Learn how to make a simple and delicious caramel sauce made with only sugar, milk, and sea salt. No cream or butter needed!
Quick Note: This is an updated version of a post that originally appeared on Bright-Eyed Baker in 2012. Updates include new text and photos, as well as some details added to the instructions for clarity.
Jump to:
Back in the day, when consuming copious amounts of sugar at once didn't seem like an awful idea, my coffee drink of choice was a caramel frappucino. I later moved to a skinny caramel frap, and then to caramel macchiatos, but my love of all things coffee + caramel persisted. It's for that reason and that reason only that I developed this recipe for making caramel sauce with milk.
I tried multiple other recipes - some using a dry method, some a wet method; some with heavy cream, and some with butter. But here's the thing: they were all problematic for one reason or another. One burned. Another was so thick you definitely couldn't pour it into a latté. And every recipe using cream or butter along with the requisite sugar just seemed a little too heavy for an every-morning drink.
So here we are now, after *many* failed batches, with a very simple caramel sauce made without any cream or butter. Making caramel sauce with milk is extremely unconventional, and there's a reason for that: milk has a lot less fat than heavy cream, which makes the process trickier. But it can work, it's still delicious, and after a little practice it's really not difficult at all.
What is dry-method caramel?
Like I mentioned before, there are two basic methods for making caramel: a wet method and a dry method. The wet method involves mixing sugar with water before cooking it; as the sugar melts, the water evaporates. With the dry method, the sugar is heated by itself until it starts to caramelize and turn liquid. Some people find the dry method more difficult, but I personally prefer it.
Ingredients
There are only three simple ingredients you need for this recipe: sugar, milk, and sea salt. I've personally tested this recipe with 2% and whole milk, but readers have shared in the comments that they've used all sorts of other milk. See the recipe notes for other types of milk that I've been told work.
Tips for making caramel sauce
This recipe can be tricky until you get the hang of it. Here are some tips I highly recommend you read before starting:
Start with clean tools. Make sure your pot and spatula are clean and dry. Your sugar should also be completely pure; if it has come into contact with bits of flour, etc., that could effect how well it liquifies. Clean conditions help prevent the sugar from crystallizing.
Use a heavy-bottomed, TALL pot. Trust me on this one! A thin pan will lead to burnt caramel, and a pan that's too shallow can lead to a dangerous mess, since the hot caramel will steam and bubble vigorously when you add milk to it.
Wear an oven mitt. Even with a tall pot, I recommend wearing an oven mitt on the hand that you'll use to stir in the milk. You need to keep the caramel stirring constantly once the milk has been added, but the steam can get so hot that this can become close to impossible with a bare hand.
Don't multi-task. Don't try to make caramel at the same time as you're doing something else. The process moves quickly and is extremely time-sensitive. If you're not paying close attention you'll most likely burn your caramel or cause it to seize or curdle, and nobody wants that!
Don't stir the sugar. I can't stress this enough: while the sugar is heating up and starting to liquify, DO NOT STIR. The only thing you want to use your spatula for at this point is to push the liquid sugar on top of the solid sugar so it doesn't burn. Hold off on any stirring until all of the sugar has liquified.
Don't burn the caramel. I realize this seems obvious, but it also needs to be said. Once the sugar turns to liquid, continue to cook it just until it turns a rusty golden-brown color. Then STOP.
Don't give up! Real talk: your first attempt at making caramel might not be a complete success. BUT, I can tell you from my own experience (and that of so many readers who have commented on this recipe!) that the second attempt is usually much better.
For more helpful pointers, check out my top ten tips for making caramel without cream!
Troubleshooting caramel
There are two main issues you might run into while making this caramel sauce:
The milk curdles: One issue with using milk in a caramel sauce is the possibility of it curdling. This can be caused by a few things: the sugar getting too dark or burnt (and acidic) before adding the milk, using old milk, and/or not stirring the caramel constantly once the milk has been added. In any case, you can usually save a curdled caramel sauce by using an immersion blender to smooth it out again.
The caramel seizes: It is not at all uncommon for your caramel sauce to seize when milk is added to it. When this happens, the liquid caramel hardens into a semi-solid clump and you're left with a pot full of milk and a clump of caramelized sugar. Don't panic! Just put the caramel back on the stove and stir it continuously until the clumps melt back into the sauce. It may take a while but it should eventually happen.
Can I double the recipe?
I would highly recommend that you not double this recipe unless you've made it many times already and are 100% comfortable with the process. Too much sugar in a pot becomes hard to cook evenly, and this can lead to all sorts of difficulties.
