Caramel Sauce

Caramel Sauce

Lorri 0

"Yes, it's true -- caramel sauce can be this easy."

Ingredients 3 h {{adjustedServings}} servings 90 cals

Serving size has been adjusted!

Original recipe yields 14 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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  • Cook

  • Ready In

  1. Fill a large saucepan with water and bring to a boil over medium heat. Place the can of milk, unopened, in the boiling water. Cover and let simmer 3 hours, topping off water as needed and turning the can every half hour to prevent scorching. Carefully open can and serve.
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Reviews 86

  1. 91 Ratings


Recipe is simple - but it doesn't have the same rich flavor as "true" caramel sauce. Making caramel sauce from scratch is soooo much easier than babysitting a can for 3 hours! What you need: 1 cup Sugar, 6 Tablespoons Butter, 1/2 cup Heavy Cream. Have the butter and cream measured out and on hand when you begin. Whisk 1 cup of sugar in a heavy saucepan over medium-high heat until sugar dissolves. Once the sugar starts boiling - do not whisk just swirl the pan. When the sugar turns an amber color add the butter and swirl until melted. Remove pan from heat and count to 3 - then slowly pour the cream into the pan, swirling until incorporated - then whisk until mixture is smooth. Pour into mason (glass) jars and allow to cool. Can be kept refrigerated for up to 2 weeks. Easily done in less than 10 minutes and tastes much better!

Caroline C

I first reviewed this a couple of years ago, but I wanted to post again in response to the scare-mongering... Ok, so my experience is this: I have boiled DOZENS and DOZENS of cans of condensed milk, and I can assure anyone that IT IS COMPLETELY SAFE TO DO SO. My only advice is 1. Make sure you keep topping up the water, and do not let the pan boil dry. 2. Be careful when opening the can: I wrap the can in an old towel, because some of the very hot caramel sauce does ooze out of the puncture hole a little. By the way, the 'sauce' will turn out very very thick and gloopy - NOT a syrupy pourable consistency.


I don't know if it's a good idea to leave the lid on the can when boiling. I've been doing this for at least 10 years when making my caramel pie and have never left the lids on. Better to be safe than sorry, remove the lids...makes it easy to stir around to make sure all the milk is cooked properly as well as preventing unwanted pressure building up inside the can with the boiling water.