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Spoon of soft and creamy caramel sauce.

Photo: Yulia Khlebnikova on Unsplash

Creamy caramel

Elevate your dessert game with this finger-licking caramel sauce recipe that enhances the flavour of cakes, brownies, ice cream and everything in between. Perfect for gifting, this sauce is a guaranteed game-changer for any sweet treat.

05 April, 2023
Average: 3.3 (4 votes)

serves for


total time

0 HR 5 MIN


Unsalted butter
3/4 cup (185g)
Light brown sugar
1 1/2 cups (350g)
2 tbsp (30ml)
Corn syrup
2 tbsp (30ml), optional
1/4 tsp (1.25g)
Evaporated milk
½ cup (120ml) plus more as needed depending on desired consistency
Vanilla extract
1 tbsp (15g)


Step 01

In a medium saucepan, combine the butter, brown sugar, water, corn syrup and salt and heat over medium-low heat. Stir the mixture until the butter is completely melted.

Step 02

Bring the mixture to a boil, then reduce to a simmer, constantly whisking for about 5-7 minutes or until it thickens. Keep stirring, reducing the heat as needed to avoid burning the caramel sauce.

Step 03

Check the consistency of the caramel sauce after removing it from the heat. If it still looks thin, return it to a simmer until it thickens to your desired consistency.

Step 04

Remove from heat and stir in ½ cup evaporated milk (the mixture will bubble vigorously) and vanilla. You can add more evaporated milk to reach the desired consistency.


Use a thick-bottomed, sturdy pan for cooking the sugar. A pan with these features will distribute heat evenly and prevent the sugar from burning.

Choose a medium saucepan with high sides. A pan that is too wide is more likely to burn the caramel, while a pan that is too small will cause the evaporated milk to overflow when added.

Keep the evaporated milk and vanilla ready to add to the caramel sauce as soon as you remove it from the heat – this will prevent it from burning.

We recommend wearing oven mitts to protect yourself from spatters, especially when adding evaporated milk.

After removing it from the heat, the caramel sauce will appear thick and then thin again. No problem; it will thicken again as it cools to room temperature and even more once refrigerated. If you want a thinner caramel sauce, cook for less time and add more evaporated milk. Cook longer, and add less evaporated milk if you want a thicker caramel sauce.


Caramel sauce can be kept at room temperature for up to 3 days. 

You can store your caramel sauce in the fridge in an airtight container for up to 3 weeks. 

You can also freeze the sauce for up to 3 months. Make sure you use an airtight container that is not made of glass since the milk will expand when frozen and could break the glass. Thaw the sauce overnight in the fridge and gently warm it before using.

How to use creamy caramel

Caramel sauce is a versatile topping that can be used in many ways. It's perfect for drizzling over ice cream, pancakes, waffles or French toast. You can also add it to your morning coffee or latte to sweeten things up. For dessert, caramel sauce is a popular topping for cakes, cupcakes, brownies, bread pudding, cinnamon rolls, and cheesecakes. It can also be used as a dip for fruit or pretzels or as a filling for chocolate truffles. The possibilities are endless, and caramel sauce is a great way to add a touch of sweetness to any dish.

If you're a caramel connoisseur, you can't miss out on the creamy and indulgent delight that is dulce de leche, in which sugar is caramelised, resulting in a gooey, fatty milky caramel.

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