The kids are back to school and even though the days are still warm and humid, the evenings have a hint of that crisp fall air. With fall comes all of my favorite fall flavors like apple, pumpkin, and caramel. I don’t like to buy store bought caramel or caramel sauce because of all of the unnecessary ingredients added to give shelf life. Making your own caramel sauce is not difficult and you won’t be disappointed with the amazing flavor! This is the perfect caramel sauce for ice cream, brownies, and apple slices. Just drizzle a little of this caramel sauce over whip cream or straight into your coffee. You can’t go wrong with fresh caramel sauce!
Caramel Sauce Recipe
Ingredients:
- 1 cup brown sugar
- 1/4 cup water
- 1/3 cup yogurt
- 4 tbsp butter
- 1 tbsp vanilla
How To Make Caramel Sauce
Combine the sugar and water in a heavy sauce pan. Heat on low, stirring, until the sugar has completely dissolved.
After the sugar is dissolved turn the heat to medium and bring to a boil.
Continue cooking at a low boil without stirring for 10-15 minutes. Scrape any sugar crystals from the side if they form.
Remove the mixture from the heat and slowly add the yogurt. The sugar will become hard quickly but when the yogurt is added it will return to a liquid.
After the yogurt is combined add the butter and vanilla and continue stirring until the mixture is completely smooth.
Pour the caramel sauce into a glass jar and store in the refrigerator until ready to serve.
I’ve made similar recipes using heavy whipping cream or buttermilk but love how this caramel sauce turns out using yogurt instead.
Printable Recipe For Carmel Sauce
Homemade Caramel Sauce
Ingredients
- 1 cup brown sugar
- 1/4 cup water
- 1/3 cup yogurt
- 4 tbsp butter
- 1 tbsp vanilla
Instructions
- Combine the sugar and water in a heavy sauce pan. Heat on low, stirring, until the sugar has completely dissolved.
- After the sugar is dissolved turn the heat to medium and bring to a boil.
- Continue cooking at a low boil without stirring for 10-15 minutes. Scrape any sugar crystals from the side if they form.
- Remove the mixture from the heat and slowly add the yogurt. The sugar will become hard quickly but when the yogurt is added it will return to a liquid.
- After the yogurt is combined add the butter and vanilla and continue stirring until the mixture is completely smooth.
- Pour the caramel sauce into a mason jar and store in the refrigerator until ready to serve.
Nutrition Facts
Homemade Caramel Sauce
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | 261.38 kcal | |
| % Daily Value* | ||
| Total Fat 12.18 g | 18.7% | |
| Saturated Fat 7.72 g | 38.6% | |
| Trans Fat 0.47 g | ||
| Cholesterol 33.18 mg | 11.1% | |
| Sodium 21.99 mg | 0.9% | |
| Total Carbohydrate 36.93 g | 12.3% | |
| Dietary Fiber 0.0 g | 0 | |
| Sugars 36.54 g | ||
| Protein 0.87 g | ||
| Vitamin A 11.4 % | Vitamin C 0.11 % | |
| Calcium 5.9 % | Iron 1.52 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
This Homemade Caramel Sauce is perfect over ice cream, on top of an apple muffin or other baked goods, and delicious in coffee. I’m sure it would be wonderful on so many things. My husband loves this sauce over hot apple pie and ice cream.
The Caramel Sauce will keep in the refrigerator for up to 2 weeks without added preservatives or unnatural ingredients!
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Donna Hup says
I love that there isn’t any corn syrup in your recipe. I can’t wait to try it!
Anne Campbell says
My mom just brought us a load of homemade banana bread today, and this sauce would be delish with it. I actually have these ingredients, so it’s going on the dessert menu this week!
Sharisse says
The yogurt is an interesting addition! I keep meaning to make caramel sauce, and now it’s perfect for all of the yummy fall desserts coming up. Thanks for sharing!
Feoun says
This caramel sauce recipe looks divine. I will try it out tonight!
Noz says
I just love caramel sauce. Thanks for showing me how to make it!