No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Caramel Sauce

Caramel is sugar that has been taken just to the edge of burning. Caramel's color reveals the extent to which it is cooked. The palest form is just concentrated sugar syrup. The next stage is golden, followed by amber and dark.

  • Yield: Makes enough for 1 cake
Caramel Sauce

Source: The Martha Stewart Show, April/May Spring 2006


  • 1 cup light-brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup evaporated milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt


  1. Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.

Reviews (12)

  • mrt 18 Mar, 2015

    This was so easy to make and turned out perfect for me the first time. I was looking for a caramel sauce to make to use in my coffee and this is perfect.

  • Giantgoldstaple 1 Feb, 2015

    Came out super dry and grainy, pale in color, even though I melted sugar in the butter first... No idea what I did wrong, made worst sauce ever though!

  • ButterBeanME 16 Dec, 2014

    OH MY GOD this is so good, like having your favorite guy wrap you in his arms! I tripled the recipe and got over 32 ounces. Put it in the 4 oz jelly jars for Christmas gifts. Had about 1/2 cup or so left over for me!! I dumped everything in together, no grittiness. Used salted butter and omitted the pinch. Cooked to almost a soft ball stage, it does thicken as it cools. YUMMY!!

  • Meri-cakelady 31 Oct, 2014

    This recipe was AWESOME! Very smooth and tasted great! I used the tip of the first review because I had read that it could come out gritty. So I melted the butter and brown sugar first over med heat until it began to boil...removed from heat then added the condensed milk and vanilla on low/med heat for about 3 minutes. Removed from heat and stirred until smooth, then chilled in fridge. :)

  • Wendy Cox 24 Nov, 2013

    excellent and easy caramel sauce recipe. I would add that I cooked the brown sugar and butter until sugar was liquid and starting to boil. removed from heat and added milk, returned to heat and boiled stirring constantly for 6 min. Removed from heat and added vanilla then returned to heat for 1 more minute. It was perfect!

  • NLovesFood 14 Oct, 2013

    I just made this and it is so delicious! I used sugar in the raw. I halved the recipe due to the ingredients I had available. It's my first time making anything caramel, and this came out perfect. I added sliced apples which were seasoned with cinnamon and nutmeg. Then I made a crumble. I buttered muffin tins and added the apple and then the crumble. I put a little crumble on the bottom. Just a sprinkle as a trial and error. It's in the oven now. It looks and smells yummy. Thank you Martha!!

  • Mary Blackledge Corroo 12 Jul, 2013

    This is a simple to make but good tasting sauce.

  • Ruth Hansen 2 Apr, 2013

    I made your caramel sauce it was awesome tasked great but the texture was gritty I made caramel nut clusters how can I make it so it is smooth

  • Gina Holloway 3 Jul, 2012

    I cannot have milk products. I substituted coconut milk from carton (not the canned stuff) for the condensed milk (half of it was coconut unflavored creamer) and olivia coconut spread for the unsalted butter.... YUMMY

  • amdphoto 16 Oct, 2009

    I drizzled this over an apple cream cheese tart and it's wonderful.

  • laynes02 24 Oct, 2008

    would melted soft caramel candy work the same as caramel sauce?

  • ontherun 7 Nov, 2007

    Very good. Easy to make.

Related Topics