Caramel sauce is a delicious dessert that is perfect on foods from ice cream to brownies to fruit. The best part? You can make this rich, silky caramel sauce at home with just two simple ingredients. This quick and easy recipe is perfect for when you need a sweet topping in a pinch!
This has to be one of the easiest sauces I've ever made! You can use this sauce on anything from empanadas, sugar cookies, pumpkin cookies, cider, cupcakes or donuts.
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Ingredients
You really just need 1 ingredient to make this sauce, but I like adding some salt to make it 2 ingredients.
- sweetened condensed milk
- salt
Instructions
It's easy to make this recipe! Let's get started!
- Step 1: Remove the label from the can. Place can in submerged water.
- Allow the can to simmer for several hours. Remove the can with tongs.
- Step 3: Allow the can to cool completely before opening.
- Step 4: Serve your caramel sauce.
Substitutions
This recipe is very versatile and easy to make.
- Dairy: If you are ok eating dairy, go ahead and use sweetened condensed milk.
- Gluten free: This recipe is naturally gluten free.
- Vegan: For a rich creamy vegan caramel, use sweetened condensed coconut milk.
- Dairy free: You will also want to use a dairy free sweetened condensed milk.
Variations
You can make this sauce 3 ways:
- Stovetop
- Slow cooker
- Microwave
The microwave version is the quickest version while the slow cooker is the longest but easiest version.
Equipment
Should you go with the slow cooker route, you're going to need your slow cooker .
Storage
The sauce will store for about a month covered in the refrigerator. You can also store it in a jar and freeze it for up to 6 months.
Tips
- Make sure the cans are fully submerged: Whether you're using the stovetop or slow cooker method, make sure the cans are completely covered with water. If not, there's a risk of the cans exploding during cooking.
- Thinner sauce: If you want your sauce a little thinner, stir in 1-2 tablespoons of butter (or vegan butter) just before serving.
- Thick or dark caramel: You will want to extend the simmering time by an additional 1-2 hours if using the stovetop or slow cooker method. For the microwave method you will want to cook an additional few minutes longer. The longer you cook it, the richer and more intense the caramel will become.
FAQ
Yes, you can make this caramel sauce ahead of time. Store it in an airtight container in the refrigerator for up to a week. When ready to use, reheat gently in the microwave or on the stovetop.
This sauce is ideal for drizzling and dipping but isn’t suited for candy-making, as it doesn’t harden like traditional caramel candy.
It makes about 1 cup of caramel sauce once it's cooked.
I used regular store brand and Eagle Brand which worked good. For my dairy free caramel, I used Nature's Charm. I used a sugar free brand and a regular sweetened brand. I found the sugar free brand needed longer cooking time to get it to brown.
Related
Looking for other recipes like this? Try these:
2 Ingredient Caramel Sauce
Equipment
- slow cooker optional
- sauce pan optional
Ingredients
- 1 can sweetened condensed milk
- 1 pinch salt optional
Instructions
Microwave Instructions
- Pour the condensed milk into a bowl: Transfer the coconut condensed milk into a large, microwave-safe bowl and cover it completely.
- Initial heating: Microwave on 50% power for 5 minutes, keeping a close eye to prevent it from spilling over.
- Whisk and continue heating: Remove the bowl from the microwave and whisk the mixture. Cover it again, then reduce the microwave power to 20-30%. Continue heating in 2-3 minute intervals, carefully watching to avoid any spills.
- Check consistency: Once the caramel reaches your desired thickness, remove it from the microwave and let it cool slightly before using.
Slow Cooker Method
- Set up the slow cooker: Place the can of condensed milk in the slow cooker and completely cover it with water, ensuring the water level is 1-2 inches above the can.
- Cook low and slow: Set the slow cooker to the low setting and cook for 8-10 hours. For a thicker caramel, aim for the full 10 hours.
- Cool the can: Once done, turn off the slow cooker. Use tongs to carefully remove the can and place it in a bowl of cold water. Let it cool for at least 10 minutes.
- Transfer the caramel: After cooling, open the can and transfer the caramel to a bowl or a sealable container for storage.
Stovetop Instructions
- Place the can in a saucepan: In a small saucepan, place the can of coconut condensed milk and cover it with warm water, ensuring the water level is 1-2 inches above the can.
- Heat and simmer: Bring the water to a gentle simmer over medium heat. Once it starts simmering, reduce the heat to low, cover the saucepan, and let it simmer for 2-3 hours. The longer it simmers, the darker the caramel will become.
- Cool the can: After simmering, remove the saucepan from heat. Use tongs to carefully lift the can out of the water, and place it in a bowl of cold water. Let it sit for 10 minutes to cool down.
- Open and transfer: Once the can has cooled, carefully open it and transfer the caramel to a bowl or jar.
Morgan
So good and versatile!