Homemade Caramel
This homemade caramel is super delish! When is the last time you made some homemade caramel? This is absolutely so tasty and not very hard to make. This is my go to recipe for delicious tasting caramel. This is also the perfect time of year to start getting your recipes ready for the holidays! Make sure to keep this one handy and start a family tradition like we have.
I had made a pecan caramel last year with this same recipe. All I did was add some chopped pecans to the top. This is a versatile recipe, you can add walnuts, chocolate chunks or enjoy this caramel just as it is!
This is definitely our favorite caramel recipe above all others! Making this homemade caramel has been a family tradition for many, many years during the holidays. So soft, creamy and delicious is how I would describe this tasty treat!
I usually make this homemade caramel in a 9 x 13 glass baking dish. This time I decided to make it in an 8 x 8 glass baking dish so the pieces of caramel would be thicker. Either way works well.
Just let the caramel cool and then removed it from the baking dish with a buttered spatula and set it on some wax paper. Cut and enjoy! YUM!
- 1 cup butter
- 1 16 oz box of light brown sugar
- Dash of salt
- 1 cup light corn syrup
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla
- In a heavy bottom pan, melt butter over low heat.
- Once butter is melted, add brown sugar and a dash of salt. Stir thoroughly.
- Next, add corn syrup and continue to stir.
- Slowly add condensed milk, stirring constantly.
- Cook over low heat and continue stirring constantly.
- Once caramel starts to boil, continue cooking until the caramel reaches 230° and then start to test for "soft ball stage." This takes approximately 16-18 minutes to get to this point, all the while stirring constantly.
- If you are unsure what "soft ball stage" means, get a small bowl of cold water and once the temperature reaches 220° drop a little caramel into the cold water and see if it feels soft, but somewhat firm between your fingers. This might need to be done a few times to get to the right temperature for the caramel. If it is too soft and doesn't form somewhat of a ball, continue cooking a little bit longer, stirring constantly. Keep testing for the firmness with the "soft ball stage" method. Once the caramel reaches the desired texture and temperature, remove from heat. Make sure the caramel's temperature does not reach beyond 240° because then your caramel will be too hard.
- Once removed from heat, add vanilla and stir.
- Pour caramel into a generously buttered 9 x 13 glass baking dish.
- Once caramel has cooled, remove from baking dish and place caramel on a piece of wax paper. I use a long spatula that has been buttered so the caramel will not stick to it when removing from glass dish.
- Cut into bite size pieces.
- You can wrap the caramel individually in wax paper and twist up the ends, or place caramel in a container with wax paper between the layers.
Here are a couple pics that are the perfect size for pinning to Pinterest!
Enjoy, Terri
Great recipe! First time making caramel and I did not have a candy thermometer on hand. We kept the heat on low, took turns stirring constantly and timed it to 18 minutes. Did the water test and it came out perfect! This recipe is a keeper! Thank you!
I’ve never made caramel before but my fiance is obsessed with it, more so salted caramel covered in chocolate, how would I be able to adapt this recipe to do so? I’m only just starting out on the baking scene so some tips would be appreciated :)
I like to just drizzle chocolate over the top and then you could lightly sprinkle coarse/kosher salt on as well before it hardens.
Do you cool in the fridge? And store in the fridge?
Hi Becky, no I let it sit at room temperature to cool. I also store it in an airtight container (with wax paper between the layers) at room temp too. :)
Do you have this ml?
Hi, I used almost the same recipe and overcooked my caramels (of course, medium was too high). It was my first time making them and now the caramel is literally stuck in a 9×13 pan. Any tips on how to get an overcooked batch out of my pyrex? Also, I am glad I stumbled upon this recipe. There aren’t many recipes with condensed milk & brown sugar.
Hi Cece, I’ve done that before too. That’s one reason I stress cooking it over low heat and stirring constantly. I hope you’ll make this caramel and let me know how it turns out for you. Couple things you can do, set your dish in some hot water to warm up the caramel then you should be able to get it out. You can also microwave it for a few and that way the caramel will get somewhat soft again then you can scrape it out. Not sure if you have a big enough microwave but that does work. I’ve even heated up my caramel and it softened it up enough to enjoy when I’ve over cooked it. I hope this helps. :)
Hi! Thank you for responding :) My microwave is too small to fit the pyrex in & I did try to soak the pan in very hot water. Finally, we poured hot water into the pyrex and let it sit until it was able to loosen. Now I know to use parchment paper! I did make two more batches today. The first one I believe I took it off the heat at 238, which turned out too hard (def better than the first batch though!). I did try microwaving the caramel to get it back to a softer texture but then it hardens back up. The next batch I made, I took off around 220, if that. I live in the mountains at a high elevation so it is very chilly right now. Im curious if the cold weather can make the caramel harden quicker. This is why I tried taking it off at a lower temp. They look great so far. Hopefully 3rd time is a charm!
