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This recipe is for the easiest Homemade Caramel Sauce ever! You just need one ingredient in your oven. It’s so much better homemade and a recipe you are going to love.
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How to make Homemade Caramel Sauce:
Step one: Get started by preheating your oven. Set it to 425 degrees F.
Step two: Next set up your dishes. Place water in a 9×13 baking dish. Any pan will work you just want to make sure one is larger than the other so you can place the smaller one inside the larger. I added about 1 cup to the large pan.
Step three: Now you want to pour your sweetened condensed milk into a smaller baking dish and place inside the dish with water (like in the picture above). Last, before baking cover your smaller dish with foil.
Step four: Place in the oven for 60-90 minutes until browned.
Step five: Remove from oven and allow to cool. Use an immersion blender as needed to make caramel creamy.
- Tip: Blending your caramel is not necessary but during baking, your caramel could form a harder candy-like crystal on top. I like using the immersion blender to make the caramel super creamy.
How to store homemade caramel sauce:
I store mine in a mason jar with a lid and in a fridge. I found that it stays good up to 1 month. To serve place in a microwave-safe bowl and heat for 30 seconds at a time until warmed throughout.
Crystallized Caramel:
Caramel can crystallize easily which is why I said I like to blend mine. If you find it crystallizing in the fridge then reheat it on the stovetop with about 1/4 cup of water until the crystals are dissolved.
Caramel Recipes:
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Homemade Caramel Sauce
Ingredients
- 14 oz sweetened condensed mil
Instructions
- Preheat oven to 425 degrees F.
- Place water in a 9x13 baking dish. About 1 cup.
- Pour sweetened condensed mil into a smaller baking dish and place inside the dish with water. Cover your smaller dish with foil.
- Place in the oven for 60-90 minutes until browned.
- Remove from oven and allow to cool. Use an immersion blender as needed to make caramel creamy.
Notes
How to store homemade caramel sauce:
I store mine in a mason jar with a lid and in a fridge. I found that it stays good up to 1 month. To serve place in a microwave-safe bowl and heat for 30 seconds at a time until warmed throughout.Crystallized Caramel:
Caramel can crystallize easily which is why I said I like to blend mine. If you find it crystallizing in the fridge then reheat it on the stovetop with about 1/4 cup of water until the crystals are dissolved.Nutrition
