This rich and velvety thick caramel sauce is the perfect addition to your favorite desserts, from ice cream sundaes to drizzled brownies or pancakes. Made with real butter, dark brown sugar, and a touch of cream, it delivers a deep caramel flavor and a luxuriously smooth texture that’s irresistible.

Why You’ll Love This Recipe

You’ll love this thick caramel sauce because it’s incredibly simple to make yet tastes gourmet. The combination of butter, brown sugar, and sweetened condensed milk creates a luscious, glossy sauce that thickens beautifully as it cools. It’s perfect for dipping, drizzling, or stirring into coffee for a sweet caramel kick. Plus, it stores well—so you can enjoy it anytime!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup butter (do not substitute)
• 2 cups packed dark brown sugar
• 1 cup light corn syrup
• 1 can (14 ounces) sweetened condensed milk
• 4 tablespoons whipping cream
• 2 teaspoons vanilla extract
• 1 teaspoon salt (or more to taste)

Directions

1. In a large, heavy-bottomed saucepan, melt the butter over medium heat.
2. Stir in the dark brown sugar and light corn syrup until the sugar dissolves completely.
3. Add the sweetened condensed milk and bring the mixture to a gentle boil, stirring constantly to prevent burning.
4. Once boiling, reduce heat to low and continue stirring for 5–7 minutes until the mixture thickens and darkens slightly.
5. Remove the saucepan from heat and stir in the whipping cream, vanilla extract, and salt. Mix well until smooth and glossy.
6. Allow the sauce to cool slightly before serving. It will thicken as it cools.

Servings and Timing

This recipe makes about 3 cups of thick caramel sauce.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Salted Caramel: Add up to 2 teaspoons of flaky sea salt for a salted caramel twist.
• Coconut Caramel: Substitute whipping cream with coconut cream for a tropical flavor.
• Vanilla Bean Caramel: Add the seeds from one vanilla bean for a deeper, aromatic flavor.
• Spiced Caramel: Stir in a pinch of cinnamon or nutmeg for a warm, spiced variation.

Storage/Reheating

Store the caramel sauce in an airtight glass jar or container in the refrigerator for up to 3 weeks.
To reheat, warm it gently in the microwave in 15-second intervals or on the stovetop over low heat, stirring until smooth. If the sauce thickens too much, add a teaspoon of cream or milk to thin it out.

FAQs

How do I know when the caramel sauce is done cooking?

The sauce is ready when it coats the back of a spoon and has a rich, amber color.

Can I use light brown sugar instead of dark?

Yes, but the flavor will be milder and less deep than when using dark brown sugar.

Can I make this caramel sauce without corn syrup?

You can substitute with honey or golden syrup, but the texture may be slightly different.

Why did my caramel sauce crystallize?

Crystallization occurs when sugar crystals form on the pan. Stir gently and avoid splashing sugar on the sides while cooking.

How can I fix grainy caramel sauce?

Reheat it gently with a tablespoon of cream and whisk until smooth again.

Can I double this recipe?

Yes, but use a large saucepan to prevent boiling over.

How long does it last in the fridge?

It keeps well for up to 3 weeks in an airtight container.

Can I freeze caramel sauce?

Yes, freeze in small portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Is this caramel sauce suitable for caramel apples?

Yes! Let it cool slightly before dipping apples for a perfect coating.

Can I use margarine instead of butter?

It’s not recommended—real butter gives the sauce its rich flavor and creamy texture.

Conclusion

This thick caramel sauce is a simple yet luxurious addition to any dessert. With its deep buttery flavor and silky smooth consistency, it elevates everything from sundaes to pastries. Make a batch today, and you’ll always have a touch of homemade sweetness ready to drizzle, dip, or delight!

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