with goat cheese, wrap in bacon, and finish with the sauce drizzle for a perfect sweet-savory appetizer.

3. Beverage Enhancements

Caramel glaze enhances various beverages:

1. As an ingredient in milkshakes, smoothies, or coffee drinks:
   • Caramel macchiato
   • Caramel frappé
   • Caramel brownie shake
2. As a garnish for cocktails like:
   • Caramel apple martini
   • Salted caramel martini

Advanced Techniques

Caramel techniques, extend beyond, basic sauce making. Mastering advanced caramel techniques opens up a world of creative possibilities. These methods can elevate your desserts from delightful to extraordinary.

1. Creating Caramel Decorations

Caramel decorations, add, visual appeal and texture Caramel decorations are a stunning way to add flair to your desserts. Here are some techniques I’ve perfected over the years:

1. Caramel Cages:
   • Heat sugar until it caramelizes
   • Drizzle thin streams over an inverted, greased bowl
   • Allow to cool and carefully remove
2. Caramel Shards:
   • Pour caramelized sugar onto a silicone mat
   • Allow to cool and break into pieces
3. Caramel Spirals:
   • Use a fork to drizzle caramel in a spiral pattern onto parchment paper
   • Let cool and gently peel off

2. Spun Sugar and Caramel Cages

Spun sugar creates delicate caramel strands Spun sugar is a technique that never fails to impress. Here’s how I approach it:

1. Cook sugar to hard crack stage 300°F – 310°F
2. Use a whisk or fork to fling thin streams of caramel back and forth over a handle or rolling pin
3. Gather the delicate strands and shape as desired

Tips for successful spun sugar:

• Work quickly as the sugar cools
• Protect your hands and arms from hot sugar
• Practice the flinging motion before working with hot caramel

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