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Caramel sauce made from scratch is one of those little kitchen wins that makes you feel like a total dessert hero, and this version skips the candy thermometer completely. It comes together in about 13 minutes with a warm hit of cinnamon and a buttermilk tang that keeps it from tasting flat or one-note. My girls Maddie and Lizzie now beg to dip apple slices the second they smell it bubbling, and I love spooning it warm over our bite-sized mini cheesecakes.
If you have ever been intimidated by homemade caramel, this easy stovetop method is about to become your new go-to.
Caramel Sauce Quick Look
- đź•’ Prep Time: 5 minutes
- 🌡️ Cook Time: 8 minutes
- ⏳ Total Time: 13 minutes
- 🍽️ Serving: 6 servings (about 1 cup)
- ⚡ Calories: 188kcal
- 🌶️ Flavor Profile: Rich, buttery, and sweet with warm cinnamon and a gentle buttermilk tang
- âś‹ Difficulty: Easy, about as simple as our chocolate cream cheese frosting
Quick Answer
Add the buttermilk, granulated sugar, brown sugar, cinnamon, butter, corn syrup, baking soda, and salt to a medium saucepan. Bring it to a boil over medium high heat, then reduce to low and simmer for 8 minutes, stirring often. Pull it off the heat, stir in the vanilla, and let it cool slightly. The baking soda gives it that signature smooth, slightly foamy caramel texture, no thermometer required.
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Why This Recipe Works
Click to see the technique science
- Buttermilk keeps it from being cloying. The gentle tang balances all that sugar, so the caramel tastes rich instead of flat and overly sweet.
- Baking soda does the heavy lifting. A small amount reacts with the buttermilk to give the sauce a smooth, light, almost airy texture without any fussy sugar work.
- Corn syrup blocks crystals. One tablespoon keeps the sugar from seizing into grainy crystals, so your sauce stays silky every single time.
- Cinnamon adds cozy warmth. Just half a teaspoon turns plain caramel into something that tastes like fall in a jar, perfect over apples and ice cream.
- No thermometer, no stress. You simmer for a set 8 minutes instead of chasing a hard-crack temperature, which makes this totally beginner friendly.
- It reheats beautifully. Store it in the fridge and a quick warm-up brings it right back to that pourable, drizzle-ready consistency.
Why You’ll Love This Recipe
- It comes together in about 13 minutes with everyday pantry staples and zero special equipment.
- It is endlessly versatile, just like our oatmeal cream pie ice cream bars, and tastes incredible warm or chilled.
- The buttermilk and cinnamon make it taste homemade and special, not like anything from a squeeze bottle.
Key Ingredients
Just nine simple ingredients, most of which you probably already have, come together for this easy caramel sauce.
- Buttermilk: The secret ingredient. It adds a subtle tang and, with the baking soda, creates that signature smooth caramel texture.
- Granulated and brown sugar: Using both gives the sauce depth, with the brown sugar adding extra molasses richness.
- Unsalted butter: For that classic buttery caramel flavor and a glossy, luscious finish.
- Ground cinnamon: The cozy warm note that sets this caramel sauce apart from the plain version.
- Light corn syrup and baking soda: Corn syrup prevents graininess while baking soda lightens the texture.
See recipe card for exact quantities.
Variations and Substitutions
This easy caramel sauce is a wonderful base, so feel free to make it your own.
- Salted caramel: Increase the kosher salt to a generous half teaspoon, or sprinkle flaky sea salt over the top right before serving.
- Skip the cinnamon: Leave it out for a classic plain caramel sauce that works in any recipe.
- Boozy caramel: Stir in a tablespoon of bourbon or spiced rum with the vanilla for a grown-up version.
- Pumpkin spice: Swap the cinnamon for pumpkin pie spice for a fall flavor that is amazing over a slice of cake.
- More sweet sauces: Love a good homemade topping? Try drizzling our easy caramel over mini cheesecakes or chocolate chip bundt cake.
How to Make Caramel Sauce
- Place all of the ingredients except for the vanilla extract into a medium sized saucepan or pot.
- Bring the mixture to a boil over medium high heat, stirring to combine, then reduce the heat to low.
- Simmer on low for 8 minutes, stirring often so the bottom does not scorch. The sauce will bubble up and turn a deep golden caramel color.
- Take the pot off the heat, stir in the vanilla extract, and let it cool slightly. Serve warm or transfer to a jar to chill. Enjoy!
Recipe Tips & Tricks
- Use a bigger pot than you think you need. The baking soda makes the caramel foam up dramatically as it boils, so give it room.
