Carnation® Caramel Sauce

Carnation® Caramel Sauce

Nestle(R) Carnation(R) 0

"Try this easy, foolproof caramel sauce. Drizzled over baked apples, waffles or vanilla ice cream it makes a simple dessert out of this world!"

Ingredients 30 m {{adjustedServings}} servings 155 cals

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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  1. COMBINE sugar and water in medium, heavy-duty saucepan; cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Continue to boil, without stirring, for 10 to 14 minutes, tilting pan occasionally to keep color even until mixture turns a deep caramel color. Remove from heat.
  2. STIR in sweetened condensed milk (mixture will foam up); do not scrape sides of pan. One tablespoon at a time, add 1/4 cup butter, stirring well after each addition. Stir in remaining butter and vanilla extract until smooth. Serve over ice cream, cake or fruit.
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Reviews 33

  1. 37 Ratings


TEN STARS! I have used this with Eagle Brand, Nestle, Walmart brand, Meadowbrook, fat free, etc, etc. It turns out EACH and every time. I would point out that if you have ever made homemade candy of any type, this recipe will be super easy! I can understand how everyone who rated this one low, did so. It is really easy to scrape the sides of the pan---but DON'T....this is what causes all that sugar on the sides to turn the sauce gritty. Also, don't let it turn too brown in color, this will make it taste burnt. You should take it off the heat about a minute after you notice the color changing. Be careful, once the color begins turning, it will go quickly! You will notice an awkward smell, but don't worry, it is not burnt....yet. The key is keeping your eye on it while it is cooking. One other thing, when pouring the milk in, it is helpful for me to add about 3 Tbsp and stir that in (since it foams up so much) and then when that is stirred in add a little more and stir and then add the rest. This recipe is the greatest!

What a Dish!

This is very good, and the recipe is easy to follow. I have passed this recipe up before because I was sure that the sugar mixture would burn during the long boiling time without stirring. Don't be scared! It doesn't burn- the sides of the pan get sticky and the mixture will stick (on the sides) when you pour in the milk- this is the reason you do not want to scrape the sides. Make sure you do not scrape the sides as you pour it out of the pan either. I found I had to boil for 12 minutes. If you follow the directions you will have a beautiful caramel sauce. I plan to use it for apple dipping tonight.


This sauce is very thin. The flavor is okay, but I expected it to be thick. It also separates when you refrigerate it, so it has to be heated and stirred back together. I would not make this again.