This brown sugar caramel recipe is one I’ve perfected after testing dozens of methods. Unlike traditional caramel that relies on white sugar (which can turn gritty or bitter), my version uses brown sugar, butter, cream, and vanilla to create a luxuriously smooth sauce every time. My brown sugar caramel sauce is quick, simple, and versatile–perfect for drizzling over ice cream, pancakes, cakes, or even fruit. Making homemade caramel with brown sugar has never been easier, and once you try it, I guarantee you’ll want a jar in your fridge ready at all times.
Top Reader Reviews
- “Love this! I have tried quite a few caramel recipes but just couldn’t find that good caramel flavor. This is by far the best tasting caramel sauce thus far!! Thanks for the recipe!” -Carol
- “Wow I love this recipe incredible 😍” -Deon Heydenrych
Homemade Caramel with Brown Sugar
I make my easy caramel sauce with brown sugar for a multitude of reasons. First, it has a higher moisture content, which helps insulate the sugar from burning or crystallizing. Second, it already has a deep and rich flavor, so I don’t need to cook it for as long. And third, it makes my caramel smoother and thicker since the brown sugar dissolves more easily and already has some sticky molasses added to it.
My brown sugar butter caramel has the perfect balance of buttery sweetness and deep molasses flavor from the brown sugar. I buck tradition by stirring my sauce the entire time that it cooks, and it turns out glossy and lump-free every time. You don’t need a thermometer to get this recipe just right, and I’ve got every trick in the book to fix it if something goes wrong.
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How to Fix a Split Caramel Sauce
Even experienced cooks occasionally encounter a split or oily sauce. If your butter and brown sugar caramel separates, simply lower the heat and stir vigorously for 1-2 minutes. The mixture will come back together into a smooth, glossy sauce, I promise!
Brown Sugar Caramel Sauce Recipe
Equipment
- Kitchen Scale (optional)
- Candy Thermometer
Ingredients
- 1 cup brown sugar
- ½ cup unsalted butter (1 stick)
- ¼ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
Instructions
- Place the brown sugar, butter, and heavy whipping cream in a medium saucepan seet over medium heat.1 cup brown sugar, ½ cup unsalted butter, ¼ cup heavy whipping cream
- Stir often until it reaches a boil.
- Boil until the sauce begins to thicken, about 2 minutes. Stir in the vanilla, then remove from the heat.1 teaspoon pure vanilla extract
- Transfer to a heat-proof container. The sauce will continue to thicken as it cools.
Notes
- A medium saucepan (2–3 quarts) is ideal. Caramel bubbles up when boiling, and a smaller pot can overflow quickly.
- For this particular caramel recipe, I stir the entire time. I know that probably goes against everything you’ve heard about making caramel, but trust me, it works!
- Caramel sometimes becomes gritty when the sugar crystallizes, which can happen when some of the sugar gets stuck to the walls of the pan and dries out. I mostly avoid that pitfall by adding the cream and butter right away and stirring the whole time.
- You can add a tiny splash of lemon juice (about ¼ teaspoon) to the caramel before it boils to help prevent crystals as well. I promise, you won’t taste it!
- If you do find sugar crystals forming around the rim of the pot, dip a clean pastry brush in water and gently wash them back into the sauce. This prevents recrystallization later.
- Caramel often turns hard when it is cooked for too long and too much moisture evaporates. I help combat that by using brown sugar, which has more moisture than granulated white sugar. Still, take care not to overcook the caramel, as it will continue to thicken up as it cools.
- The brown sugar and butter mixture will deepen in color as it cooks. Pull it off the heat once it turns a rich amber brown. Any darker and it may start to taste bitter.
- If it starts to look separated or oily, lower the heat and keep stirring. This often happens if the butter and sugar mixture gets too hot too fast. It will come back together!
- If you’re using a thermometer, this caramel is ready when it reaches the soft-ball stage (235-240°F).
- For a thinner drizzle (great over ice cream or pancakes), stir in an extra tablespoon or two of warm cream after removing from heat. For thicker caramel, simmer an extra 30-60 seconds.
- Caramel sauce thickens as it cools. To reuse, warm it gently in the microwave in 10-second bursts, stirring between each, or reheat over low heat on the stove with a splash of cream.
- Try drizzling this brown sugar caramel over apple pie, bread pudding, or even stirred into coffee for a homemade caramel latte flavor.
- If you love salted caramel, add a few pinches of sea salt to this sauce, or use salted butter instead of unsalted.
- For a coffee caramel, dissolve 1 tablespoon of instant coffee granules in 1 tablespoon of hot water, then add it to the caramel sauce.
What’s the Difference Between Caramel and Butterscotch?
You may or may not be surprised to learn that this recipe is actually technically a butterscotch sauce. However, I really don’t find that it tastes like butterscotch at all, which is why I call it brown sugar caramel instead. Butterscotch is made with brown sugar, while traditional caramel is made with white sugar that’s toasted and caramelized. I find brown sugar much more forgiving to work with, and the flavor is so decadent!
How to Make Caramel with Brown Sugar Step-by-Step
Heat the Sauce: Place 1 cup of brown sugar, ½ cup of cubed unsalted butter, and ¼ cup of heavy whipping cream in a medium saucepan set over medium heat.
Bring to a Boil: Stir often until it reaches a boil. I stir mine pretty much constantly! If you notice any crystals forming around the sides of the pan, use a pastry brush dipped in water to dissolve them–this will prevent your caramel from turning gritty. Even easier, you can just squirt a splash of lemon juice into the caramel before it reaches a boil to prevent crystals.
Add the Vanilla: Boil until the sauce begins to thicken, about 2 minutes. Stir in 1 teaspoon of vanilla extract, then remove from the heat. Pull it off the heat once it turns a rich amber brown. Any darker and it may start to taste bitter. If it starts to look separated or oily, lower the heat and keep stirring–it will come back together. If using a thermometer, aim for the soft-ball stage (235-240°F).
Let it Cool: Transfer to a heat-proof container. The sauce will continue to thicken as it cools. For a thinner drizzle, stir in an extra tablespoon or two of warm cream after removing from heat. For thicker caramel, simmer it for an extra 30-60 seconds.
How to Store, Freeze, and Reheat
In an airtight container in the refrigerator, this delicious butter and brown sugar caramel sauce will stay fresh for up to 2 weeks. You’ll know yours has gone bad if there’s a strange odor or appearance to the sauce. You can also freeze it for up to 3 months. Just let it thaw overnight in the refrigerator before using.
I like to rewarm the sauce gently on the stovetop or in the microwave to soften it up.
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