Making a thicker sauce
If you don't cook the caramel sauce for more than a couple minutes after adding the milk, it will be thin, which is perfect for mixing into coffee. But if you're looking for a thicker caramel sauce, just cook it longer (about 10-15 minutes after adding the milk) while stirring constantly.
Storing caramel
This caramel sauce can be stored in a jar in the refrigerator and should last for several weeks, if not longer. But I have no doubt you'll use it faster than that!
More caramel recipes
Once you've got the hang of making caramel, it's easy to adapt the method to different recipes. Here are some recipes using caramel that you can try:
Caramel Latté Ice Cream - A silky, luscious ice cream that tastes like the frozen version of an ultra-creamy caramel latte. Cannot recommend enough.
Salted Caramel and Candied Pecan Biscotti - Classic biscotti gets an exciting twist with the addition of crunchy candied pecans, a heavy caramel drizzle, and a sprinkle of sea salt to top it all off.
Boozy Chocolate Caramel Cups - Mini chocolate cups filled with rum-spiked caramel. It's homemade candy at its finest!
A final tip
Read through the entire recipe below before you start making this caramel sauce! The process moves very quickly and you'll be much more likely to succeed if you know what to expect.
PrintCaramel Sauce with Milk
A simple and delicious caramel sauce made with only sugar, milk, and sea salt. No cream or butter needed!
- Prep Time: 5 minutes
- Cook Time: 20 minutes (up to 30)
- Total Time: 25 minutes (up to 35)
- Yield: 1 to 1-¼ cups caramel sauce*
- Category: candy
- Method: stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 cup granulated sugar
- 1 ¼ cups milk**
- ¼ - ½ teaspoon sea salt***
Instructions
- Heat sugar in saucepan: Place the sugar in a large, tall, heavy-bottomed pot, shaking it so that the sugar is in a thin, even layer. Place the pot over medium-low heat. Set a timer for 8 minutes while the sugar starts to heat up. During this time, leave the sugar untouched.
- Continue cooking: Check on the sugar once the 8 minutes are up. If you're starting to smell it, or see areas where it appears light brown or translucent, it's about to start turning liquid. If this happens, skip to step 3 now. Otherwise, set the timer for another 8 minutes, but this time, keep an eye on the sugar. Around 8 minutes later you should see it starting to liquify.
- Warm milk: Meanwhile, prepare for the next few steps, as they will come quickly. Warm the milk in a microwave-safe container for about a minute, and stir to even out the temperature. Place the warm milk near the stove along with a trivet (where you can quickly place the pot of caramel once ready), and a heat-safe spatula.
- Finish melting sugar: As soon as you see the sugar turning liquid, take your heat-safe spatula and carefully start to scoop the liquid sugar over the solid sugar. Continue to do this as more sugar turns liquid; the idea is not to stir the sugar, but just to keep the liquid parts from burning. Once all of the sugar has turned liquid, stir gently until it turns a rusty golden-brown color. This should only take a few seconds; be careful not to let it burn.
- Add milk to sugar: As soon as the caramel turns the appropriate color, remove it from the stove, place it on the trivet, and quickly stir in half of the warm milk. It's important to keep stirring the caramel during this time. The milk will cause the caramel to steam and bubble rapidly, so be careful as you stir. Continue to stir as the bubbling subsides, and then stir in the remaining milk.
- Return to heat: Some (or much) of the caramel may have hardened when the milk was added. If so, or if you want a thicker caramel, return the pot to the stove. Stir constantly over medium-low heat until any hardened caramel has melted back into the mixture. Be sure to carefully pry any hardened bits off of the bottom or sides of the pot as necessary, melting these pieces back in as well. Be patient; it may seem like they aren't going to melt, but with time it should.
- To make a thicker caramel: If you want a thicker caramel, better for drizzling onto baked goods, cook the caramel, stirring constantly, for an additional 10-15 minutes after adding the milk. Be careful not to let it come to a boil. It will not look very thick while it's hot, but as it cools, it will thicken substantially.
- Add salt and cool: Once all hardened pieces of caramel have melted (as needed) and the caramel has cooked longer (as desired), remove the pot from the heat. Whisk in the sea salt. Pour the caramel into a heat-proof container (if using glass, you can put a metal spoon in it to prevent shattering). Cover and place in the refrigerator to store; it will thicken as it cools.
Notes
*A thinner caramel sauce will yield about 1-¼ cups, while a thicker caramel sauce (cooked longer) will yield about 1 cup.
**I typically use 2% milk or whole milk. Readers have told me that the following will also work: 1%, skim milk, rice milk, goat's milk, almond milk, soy milk, and lactose-free milks such as Lactaid. (I haven't tested these alternatives myself.)
