So you’ve made our sweetened condensed milk recipe and now you want to use some of it for a caramel sauce? Not a problem! This caramel sauce is perfect for drizzling, dipping, baking, and pie fillings. We actually used it in a few of our dessert recipes! This recipe’s instruction is super similar to the sweetened condensed milk except we do recommend you use the stove instead of the crockpot!
This recipe will focus on using whole milk version of sweetened condensed milk but non-dairy alternatives will still work but may not be exactly as pictured. After you perfect the base, try out these flavor variations:
Variations
Salted Caramel
Add ½–1 teaspoon flaky sea salt
Apple Caramel
→ Stir in 1–2 tablespoons apple cider reduction + pinch of cinnamon
Orange Caramel
Add ½ teaspoon orange zest and 1 tablespoon fresh orange juice
Chocolate Caramel
Whisk in 1–2 tablespoons cocoa powder or melted dark chocolate
Spiced Caramel
Add cinnamon, nutmeg, or pumpkin spice to taste
Be sure to comment below or tag us on social media if you’ve tried this recipe!
From the TREAT$ kitchen
Caramel Sauce
Yield
Yield: About 1 cup – make as much as you need! For example, if you want 3 cups of caramel sauce, just multiply this recipe by 3.
Ingredients
Equipment
- Whisk
- Saucepan *
- Measuring cups & spoons
- Silicone spatula
- Jar for storage
Instructions
- Pour 1 cup sweetened condensed milk into a small saucepan.
- Cook over low heat, stirring constantly to prevent scorching.
- After 10–15 minutes, the milk will gradually darken in color and thicken into caramel.
- Once it reaches a deep golden color, remove from heat.
- Whisk in 1–2 tablespoons unsalted butter (if using), ½ teaspoon vanilla extract, and Pinch of salt.
- Let cool slightly before using – the caramel will continue to thicken as it cools.
Notes
- While you can make it in the crockpot, it will take longer to make versus on the stovetop.
TREAT$ by Emoni · treatsbyemoni.com
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