Easy Caramel Sauce with Caramels

This easy caramel sauce with caramels turns soft caramel candies into a smooth, creamy sauce in minutes. Melt everything together on the stovetop for a rich sauce perfect for drizzling over desserts.

You’ll want to drizzle this caramel on everything from caramel apples to hot caramel apple cider even cheesecake, cupcakes or this homemade ice cream recipe!

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Key Takeaways: Caramel Sauce with Caramels

• No candy thermometer: Since you’re starting with caramel candies, there’s no need to caramelize sugar or worry about reaching a specific temperature.
• Use your favorite caramels: Kraft Caramels, Werther’s Soft Caramels, caramel bits, or another soft chewy caramel all work in this easy homemade caramel sauce.
• Adjust the consistency: Keep it thicker for dipping apples or add a little more cream for a thinner, pourable sauce.
• Great for parties: Keep the sauce warm in a jar set inside a slow cooker water bath for a caramel apple bar or dessert station.

Ingredient Notes

Find the full recipe with printable directions below.

• Soft caramels: I used unwrapped caramel bits to save time, but you can use unwrapped Werther’s Soft Caramels or Kraft Caramels.
• Water: Helps prevent burning.
• Cream: I used heavy cream (heavy whipping cream) but half and half would also work.
• Salt: Just a pinch balances the sweet caramel, but you can omit it if salted caramel is not your thing.

How to Make Caramel Sauce with Caramels

Place unwrapped caramels with water and cream in a medium sized saucepan. Heat on medium-low until caramels melt, stirring frequently.

Remove from heat and add a pinch of salt if desired for a salted caramel sauce.

If keeping warm, transfer to a mason jar or Weck jar. Add 6 cups of water to a slow cooker on high and place mason jar in the slow cooker stirring occasionally to retain a smooth consistency.

Use for dipping apple slices or drizzling on dessert of choice.

Recipe Tips

• Stir the sauce. To prevent burning as the caramels melt, turn the heat to medium-low or low and stir frequently.
• Thinner: This simple caramel recipe is for a thicker caramel dipping sauce. Add more cream as needed to thin it out. Evaporated milk could be used.
• Flavored: While vanilla extract and salt are common flavor variations, you can stir in a pinch of cinnamon or nutmeg to add some spice.
• How to store: Transfer to a mason jar and cool to room temperature. Store covered in an airtight container in the refrigerator up to 3 weeks. Reheat in the microwave, stirring after each 30 second increment.
• Freeze homemade caramel sauce: Transfer to a freezer safe container and store frozen up to two months. Thaw overnight in the refrigerator, reheat on the stove.