***For more of a "salted caramel", use ½ teaspoon of sea salt. Otherwise, ¼ teaspoon should do it.
Basic Recipe Adapted From: The Perfect Scoop via Annie's Eats
Amy Morin
I am the type of person who can mess up my kids boxed Mac n cheese so when I found your recipe, I was prepared for failure! :) but I NAILED it and it was soooooo good and surprisingly easy! Thanks!
alexandra
That's amazing! Thanks for letting me know Amy. :) I'm so glad you're enjoying your caramel sauce!
sara
hi from Sardinia!yesterday i had a friend over for coffee and a chat and along with the coffee and some banana bread i served a mini wafer cup filled with my very own first batch of caramel sauce....said friend texted me today first thing in the morning telling me she actually woke up thinking of that blissful flavour and texture....everything went according to plan in preparation, even the caramel lumping in one single ball and the milk bubbling right to the brim of the pan....not to worry, everything went fine anyway....i kept it on the hob for a few more simmering minutes to get the gooey consistency i was looking for to go with my very own delicious vanilla panna cotta....a happy time was had by all!!!!!
alexandra
That's great Sara! I'm so happy to hear that you and your friend enjoyed the caramel sauce! I love how creative you were getting with it, serving it with panna cotta and banana bread too? Yum!
Kelli B
Also - Your recipe was soooo wonderfully detailed that I was able to pull it off on the first try. Thanks for the taking the time to be so specific so I didn't spend my whole night scraping burnt sugar out of a pot!
alexandra
You're welcome! That's so great that the recipe helped you out and your caramel sauce turned out well. :) Thanks for making my day with your comment; it's nice to hear when someone really appreciates a recipe!
Kelli B
THANK YOU SO MUCH for this recipe! I never keep condensed milk, half and half or evaporated milk on hand and needed some caramel sauce today. Your recipe saved me and is SO YUMMY! Having it on a spice apple cake right now - heaven! My playgroup moms will be so impressed tomorrow!
Bex
Okay, I tried again. I managed to get the heat lower, it took over the 16 minutes to completely melt. All seemed fine, but end result still seems off.. maybe a little grainy? It just doesn't look like smooth caramel. Any ideas??
alexandra
The caramel will bubble up when you add the milk, but once you stir it in and put it back on the heat again, you don't want it to be boiling anymore. If it does, the stove is too hot. With your second attempt, I'm thinking that probably shouldn't have happened since you lowered the heat, right? Did you stir constantly once the milk was in? One thing I've experienced is that if you don't, the milk quickly gets too hot and curdles a little, giving the caramel a weird texture. Does that help at all?
Bex
I can't turn my hob down any more.. that was the coolest it goes. But will try again today
I cooked it for around 5 minutes after adding the milk, just to get the lumps to melt again. It did boil, is it not meant to?
Thank you for the quick reply!
Claudette
i was wondering, i am not trying to make alot of caramel but i just want to add a little flavor to my mini-cini buns. would the recipe work if i used a smaller batch of sugar?
alexandra
Yes! The recipe can be halved (or probably even quartered) without a problem.
Claudette
Thank you so much. I cant wait to try it out. my daughters will love this!
Bex
Hi, I made this today, first time trying to make caramel. It doesn't seem quite right though and after being in the fridge all afternoon its not pourable anymore.. my hob seems to get hot very quickly as the sugar melted in the first 8 minutes!
Also, I'm making the caramel to go into chocolates.. have you got any tips for how it should be?
Thanks. X
alexandra
Hi Bex! I've never experienced this caramel getting solid at all, so I'm a little surprised you had this issue. Your hob definitely seems to run on the hot side though, so I would suggest turning down the temperature if possible so that the sugar takes longer to melt (closer to 16 minutes). But, assuming you added the milk as soon as your sugar melted and turned the right color, how long did you cook after adding the milk? And was the milk boiling at all while you were cooking the caramel? If you could get back to me hopefully I can give you some more answers and you can make those chocolates perfectly!
Molly
I have to say thank you, thank you, thank you! I just made this caramel sauce tonight and it is amazing! I can't believe how great it tastes with just three tiny ingredients. I've made caramel sauce before with heavy cream, and I'm so excited to find a healthier version! I do have to mention that my caramel turned into a hardened ball when I added the milk -even with constant stirring- but after 15 minutes (yes, be patient, people!) of more continuous stirring, I was rewarded. The hard caramel bits eventually incorporate into the sauce. I waited til it cooled, and my oh my, is it yummy! Cannot wait to drizzle it over sliced bananas and add a spoonful to my coffee, too!
