Easy Brown Sugar Caramel Sauce

With three basic ingredients and fewer than 20 minutes, you can whip up the most luxurious homemade caramel! Whether it’s used as a dipping sauce for apples or a topping for ice cream, this sweet Brown Sugar Caramel Sauce will steal the stage.

Looking for something more traditional? You’ll love my Classic Caramel Sauce.

A spoonful of homemade brown sugar caramel sauce being drizzled down into a jar filled with more caramel

My Favorite Homemade Caramel Sauce

In many cases, the condiment makes the meal, and I think the same is true for dessert food. From sauces to dips to spreads, condiments always have me scraping the container with a spoon to savor every last taste. If you’re anything like me, that’s exactly what you’ll be doing with this caramel sauce.

It has a silky-smooth texture and a wonderful caramel flavor thanks to the use of brown sugar. Plus, theres no meed to melt sugar down. And the sweet, caramely goodness is wonderful!

Why I Love This Recipe

Brown sugar caramel sauce doesn’t just taste amazing – it’s a must-make all around. Here are some more key advantages to this particular recipe:

  • It’s Super Quick and Simple
  • You Only Need 3 Ingredients
  • It Doesn’t Burn as Easily as Your Typical Caramel
  • You Can Control the Consistency
  • It Stays Good in the Fridge for Weeks
  • It’s Freezer-Friendly
Warm caramel sauce being drizzled from a spoon to a small sauce dish

What You’ll Need

Let’s talk about the trio that makes it all possible. For specific amounts, scroll down to the recipe card.

  • Butter: Even if you’re making Salted Caramel Sauce, it’s best to use unsalted butter and add your own.
  • Light Brown Sugar: If dark brown sugar is your only option, you can use that instead – just keep in mind that it will intensify the flavor and may affect the texture as well.
  • Heavy Cream: This gives the sauce a nice consistency for drizzling.

How to Make Brown Sugar Caramel Sauce

I like to measure out my ingredients before I get started so that everything is ready when I need it. You’ll have to work pretty quickly while the caramel cooks.

  1. Melt Butter: Melt the butter in a medium-sized saucepan.
  2. Add Sugar & Cream: Add the brown sugar and heavy cream, whisking constantly over medium heat until the sugar is dissolved.
  3. Boil: Bring the mixture to a boil and allow it to boil for no more than 3 minutes.
  4. Let Cool: Remove your caramel from the heat and allow it to cool. If you’re not serving it right away, transfer the cooled caramel to a covered container and keep it in the fridge.
A jar full of brown sugar caramel sauce with a spoon sticking inside

Tips for Success

Make sure your caramel is up to snuff by reviewing the following tips. You can easily tailor it to suit your preferences!

  • Never Touch Hot Caramel: It’s always important to prioritize safety when you’re cooking, and caramel sauce is certainly no exception. This stuff gets hot – even hotter than boiling water. Don’t forget to wear long sleeves and heat-proof gloves while you cook it in case any caramel splatters out of the pan.
  • Whisk Only Until the Sugar is Dissolved: You’ll want to whisk your caramel constantly when you add the brown sugar and heavy cream. Once the sugar is dissolved, stop whisking. The caramel must be left undisturbed while it boils.
  • Fine-Tune the Consistency: When this caramel sauce is warm, it has the perfect drizzling consistency without being too runny. It becomes a bit firmer at room temperature, but you can always warm it up in the microwave if needed. If you prefer a thinner caramel, you can add some extra cream.

Ways to Use Caramel Sauce

There are tons of tempting ways to serve your brown sugar caramel sauce. Let’s eat!

Storage and Reheating

Once your caramel has cooled down, transfer it to an airtight jar or container and refrigerate it for up to 3 weeks. It will harden as it chills. Pop it into the microwave for 20-30 seconds at a time to bring it back to a drizzling consistency, stirring after each increment. If you make it too thin, simply let it rest until it creates a nice drizzle.

Can I Freeze This?

Yes, as long as it’s not in a glass container. The freezing process causes the caramel to expand as it solidifies, which would likely break the glass. Instead, keep it in a freezer-safe container made of a more flexible material. Make sure you leave a little extra space in there as well.

Once your caramel has fully cooled, it can be frozen for 2-3 months. Thaw it out in the fridge overnight before you reheat it. If it’s still frozen after sitting in the fridge, let it rest at room temperature until it thaws.

Print
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A spoonful of homemade brown sugar caramel sauce being drizzled down into a jar filled with more caramel
Recipe

Brown Sugar Caramel Sauce

  • Author: Lindsay
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 10
  • Category: Dessert
  • Method: Stove
  • Cuisine: American

Description

With three basic ingredients and fewer than 10 minutes, you can whip up the most luxurious homemade caramel of your life! Whether it’s used as a dipping sauce for apples or a topping for ice cream, this sweet Brown Sugar Caramel Sauce will steal the stage.


Ingredients

  • 1/2 cup (1 stick) butter
  • 1 cup light brown sugar
  • 1/3 cup heavy cream

Instructions

  1. Melt butter in a saucepan.
  2. Add brown sugar and heavy cream and whisk constantly over medium heat until sugar is dissolved.
  3. Bring to a boil and allow to boil for 3 minutes, no more.
  4. Remove from heat and allow to cool. Store in refrigerator.

Notes

  • Makes about 1 1/2 cups caramel sauce
  • Recipe slightly modified from Pioneer Woman’s Easy Caramel Sauce.
  • To Store: Transfer cooled caramel to an airtight jar or container and refrigerate for up to 3 weeks. It will harden as it chills. Microwave it for 20-30 seconds at a time to bring it back to a drizzling consistency, stirring after each increment. If you make it too thin, let it rest until it creates a nice drizzle.
  • To Freeze: Transfer cooled caramel to a freezer-safe container (make sure it’s not made of glass). Freeze for 2-3 months. Thaw in the fridge overnight before reheating. If it’s still frozen after sitting in the fridge, let it rest at room temperature until it thaws.

Nutrition

  • Serving Size: 2 TBS
  • Calories: 143
  • Sugar: 16.3 g
  • Sodium: 6.6 mg
  • Fat: 8.9 g
  • Carbohydrates: 16.4 g
  • Protein: 0.2 g
  • Cholesterol: 24.1 mg

Keywords: homemade caramel, brown sugar caramel, caramel for dipping apples

Categories

More Easy Dessert Sauces to Try

Need more mouthwatering condiments for your favorite sweets? Allow me to assist you.

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Recipe rating

121 Comments
  1. Robin

    Awesome recipe made this to go with your awesome brown butter pecan cheesecake which is off the hook delicious πŸ˜‹ as always an awesome recipe. Thank you.

  2. Tatiana Acar

    Holy smokes. I only had whole milk and added a couple of punches of Salt (with salted butter ) to get a salted caramel vibe , phenomenal thank you so much !

  3. Valeriana

    I love this recipe. I made a pumpkin cheese cake, as the topping I used chopped pecans and caramel sauce. It was marvelous.

  4. Diane

    LOVE the taste but it’s a little gritty… I’m assuming that means i didn’t let the sugar melt. Should I reheat it and try to dissolve it a little better?

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12