- Stir often, especially at the end. The sugars can catch and scorch on the bottom, which gives the caramel a bitter taste.
- Do not skip the baking soda. It reacts with the buttermilk to create the smooth, light texture that makes this sauce special.
- Let it cool to thicken. The caramel looks thin and pourable when hot and thickens as it cools, so do not overcook it trying to reach a thick consistency on the stove.
- Warm leftovers gently. Microwave in short 15 second bursts or warm on the stove, stirring, until it is pourable again.
- Measure before you start. This sauce moves fast once it boils, so have everything ready to go beside the stove.
Serving Ideas and Suggestions
This easy caramel sauce is basically liquid gold for your whole dessert table. Drizzle it warm over vanilla ice cream, pour it onto a stack of our baked chocolate chip cake donuts, or spoon it over a slice of lemon blueberry coffee cake for an instant upgrade.
It is also a dipper’s dream. Set out a plate of crisp apple slices, pretzel rods, or graham crackers for dunking, the same way we do with our chocolate covered peanut butter pretzels. The cinnamon makes it especially perfect for fall gatherings and holiday dessert boards.
For a layered treat, swirl the caramel into our homemade pistachio pudding or layer it into a trifle like our lemon blueberry trifle. However you serve it, this caramel sauce turns a simple dessert into something memorable.
Caramel Sauce FAQs
Buttermilk is the secret to this recipe. Its gentle tang balances the sweetness so the caramel does not taste cloying, and when it reacts with the baking soda it creates a wonderfully smooth, light texture. If you do not have buttermilk, you can make a quick substitute by stirring a half tablespoon of lemon juice or white vinegar into regular milk and letting it sit for five minutes.
Stored in an airtight jar in the refrigerator, this caramel sauce keeps well for up to two weeks. It will thicken as it chills, so simply warm it in the microwave in 15 second bursts or gently on the stovetop until it is pourable again before serving.
Yes, caramel sauce freezes beautifully for up to three months. Pour the cooled sauce into a freezer safe container, leaving a little room at the top for expansion. Thaw it overnight in the refrigerator, then warm gently and stir until smooth before using.
Graininess usually means some of the sugar crystallized. The corn syrup in this recipe helps prevent that, so be sure not to skip it. Stirring constantly and making sure the sugar fully dissolves as it comes to a boil also keeps the sauce silky and smooth.
Absolutely. The cinnamon adds a cozy warmth, but you can leave it out for a classic plain caramel sauce that works in any dessert recipe. You can also swap it for pumpkin pie spice or a pinch of nutmeg to change up the flavor.
So many things. Drizzle it over ice cream, cheesecake, brownies, cakes, and donuts, swirl it into coffee or hot chocolate, or use it as a dip for apple slices and pretzels. It also makes a gorgeous topping for pancakes, waffles, and bread pudding.
Looking for your next sweet project? Whip up a batch of our chocolate chip bundt cake and pour this warm caramel sauce right over the top.
Set out a bowl of warm caramel for dipping our golden deep fried Twinkies.
Warm a monster cookie bar and drizzle it with caramel for an easy a la mode treat.
Add a swirl of maple whipped cream for an extra cozy touch.
Easy Caramel Sauce
Ingredients
- 6 tablespoons buttermilk
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Place all of the ingredients except for the vanilla into a medium sized sauce pot.6 tablespoons buttermilk, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1/2 teaspoon ground cinnamon, 4 tablespoons unsalted butter, 1 tablespoon light corn syrup, 1/2 teaspoon baking soda, 1/4 teaspoon kosher salt
- Bring to a boil over medium high heat, reduce to low.
- Simmer on low for 8 minutes.
- Take off the heat, add in the vanilla, let cool slightly, serve and enjoy!1 teaspoon vanilla extract
Video
Notes
- The recipe is adapted from The Gunny Sack.
- This sauce stores well in the refrigerator so you can make a double batch if you’d like.
- This is a great gift giving recipe for holidays, birthdays or just because.
- You can freeze this caramel, see my tips above.
- If you are not a fan of cinnamon, you can leave it out.
- You can use this on so many different things such as fillings, over ice cream, drizzled over cake slices, etc.
Nutrition
Love This Recipe?
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You can just leave the cinnamon out. This is a caramel sauce, not really the same as buttermilk syrup.
I remember trying buttermilk syrup years ago and really liked it. This recipe looks similar. Will definitely be making this for some cinnamon rolls. I will have to replace the cinnamon. Any suggestions?
Love this recipe! I’ve substituted vanilla powder for the cinnamon several times for those who don’t like cinnamon as much. Do have a question… How many times can it reheated if it used after the first time it has been reheated?