Homemade caramel sauce i

A sticky, sweet and ultimately satisfying sauce that complements ice cream, chocolate, cookies and other dessert concoctions, caramel sauce provides that smooth taste that many seek after their main meal. Store-bought caramel sauce makes desserts a cinch to prepare, but if the sauce is too thin, it may not have the body needed to stay on top of the desired confection. Stiffen up your jar of caramel sauce using a couple of tips to make a thick sauce without giving up the taste or texture of your favorite brand.

Heat the sauce. Pour your store-bought sauce into a saucepan and heat over low heat, stirring frequently.

Mix 1/2 cup cold milk with 1 tbsp. cornstarch in a small bowl until the cornstarch has dissolved.

Slowly pour the milk mixture into the warmed sauce, stirring constantly. Mix the sauce until the cornstarch has been thoroughly blended.

Bring the sauce to a simmer for 1 to 2 minutes on low heat until the sauce has a thicker consistency.

Remove the sauce from the heat and let it cool. As the caramel sauce cools, it will become firmer and more congealed than a hot caramel sauce.


If you have made your caramel sauce too thick, add water one tbsp. at a time to warm sauce to thin the consistency.


Use caution when working with sugar sauces and heat. Cooking the sauce over a high heat can cause the sauce to blacken and burn.