Thick Caramel Sauce Recipe
This homemade caramel sauce is thick, luxurious, and full of deep buttery flavor — perfect over ice cream, brownies, pancakes, or just by the spoonful!
Ingredients:
- 1 cup (2 sticks / 225 g) unsalted butter (do not substitute)
- 2 cups packed brown sugar (preferably dark brown for richer flavor)
- 1 cup light corn syrup
- 1 can (14 oz / 396 g) sweetened condensed milk
- 4 tablespoons whipping cream (heavy cream)
- 2 teaspoons vanilla extract
- 1 teaspoon salt (adjust to taste; add more if you like salted caramel)
Instructions:
- Melt the butter:
In a large, heavy-bottomed saucepan, melt the butter over medium heat. - Add sugars and syrup:
Stir in the brown sugar and corn syrup. Continue stirring until the sugar dissolves and the mixture is smooth and glossy. - Add condensed milk and cream:
Pour in the sweetened condensed milk and whipping cream, stirring constantly to blend everything well. - Cook the caramel:
Bring the mixture to a gentle boil over medium heat.
Continue cooking, stirring frequently, for 5–7 minutes, or until it thickens and darkens slightly.
(If you have a candy thermometer, aim for about 225–230°F / 107–110°C for a rich, spoonable caramel.) - Add flavorings:
Remove from heat and stir in the vanilla extract and salt. Taste and adjust the salt level if you prefer a more salted caramel flavor. - Cool and store:
Allow the sauce to cool for about 15–20 minutes before transferring to jars or heat-safe containers.
It will continue to thicken as it cools.
Storage:
- Store in an airtight jar in the refrigerator for up to 1 month.
- Reheat gently in the microwave or on the stovetop before serving.
Serving Ideas:
- Drizzle over ice cream, pancakes, waffles, or cheesecake
- Use as a dip for apple slices or pretzels
- Swirl into brownie or cake batter before baking
- Add a spoonful to coffee or hot chocolate
Result: A thick, silky caramel sauce that’s buttery, sweet, and perfectly balanced with a hint of salt — the kind of treat you’ll want to keep in your fridge at all times!
