My husband Dave loves caramel sauce on his ice cream—or, perhaps more accurately, he loves caramel sauce, chocolate sauce, and peanuts on his ice cream. And while I’ve already learned how to make homemade chocolate sauce that’s every bit as good as what we usually get at the store, I hadn’t attempted making caramel sauce until now.
I looked around a lot of different recipes, but when I saw this one from Ree Drummond, I knew I had found “the one.” (Her recipes tend to be easy to follow and rarely feature complex methods or ingredients, and this caramel sauce recipe is no exception.)
Give it a try—I’m sure you’ll find it every bit as delicious as Dave and I do!
Easy Homemade Caramel Sauce
adapted from The Pioneer Woman (via Food Network)
Ingredients:
- 1 cup brown sugar
- 1/2 cup half and half
- 4 Tbsp butter
- Pinch of salt
- 1 Tbsp vanilla extract
Directions:
Combine the brown sugar, half and half, butter, and salt in a saucepan and place it over medium-low heat. Cook while whisking gently for 5 to 7 minutes until the mixture thickens.
Add the vanilla and cook 1 more minute, then remove from heat. Let the caramel sauce cool slightly before pouring it into an airtight jar and storing it in your fridge.
Like I said, easy!
7 Delicious Ways To Use Homemade Caramel Sauce
- Drizzle it on ice cream for an amazing sundae.
- Dip apple slices into it.
- Stir some into your yogurt or oatmeal at breakfast.
- Drizzle it over popcorn for the most amazing caramel popcorn ever.
- Dip pretzels in it for a sweet and salty treat.
- Drizzle it on pancakes or waffles.
- Add a tablespoon or two to coffee or hot cocoa.
Got any other tasty caramel sauce ideas? Share them in a comment below!
Homemade Caramel Sauce
Ingredients
- 1 cup brown sugar
- 1/2 cup half and half
- 4 tablespoons butter
- 1 pinch salt
- 1 tablespoon vanilla extract
Instructions
- Mix the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat.
- Cook while whisking gently for 5 to 7 minutes, until thickened.
- Add the vanilla and cook another minute to thicken further.
- Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
How long does this last in the fridge? I’m making some right now smells so good, thank you!!
Please log in or create a free account to comment.It will last up to 3 weeks in the fridge. Enjoy! :-)
Please log in or create a free account to comment.That looks so yummy. For the people talking about boiling the condensed milk. I actually tried it once several years ago. My brother had told me about making
Please log in or create a free account to comment.Dulce de Leche. You rake the label off. Make a slight hole with the pointed in of the can opener. I just added water and let it set for several hours in the crockpot. According to family members who have lived in South and Latin American countries they sell it in their grocery stores.
Vicky Lynne (or Ree, if she’s reading!), or Jillee: how much caramel results from either recipe?
I’ve been saving creamer containers, and will be so happy to fill them with chemical-free goodness!
Thank you so much in advance.
Please log in or create a free account to comment.LOVE THE CARAMEL SAUCE!!! Have made this several times. Instead of adding all of the 1/2 and 1/2 to make the creamer I only add about 1/2c. to 1c. cream to the caramel mixture. This keeps it at a shakeable liquid consistency in the fridge but doesn’t dilute it so it is always handy for other uses. My daughter loves it to make salted caramel hot chocolate and at this consistency it can be used to drizzle across the whipped cream.
With the holidays fast approaching, I thought I would try to mix things up a bit and use some prepared eggnog I had in the fridge in place of the 1/2 and 1/2. I substitued 1/4c. eggnog and 1/4c. whipping cream in place of the 1/2 and 1/2 and it turned out awesome! Next time I will try it with all eggnog for more of that eggnog flavor.
Thanks for the wonderful site and all of your great tips!
Please log in or create a free account to comment.Okay Jillee, can you please tell me if I do or do NOT need to add the 1c heavy whipping cream to your caramel sauce in order to make the creamer? Or do I just make your sauce, then pick up the creamer recipe at adding 4 more cups of half & half and vanilla extract? I am so confused! Lol! I’m grocery shopping today & would hate to buy heavy whipping cream if it’s not needed for the creamer recipe, since I doubt I would be using it for anything else. I hate to waste! Thanks so much!!
