You know that moment when you’re baking something amazing and realize there’s no caramel extract? We’ve hit that “uh-oh” too many times to count. The good news? There are some pretty solid alternatives that actually work.
We’ve tried these swaps ourselves, and they can totally save desserts, drinks, or whatever project you’ve got going. Best part? Most of these are probably already in your pantry.
From maple syrup to brown sugar magic, we found options that still bring that sweet, rich caramel flavor to life.

7 Easy Substitutes for Caramel Extract
Here are our top picks for caramel extract substitutes that will save the day (and your dessert).
1 – Vanilla Extract with Brown Sugar
You’ll never believe how easy it is to substitute caramel extract with vanilla extract and brown sugar. This combo brings out that warm, sweet vibe we all want.
Mix one teaspoon of vanilla extract with two teaspoons of brown sugar. It’s simple and works in baked goods or sauces. The brown sugar adds a caramel-like depth.
The texture and sweetness might vary slightly. Watch out for the sugar—don’t overdo it if your recipe has lots of sweeteners already.
We’ve tried it in cookies, and it gave a rich, cozy flavor. It’s easy to adjust too. Start small, taste, and tweak.
2 – Butterscotch Extract
This one substitute will save your recipe with no drama. Butterscotch extract works like a charm. It has that buttery, caramel-ish flavor we need. It’s not identical, but it’s close enough to fool most taste buds.
Use it in the same amount as caramel extract. One teaspoon of caramel extract? Swap in one teaspoon of butterscotch extract. Easy.
Flavor leans slightly sweeter and richer. Adjust other sweeteners if needed. Tested it in frosting and sauces—it blended perfectly.
Butterscotch extract might be easier to find too. No special tricks, just a straightforward swap that keeps desserts tasting great.
3 – Maple Syrup
Some recipes insist on caramel extract, but maple syrup gives it a run for its money. It’s smooth, sweet, and brings a hint of that earthy, caramel vibe. We’re talking the real stuff here—none of that fake pancake syrup business.
Use a 1:1 ratio. If your recipe calls for one teaspoon of caramel extract, swap it with one teaspoon of maple syrup. Super simple.
Maple syrup leans sweeter and less intense. It’s subtle, so it won’t overpower other flavors. Works best in cookies, muffins, and even sauces. Just scale back other sweeteners a little so it all balances out.
Want more options? Check out this guide to maple syrup substitutes on CooksCrafter. More ideas to sweeten your day!
4 – Caramel Sauce
This one substitute will save your recipe every single time: caramel sauce. It’s smooth, rich, and already loaded with that deep caramel flavor. Use it 1:1. If you need one teaspoon of caramel extract, just use one teaspoon of caramel sauce instead. Easy.
Caramel sauce brings more moisture. It works great in desserts like cakes, frostings, or anything needing a soft texture. Watch the sugar, though. It’s sweeter than caramel extract, so you might want to cut back on other sweeteners in the recipe.
It’s versatile too. Stir it into batters, mix it into coffee, or drizzle it on basically anything. Just make sure it’s the good-quality kind. Avoid the super cheap jars with weird aftertastes. This sub is simple, tasty, and totally reliable.
5 – Toffee Syrup
This one substitute will save your recipe every time—toffee syrup. It’s rich, buttery, and tastes like dessert straight out of a bottle. Use it 1:1. Need a teaspoon of caramel extract? Swap it with a teaspoon of toffee syrup. Quick and simple.
Toffee syrup adds a deeper, nuttier sweetness. It works wonders in baked goods, coffee drinks, and even smoothies. Just keep an eye on the sweetness—it’s potent, so you might need to ease up on other sugars in the mix.
Stick to good-quality syrups. Some cheap ones taste artificial or overly sweet. Pick wisely, and this swap will easily fit into your recipe lineup. Bonus? It stirs in super smoothly, no fuss at all.
6 – Brown Sugar Syrup
Some recipes insist on brown sugar syrup as a backup for caramel extract. It’s sweet, slightly molasses-y, and super easy to use. Use it 1:1. Got a teaspoon of caramel extract? Switch it with a teaspoon of brown sugar syrup.
It brings a rich and warm sweetness to anything. Great for baked goods, coffee, or drizzles. It’s thicker than caramel extract, so whisk it well in liquids. The flavor is mild, not overpowering.
Make sure it’s good-quality syrup. Cheap ones can taste like artificial sugar or be way too sweet. Check the ingredient list before you grab a bottle. It’s super versatile and punches up flavor effortlessly in desserts or drinks.
7 – Butter Extract with a Touch of Sugar
Last but not least, this combo creates some serious magic. Butter extract is the secret weapon. It’s rich, sweet, and buttery—perfect to add depth to your recipe.
Mix one teaspoon of butter extract with a touch of sugar—around half a teaspoon—to match the level of sweetness in caramel extract. It works great in anything from cakes to sauces or even drinks.
Butter extract brings more intense flavor than caramel extract. Adjust it depending on how bold you like your desserts. You can always start small and adjust as needed.
Frequently Asked Questions
Maple syrup provides a rich, deep sweetness similar to caramel extract with a natural twist.
Yes, but for a closer match, mix vanilla extract with brown sugar to enhance the caramel-like notes.
Yes, but since it’s thicker and sweeter, you may need to adjust the amount in your recipe.
Butterscotch extract has a more buttery, toffee-like flavor but can still work as a substitute for caramel extract.
Yes, brown sugar syrup offers a rich, molasses-like sweetness that closely resembles caramel flavor.

Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.