P.S. Try adding a dash of balsamic vinegar if you're feeling daring- it definitely adds another dimension!
alexandra
Ooh, I love the idea of drizzling the sauce over bananas! Sounds incredible! I'm so glad you like the sauce; sometimes caramel with cream has its use, but I find this sauce is awesome
for certain applications. And thanks for the heads up to others about needing to stir after adding the milk. I think sometimes people think there's no way all that sugar will melt again, but it definitely does! Eventually you might not even have the issue of the sugar hardening in the first place. Somehow the more you make the sauce, the smoother the process becomes.
Tasha
I've made this twice within the last month and both times its been PERFECT! Really simple to make so long as you dont give up when the sugar hardens, just keeps stirring and voila, the most delicious sauce I've ever tasted!
The first time I made it i let it cook a little long so it was quite thick, however I stirred it into my morning coffee(caramel latte's are my fave too). This time I only cooked until the sugar clumps had dissolved as I wanted to pour it onto icecream.
Thankyou soo much for a recipe minus the cream!
alexandra
You're welcome! I'm so happy that you're enjoying the caramel sauce and that you've gotten the hang of making it. It gets easier every time you do it; I make this sauce all the time, and it's incredibly easy to do now. I still need to try it on ice cream myself. Sounds fantastic!
Tasha
I thought I also ought to add that I made it with skimmed (0.1%) milk and it worked fine :) I usually use skimmed at home and I had forgotten to buy 2%!
alexandra
Thanks for telling me! Good to know. :)
PinchOfLime
So glad I found this recipe! I've been looking for an easy one without cream and this was perfect. I did a batch earlier today and I had the same problem with milk separating though. My sugar also started melting before the first eight minutes so I determined that my burner was way too hot on the medium-low setting. I did a second batch the heat on the lowest setting. It took about 15 minutes longer, but the end result turned out great. A little more time versus burnt sugar was worth it. Gotta love trial and error! Anyways, thanks for posting this. It made my hot apple cider taste just like Starbucks' Caramel Apple Spice which is exactly what I was looking for.
alexandra
That's awesome to hear! I can only imagine how good that Caramel Apple Cider must taste. You do need to play around with the heat level on your stove sometimes since each one is different, so I'm so glad you figured out what works for you. Making this caramel sauce gets super easy with time, trust me!
Marian
I thought, what could be so difficult in it... until. The sugar cools down too quickly and turns into lumps when adding the milk. Ps. Third try going on
alexandra
Don't give up if the sugar hardens when you add the milk! Your caramel isn't ruined. Just put it back on the stove and stir continuously until all of the sugar melts back in again, and you should have a nice, fluid caramel.
Elisa Duarte
I just did it! Yieii!! And its really good!
alexandra
Yay! So glad to hear it!
Veronica
I just made this, and when I re-heated it to melt the hard lumps, it separated! Why? :)
alexandra
Before you put it back on the stove, did you have mostly a pot of milk with a big hunk of hardened sugar, or was it mostly fluid caramel with just some small pieces of hardened sugar?
If it was almost all nice, fluid caramel and then messed up once you put it on the stove, my next question for you is, did it then become a pot of milk with a hunk of sugar, or did it just get really lumpy, like the milk curdled?
If everything was looking pretty good before you put the caramel back on the heat, my best guess at this point would be that you weren't stirring it constantly. But if you can get back to me with answers to these questions, I might be able to help you more with a solution! :)
Veronica
It was mostly mixed before I put it on the stove, and it pretty much curdled. I was stirring constantly like it said to. Isn't that weird?
alexandra
Yeah, that is weird... Your stove was on medium-low too? If so, how long did it take you for the caramel to melt in the first place? If it melted faster than about 15-18 minutes, I'm thinking that maybe your stove runs hotter and you need to lower it a bit?
monika
OH MY GOODNESS THIS RECIPE IS AWESOME!! I failed making caramel soooo many times I can't even tell you! I was also looking for a recipe without the heavy cream and I came across this one..
I read the whole site and followed the instructions closely and BOOM, 30 minutes later I have the most delicious caramel cooling on my counter top!! AND I GOT IT FOR THE FIRST TRY!!!
Thank you so much for this recipe and all the tips that helped me make the best caramel ever!!!
alexandra
Wow, that's amazing to hear! You have no idea how much you made my day with that comment. The post is so long because I wanted to make the recipe as detailed as possible; I'm so glad all those details helped you out!
Kim May
I just made this with goats milk as I have a milk allergy. Tuned out perfectly and I finally get caramel in my latte!! Thanks for this recipe.
alexandra
I'm so glad! Thanks for letting me know that goats milk works too - that's really interesting and good to know in case someone else with a milk allergy asks. :)