Please log in or create a free account to comment.Several years ago, when purchasing the “creamer” for the hubby, I pointed out all the chemicals and convinced him to only get the whole cream kind…cost a bit more but worth it! Then last month, inspired by YOU I thought I should start saving the containers for “something”…then I remembered this recipe! I made a batch last night, my 2 containers were only 1/2 full…1 went to his (and my daughters) WORK to live in the fridge with NO LABEL, and the other stays here at home.
ALREADY I have reports that the creamer is WONDERFUL in her bold black tea! TY again Jillee!!
Please log in or create a free account to comment.I just made the recipe. Simple and delicious! Saved a little for my husband’s vanilla ice cream and the rest went in my creamer. I can’t wait until the morning. Thank you, Jillee.
Please log in or create a free account to comment.Just made this and drizzled it over Granny Smith apples for the kids. It was declared “the best caramel I’ve ever tasted!” by my 8 year old! Success! Thank you for sharing!
Please log in or create a free account to comment.I just want the plan Vanilla coffee creamer, How do you make that, just leave out the caramel?
Please log in or create a free account to comment.I haven’t tried that but I’m assuming it would work!
Please log in or create a free account to comment.I put in 2 teaspoons of vanilla and I think it is as good as the vanilla creamers! I also used 3 cups 1/2 & 1/2 and 1 cup of milk, I don’t like it as thick with 4 cups of 1/2 & 1/2 makes it. I’ve tried a bunch of different vanilla creamer recepies and this one is the closest I’ve found!
Please log in or create a free account to comment.Couldn’t u just boil a can of sweetened condensed milk for 4 hrs and use that for carmel..???? Or, is it the texture thing that won’t work?
Please log in or create a free account to comment.*caramel
Please log in or create a free account to comment.This looks so good. Can’t wait to make the creamer! I usually stay away from the store bought creamers due to all of the added ingredients. We’re working to eliminate GMOs out of our diet, and I find making more things from scratch gives more control to achieve that goal. Thanks for so many of the great things you share :-)
Please log in or create a free account to comment.I have made this recipe 3 times now, WONDERFUL is all I can say. Thank you for this wonderful recipe, I now can have more than one cup of coffee and the caramel sauce is my hubby’s favorite. Hugs to you Jillee, keep the posts coming as I am trying out most of them!!! 5 STARS…
Please log in or create a free account to comment.I just made this and it is delicious! Thank you for the super easy recipe
Please log in or create a free account to comment.When you make the creamer… Do you add all of that to the caramel sauce? I got lost at the Mix 4 cups of half and half to the sauce. Which sauce since there are 2 recipes on here?
We buy the chocolate caramel creamer at Walmart all of the time so this will save some $$$. I am going to add a smidge of Hershey’s Chocolate syrup to my cup and see if it works.
Please log in or create a free account to comment.The “4 cups half and half ” goes in the “Homemade Caramel Vanilla Creamer”. The second recipe
Please log in or create a free account to comment.You wouldn’t happen to have a hazelnut version would you?
Please log in or create a free account to comment.I don’t! But that sounds delicious! I would try Googling it because I bet someone out there has a great recipe!
Please log in or create a free account to comment.Love this! I will be trying it soon!!
Please log in or create a free account to comment.Not to be all unfriendly but for the person looking to make this more diabetic friendly–As a “practising Type 1” using an insulin pump for the past 4 years I can tell you—it’s not the “sugar” thats the big issue. Oh I am not sayin’ that “sugar” is GOOD for any of us but we are NOT allergic to sugar.
What it is is–the carbs that sugar etc contains. And for this type recipe the amount of sugar that you would consume—and bear in mind that you can CONTROL the sugar here but you really can’t when it is a store bought item–is probably MUCH less than you would get using the pre-made stuff and also probably a lot less per SERVING than the store stuff and less chemicals (which have a strong connection to becoming diabetic).
