Introduction

This Brown Sugar Caramel Sauce is a luscious and easy-to-make treat that adds a rich, buttery sweetness to your favorite desserts. Perfect for drizzling over ice cream, cakes, or even stirring into coffee, this homemade caramel sauce elevates any dish with its deep, comforting flavor.

A close-up image of a clear glass jar filled with smooth, creamy caramel sauce in a rich golden brown color. A spoon is dipped into the jar, with caramel sauce slowly dripping from it back into the jar, creating a swirl on the surface. The jar sits on a white marbled texture. The caramel has a glossy, thick texture that looks sticky and sweet. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup salted butter
1 cup packed light brown sugar
¾ cup heavy cream
2 teaspoons vanilla extract
Pinch sea salt or sea salt flakes (optional)

Instructions

Step 1: In a heavy saucepan, melt together the butter and brown sugar over medium heat.
Step 2: Cook for a couple of minutes until the mixture is bubbly and fully combined.
Step 3: Gently whisk in the heavy cream, pouring it slowly as the mixture may bubble up. For a light and thin caramel sauce, perfect for drinks or pouring over ice cream, remove the saucepan from heat now. For a darker, thicker caramel, simmer the sauce for several more minutes until it reaches your desired golden color.
Step 4: Once removed from heat, stir in the vanilla extract and, if you like, a pinch of sea salt to enhance the flavor.
Step 5: Transfer the sauce to a heat-proof container and allow it to cool to room temperature. Cover with a lid and refrigerate for up to 2 weeks.

Tips & Variations

Use unsalted butter if you prefer, and add salt to taste for more control over saltiness.
For a vegan version, substitute the butter with coconut oil and use full-fat coconut milk instead of heavy cream.
To make a salted caramel, increase the sea salt slightly and sprinkle some flakes on top just before serving.
Warm gently before using if the caramel thickens in the fridge.

Storage

Store the caramel sauce in a sealed, heat-proof container in the refrigerator for up to 2 weeks. Before using, warm it gently in the microwave or in a saucepan over low heat to bring it back to a pourable consistency.

How to Serve

A clear glass bowl filled with smooth, glossy caramel sauce that is rich golden brown in color, with a wooden spoon dipped inside creating a small swirl in the caramel near the middle. The bowl sits on a white marbled surface, and a woman's hand holds the wooden spoon from the side. A folded black and white patterned cloth is partially visible in the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use granulated sugar instead of brown sugar?

Brown sugar gives the caramel a richer flavor and deeper color. If you use granulated sugar, the sauce will be lighter and less flavorful, but it can still work in a pinch.

Why does my caramel sauce seize or harden?

This usually happens if the temperature is too high or if the cream is added too quickly. Pour the cream slowly while whisking and avoid boiling the sauce too vigorously for best results.

Brown Sugar Caramel Sauce Recipe

Print Recipe

★★★★★

4.4 from 55 reviews

This rich and creamy Brown Sugar Caramel Sauce is the perfect blend of buttery sweetness and deep caramel flavor. Made with simple pantry ingredients like brown sugar, butter, and heavy cream, it’s a versatile topping ideal for desserts, drinks, and more. The sauce can be tailored to your preferred consistency by controlling the simmering time, making it wonderfully smooth and pourable or thick and luscious.

Author: Ruby
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: About 1 ½ cups 1x
Category: Sauce
Method: Stovetop
Cuisine: American

Ingredients

Scale

Caramel Sauce Ingredients

½ cup salted butter
1 cup packed light brown sugar
¾ cup heavy cream
2 teaspoons vanilla extract
Pinch sea salt or sea salt flakes (optional)

Instructions

Melt butter and brown sugar: In a heavy saucepan over medium heat, melt the salted butter together with the packed light brown sugar. Stir continuously until fully combined and the mixture becomes bubbly.
Add heavy cream: Slowly and gently whisk in the heavy cream, pouring it gradually to prevent the mixture from bubbling over. Continue whisking until smoothly integrated.
Adjust consistency: For a lighter, thinner caramel sauce suitable for drinks or as a drizzle over ice cream, immediately remove the saucepan from heat. To create a darker, thicker caramel, allow the sauce to simmer a few more minutes while stirring, until your desired golden color and thickness is achieved.
Finish with vanilla and salt: Remove the pan from heat once desired thickness is met, then stir in the vanilla extract and add a pinch of sea salt if you like a subtle salty contrast to the sweetness.
Cool and store: Transfer the caramel sauce into a heat-proof container and let it cool to room temperature. Once cooled, cover with a lid and refrigerate. The sauce will keep well for up to 2 weeks.

Notes

Use a heavy saucepan to ensure even heat distribution and prevent burning.
For a thicker sauce, simmer longer but watch carefully to avoid burning.
Salted butter is used here; if you only have unsalted, add an extra pinch of sea salt to taste.
If the sauce hardens too much after refrigeration, warm gently over low heat before using.
This sauce is excellent for drizzling over ice cream, pancakes, waffles, or adding to coffee and cocktails.

Keywords: brown sugar caramel sauce, caramel sauce recipe, homemade caramel, easy caramel sauce, dessert sauce