Quick and Easy Caramel Sauce for Desserts

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This quick and easy caramel sauce for desserts is so easy to make at home, and this recipe is guaranteed to work each and every time you make it. The best part is you can add it to any kind of dessert you like.

I will be honest, I am not a lover of caramel. You may be thinking, she doesn’t know what she is missing out on. But hey, my husband loves the fact he doesn’t have to share his caramel-filled chocolate bars.

Although I am not a fan, it doesn’t mean that everyone else has to miss out. But want to know a secret! I tried the sauce when I made it, and it is really yummy. Doesn’t mean I am a converted caramel lover, but it was beautiful.

What desserts can I add caramel sauce to?

Sticky date pudding, carrot cake, butterscotch pudding, and bread and butter pudding are just a few dessert ideas that spring to mind to drizzle the sauce over. It adds the finishing touches, and the caramel flavour goes really well with them.

Adding it to your desserts during the preparation is also a plus to the quick and easy recipe. You may just have to let it cool right down to room temperature before adding it though. 

Desserts you can add the caramel sauce to are a non-bake cheesecake, either a thin layer on top or a swirl through the cream cheese mixture. Caramel sauce pudding, and my family’s favour Butterscotch Ice cream with a caramel swirl.

Can you substitute whole milk for heavy cream when making a caramel sauce?

Whole milk or full-fat milk contains a lot less fat than Heavey cream, substituting could end up in a disaster. But if you find you are in a position where you do not have enough milk to use but enough cream. You could reduce the amount of butter used to lessen the fat content within the sauce.  

How much is had to say, as it comes down to how much fat content is in the cream you are wanting to use. I personally have not tried the substitution yet, but when I do, and I am confident the ratio between butter and cream is right, I will be sure to share it with you.

How do you make caramel sauce using condensed milk?

Sweetened condensed milk can be used to make the caramel sauce, and it is just as quick and easy to make as the one I have below.

To make this, you need to switch out the 1/4 cup of milk and the teaspoon of vanilla extract for 395g tin of sweetened condensed milk and 1/2 a cup of glucose syrup (also known as corn syrup for those in the U.S)

And then follow my method below, with the adjustment of adding the sweetened condensed milk and glucose syrup in after the butter is melted and brown sugar is dissolved.

How long does caramel sauce last in the fridge?

Caramel sauce can last up to two weeks in the refrigerator, providing it is kept in an air-tight container or jar.

My homemade caramel sauce is too thick when it has been in the fridge?

The sauce does thicken over time, this is why it is such a versatile recipe. If you want it to be a dipping sauce or to drizzle over a dessert such as sticky date pudding, do so while it is still hot and kept at room temp.

But if you are wanting to use it in ice cream or over the top, the sauce needs to be a room temp or kept in the fridge to make it cold.

You can thin it out once it has been in the fridge and you can do this one of two ways. Put the container in some hot water for a good 15 to 20 minutes to help soften the sauce, or you can put it in a saucepan, on a low heat and slowly warm and stir until it gets to the desired consistency. Be careful not to boil, you only need to thin out the sauce not recook it.

How do you like your quick and easy caramel sauce for desserts?

Share with us what you like to put your caramel sauce on or in, along with new ideas you have tried with this recipe.