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Three Homemade Caramel Sauces to Top Ice Cream and Other Desserts

Caramel sauce makes ice cream and other dessert items even more delicious. If you want the ultimate indulgent experience, why not try making your own caramel sauce at home? These three recipes all make unique caramel sauces, each with their own flavor profiles and nuances. Try one, or try them all—but be prepared to ask for seconds!

Quick Vanilla Caramel Sauce

This sauce is made with caramel candies, so it comes together in just a few minutes. It’s great when you’re in a rush, but it certainly does not taste like you took a shortcut.


  • 20 soft caramel candies, unwrapped
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1 vanilla bean
  • 1 pinch salt

Place the caramel candies, butter, milk, and salt in a saucepan. Use a sharp knife to split the vanilla bean down the center, and scrape the pulp out if its center. Add this to the saucepan.

Heat the mixture over low heat, stirring constantly until the caramels are completely melted. Then, continue heating and stirring until the caramels incorporate into the other ingredients, forming a uniform sauce. Serve immediately or store in a jar in the fridge.

Raspberry Caramel Sauce

The addition of fresh raspberries makes this sauce something really special. Plus, the purple-pink color adds a pretty look to your desserts.


  • 1 cup packed brown sugar
  • 1/2 cup half and half
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh raspberries

Press the raspberries through a sieve or strainer. Discard the seeds, and set the juice aside.

In a saucepan, combine the brown sugar, half and half, and butter. Bring to a simmer, and continue whisking as you simmer for 5 to 7 minutes. The mixture should thicken and become brown and caramel-like. Add the vanilla and raspberry juice and stir well. Remove from the heat, and serve or store in the fridge.

Quick Butter Pecan Sauce

Stirring toasted pecans into this sauce gives it a really balanced flavor as well as a hint of texture.


  • 20 soft caramel candies, unwrapped
  • 1/4 cup heavy cream
  • 1/4 cup milk
  • 2 tablespoons butter
  • a pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup pecans, chopped finely

Spread the pecans out on a baking sheet. Toast them in the oven at 350 degrees Fahrenheit for 3 to 4 minutes or until slightly browned.

In a saucepan, combine the remaining ingredients except for the vanilla. Stir until the caramels melt, and then heat for another 5 to 6 minutes until the mixture is smooth and creamy. Remove from the heat, stir in the pecans and vanilla, and enjoy.

To choose caramel candies, visit sites like and find some you like the look of.