Now what you do want to figure out is how much CARB GRAMS you would get using a realistic measurement for lets say coffee. And then decide if this is worth it for YOU. I am sure Mr. Google can tell you what the carbs for the caramel (as made) and the dairy (or non-dairy coconut milk or soy) would be. Measure what you think you would use PER SERVING and then go from there. Once you have done this math–they TOLD you you were gonna need that High School math SOMETIME didn’t they!!!!—you only have to do it once and done.
I am pretty sure that the amount is small and easily covered with insulin or careful measurement. I know I am sometimes surprised what a little tasty bit of something will do for me and what I consider “Worth” the “cost” in carbs. And of course this would be so much better for you than the bizarre stuff from the store!
I have looked at the “Brown Sugar Splenda” and if I remember it right it is just plain old Splenda with some brown sugar “flavor” added. And some Splenda is really a blend of HALF PURE WHITE SUGAR and some proportion of Splenda and fillers to make up VOLUME for baking. (And I tried it and—never again!)
I use the “Raw” sugar or–when I can find it!-Demarara Sugar. This is a sugar that is not purified or cooked as long as white sugar and has much more of the molasses flavor in it–but it is a “Dry” sugar not moist like brown sugar (which is white sugar with molasses mixed back in to mimic the Demarara sugar! ) Sometimes this is called “Florida Crystals” and it packs a bigger ” flavor punch” with LESS and I can save some carbs and get more flavor right there. This stuff has become easier to find in even Walmart recently. I haven’t used it to bake or cook with but I have used it in marinades and similar and on cornflakes and it is wonderful and does NOT raise my glucose. Might be worth a try!
Please log in or create a free account to comment.Thank-you!!!!!
Please log in or create a free account to comment.I can’t wait to try this!! I can’t find flavored coffee creamer here in Europe – I’m always asking visitors to bring some over in their suitcases. What a pain! I do hope this works…..
Please log in or create a free account to comment.Can you freeze this or have you tried? I can’t wait to try it!!
Please log in or create a free account to comment.I haven’t frozen it yet…but I freeze milk and it should work the same!
Please log in or create a free account to comment.Are you the Vickylynee, the owner of this beautiful sound recipe for creamer??? I made this, this morning. And I guess I misunderstood about the sugar. I use the white sugar and water, It became a big glob of rock hard sugar mountain in my pot…. I am so embarrased. Do I supporse to use brown sugar…? I didn’t make the first recipe, because it has butter in it, I was not crazy about butter in my coffee. ( I once did this and it made my coffee oily) For the second recipe, can I make caramel without butter in it?? PLEASE HELP!!! And thank you!
Thanks so much for this recipe! I’ve totally gotta try it. My family is a big fan of flavored creamers, too. My favorite is Hazelnut, and my mother’s is Cinnamon-Vanilla. But, we like a good caramel once in awhile, too. I may have to try my hand at making them all!
Please log in or create a free account to comment.@ well: it’s probably fat globules from the 1/2 and 1/2. It just needs to be stirred again before drinking. It’s part of what gives it a good “mouth-feel”.
Please log in or create a free account to comment.This is too good pass up. Must try it once. Thanks
Please log in or create a free account to comment.I was intrigued, until I noticed the cup of coffe in the bottom photo looks like something is floating on the surface of the coffee. It looks kinda icky, and I was wondering what that is?
Please log in or create a free account to comment.What Darlene said below. Just needed another stir.
Please log in or create a free account to comment.Have you ever tried making caramel sauce out of sweetened condensed milk? So easy!!
Please log in or create a free account to comment.Peel the label off an unopened can of condensed milk. Drop it in water in the crock pot or large pot, completely submerged for 8 hours. Let it cool, and you have caramel. Yumm Yumm!!!
I boil 2 cans of condensed milk (eagle brand) for 3 hours. To make caramel pie, I add some pecans in the crust and whipping cream to the top. I do 4 cans at a time that way I have two pies, or caramel for other treats.
Please log in or create a free account to comment.………… i love you for that Jules.
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