Thick Homemade Caramel Sauce (Rich, Buttery & Foolproof!)

If you’ve ever wanted that deep, buttery caramel sauce that’s thick enough to coat a spoon but smooth enough to pour, this is the one.
Made from scratch with simple ingredients, this caramel is decadent, glossy, and tastes better than anything store-bought.

It’s perfect for drizzling over cheesecake, dipping apples, topping pancakes, or even stirring into coffee for a homemade caramel latte.

Recipe Overview

Prep Time: 5 minutes
Cook Time: 15–20 minutes
Total Time: 25 minutes
Yield: About 3 cups
Difficulty: Easy to moderate

Ingredients

1 cup (2 sticks) unsalted butter – don’t substitute! This gives the caramel its rich flavor and silky texture.
2 cups packed dark brown sugar – dark adds a deeper molasses flavor (you can use light if you prefer milder sweetness).
1 cup light corn syrup – this prevents crystallization and keeps your caramel smooth.
1 (14 oz) can sweetened condensed milk – adds creaminess and body.
4 tablespoons heavy whipping cream – for extra richness and a glossy finish.
2 teaspoons pure vanilla extract – rounds out the flavor beautifully.

Instructions

Step 1: Melt the Butter

In a large, heavy-bottomed saucepan, melt the butter over medium heat. Stir occasionally to prevent scorching.

Step 2: Add Sugar and Corn Syrup

Once melted, stir in the brown sugar and corn syrup.
Continue stirring until the mixture is fully combined and starts to bubble gently.

Step 3: Stir in the Condensed Milk

Slowly pour in the sweetened condensed milk, stirring constantly.
Continue cooking over medium heat, stirring often, for 10–15 minutes.

Tip: The caramel should reach a thick, smooth consistency and pull slightly from the sides of the pan when stirred.

If you have a candy thermometer, cook until it reaches about 225–230°F (107–110°C) for a pourable but thick sauce.

Step 4: Add Cream and Vanilla

Remove the pan from heat and carefully stir in the whipping cream and vanilla extract.
(Be cautious — it may bubble up when the cream hits the hot caramel!)

Mix until smooth and glossy.

Step 5: Cool & Store

Allow the caramel to cool for 10–15 minutes before using.
It will thicken as it cools — perfect for drizzling or dipping.

Pour into glass jars and store:

In the fridge: up to 1 month
Reheat: Warm gently in the microwave or on the stove with a splash of cream to loosen

Serving Ideas

Drizzle over apple crisp, ice cream, or brownies
Spoon onto pancakes, waffles, or French toast
Dip fresh apples, pretzels, or marshmallows
Swirl into coffee, hot chocolate, or milkshakes
Spread between cake layers for a gooey caramel filling

Tips for Perfect Caramel Every Time

Use a heavy-bottomed saucepan — this prevents burning.
Don’t walk away — caramel can go from perfect to scorched fast.
Stir constantly, especially once the sugar dissolves.
For a salted caramel version, stir in ½ teaspoon of sea salt at the end.

Summary

This Thick Caramel Sauce is buttery, rich, and utterly irresistible.
You’ll never go back to store-bought again — one spoonful, and you’ll be hooked.