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.
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.
Please log in or create a free account to comment.So surprised to see my morning yumminess here today! This really is a good base recipe to add flavorings to as well. With the change in season here…add some pumpkin spice! Amazing!!
Please log in or create a free account to comment.:)
Vicky
Does anyone have a hazelnut creamer recipe? We go through a quart of that a week and I’d much rather make it myself to avoid all the “extra” ingredients.
Thanks!
Please log in or create a free account to comment.I would add some hazelnut extract to the mix! Try it in a small batch to adjust the ratios of flavoring a to creamer. Sounds yummy!
Please log in or create a free account to comment.I would love to try this do you have a dairy free version!! I love love caramel!!
Please log in or create a free account to comment.Half-and-half is a bit rich for me, but I think this would work with evaporated milk. That comes in a fat free version. I use the regular evaporated milk in my coffee already – this would make it even more yummy!
Please log in or create a free account to comment.I was just telling my husband I wanted to find a recipe for homemade coffee creamer and when I got online this morning, my prayers were answered! Gonna give this a try this morning after the kids are off to school and a quick run to the store :) Thanks Jillee!
Please log in or create a free account to comment.Pinning post haste….Love it :)
Please log in or create a free account to comment.Any tips on how to make this more diabetic friendly?
Please log in or create a free account to comment.Cathy, I do know that Splenda has a brown sugar. But I did wonder the same thing. I am pre-diabetic and hubby is full blown. =) I just has to take a pill before eating, no shots, yet. I does run in my family, but not his. He is diabetic due to pancreatitis. He also can’t have anything with alcohol in it.
Please log in or create a free account to comment.We have Pero! But my husband drinks coffee every day and while he used to use coffeemate creamer (uggh! horrible!) I have now switched him to the liquid stevia french vanilla flavored, along with raw whole milk. Tastes similar, but no bad stuff, much fewer calories and good enzymes from the raw milk. I want to try this for the caramel flavor of it :)
Please log in or create a free account to comment.I love to use coffee creamer to flavor oatmeal or eat with granola but it is so expensive! I can’t wait to try this out!
Please log in or create a free account to comment.Good idea Mjika! I didn’t even think about oatmeal! yummm!
Please log in or create a free account to comment.DC Adams, I bet you could make the caramel with just sugar & water, then add coconut milk to it. That would be yummy and dairy free! Valeen, half and half is (like the name suggests) 1/2 milk and 1/2 heavy cream. Just substitute those two things. I’m a coffee creamer addict, I can’t wait to try this recipe! Mmmm
Please log in or create a free account to comment.Thanks for the idea i will try it !!!! now all i have to do is by some coconut milk!!
Please log in or create a free account to comment.I’m not a coffee drinker but you can bet your sweet bippy (?) that I’m making that caramel sauce!
Please log in or create a free account to comment.I can’t believe I found this!! We recently decided to start the 100 Days of Real Food pledges and giving up my vanilla caramel creamer was going to be the hardest part for me, even with the substitution of maple syrup it just isn’t the same. So excited to try this!!
We do not have Half&Half here in Canada (at least not in my part) do you happen to know what the percentage is (10, 18, 35?)? Or what other cream could be substituted?
Please log in or create a free account to comment.It’s half cream, half whole milk, so ~12% butterfat. You could certainly substitute light cream (for a richer creamer) or whole milk (for a slightly thinner, lighter creamer). HTH!
Please log in or create a free account to comment.The Canadian equivalent to Half & Half is Blend Cream! Figured that one out myself awhile ago. :)
Please log in or create a free account to comment.Any help for those of us who are lactose intolerant?!? No ice cream, no milk, no half-n-half, no skim milk, no cheese…boo hoo. Thank you for all of your great ideas. (Just did a load of towels using your softener. Yeah!)
Please log in or create a free account to comment.i would try vanilla almond or soy milk. it might change the taste just a bit, but it is almost as thick as half and half. my daughter cant have milk either and she loves the pure almond vanilla milk. i was thinking about making the caramel with it so she could have some too. :)
Please log in or create a free account to comment.I use coconut milk for these kinds of things.
Please log in or create a free account to comment.Always finding “good things” here! I’ve been buying the natural storebought flavored creamer, now I’m going to give this a whirl. Can’t wait to try it.
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