I hope your caramel turns out this time! Yes, 3rd time is a charm. I always test my caramel in the cold water to get the right temp. After making it for SO many years, that works best for me. Not sure about the higher elevation and it’s affects on the caramel. But, this is such a great recipe, I sure hope this time it worked for you. :)
Elevation does effect your temperature. I live in the mountains and water boils here at 202 rather than 212 (sea level). That means that I need to cook my candies to 10 degrees below what the recipe says generally. The best way to check is to boil a pot of water and check the temp when it is at a rolling boil. The difference between that temp and 212 is how much you need to adjust your candy temp.
Hope that helps! Now off to try these yummy looking carmels!
This is the first time I ever attempted to make candy. I heard too many stories about candy thermometers, and critical boiling points that could result in a disastrous outcome if over or under by a degree. So here I am at 55 and attepting my first. Let me also add, I had the added pressure of 4 sisters that can cook circles around me. But I made this caramel recipe and was so happy. Not only easy but so delicious my husband went crazy over it. Before I knew what he was doing, he cut out a cake size piece from the pan. I said “ya know you aren’t supposed to eat candy like that, right?” 15 minutes later he was not feeling very good. Silly men. Still loves it but now one “small” piece at a time. Okay, now that I showed my sisters I do have talent in the kitchen after all, I would love to know how to add an apple flavor to this recipe. I have found other recipes, but this one is tried and true and I don’t want to take another venture into the unknown.Please Help!!!
Hi Donna, I’m so glad you loved this caramel! And I’m glad your hubby did too. I totally can relate with your husband about eating too much at one time. About the apple flavor, I haven’t made it any other way but there are a ton of apple caramel recipes out there that I’m sure are just as delicious. Thank you so much for sharing! :)
I M GOING TO TRY THIS FOR THE HOLIDAYS!.
I’ve used this recipe for decades. I cook to 245 degrees on a candy thermometer. I have an automatic stirrer that clamps to the pot. God’s gift to candy makers! Try adding coffee extract in addition to the vanilla. It’s been a huge hit.
Hi Elain, thanks for the tip! I will definitely try adding in the coffee extract! Sounds delicious! :)
Hi. Elain. Where can one buy one of the automatic stirrer and a candy thermometer.? I live in South Africa and would like to order these.
I have had no success with making caramel do I really have to stand there constantly stirring for a half hour? Also I have a candy thermometer will that help does the 9 x 13 pan have to be glass? Please help I really want to have mine turn out thick and sqaure like your pictures how much candy does this recipe make?
Hi Davey, well let’s just say, I have made this caramel for years and years and have stood there and stirred constantly. It is well worth the time stirring for this delicious caramel. The flame needs to be low. I use a candy thermometer too but usually test it using the firm ball stage once it gets close to the temperature needed. If you use an 8×8 glass baking dish, coated with butter, your caramel will be thicker like the ones I have posted in the pictures. I have had times where I cooked the caramel over too high of heat and it was super hard. What works best is low heat, stirring constantly and checking the firmness with the ice water once the temperature gets close. I hope your caramel turns out amazing! It makes quite a bit of candy, depending on your baking dish. All the caramels in my pics are from an 8×8 dish. It makes a lot. Good luck! YOU can do this! Let me know how it turns out for you! :)
I have caramel condensed milk and caramel chunks and that’s all,please help with something i can do with these ingredients,also have crescent rolls and can biscuits.
Hi Frona, not sure off the top of my head but I’ll think of something for you! :)
Hi Frona you could make caramel apple Cresent rolls cut an apple in slices put a slice or two depending on how think you cut it in each Cresent roll address a chunk or two of caramel roll it up brush with egg wash and bake on 350 degrees for about 20 minutes heat your canned caramel in the microwave and pour some over each one after they are done Wala! Caramel Apple Cresent Rolls
Hi! I live in the UK and plan to try this recipe. Can I please ask is the temperature stated Fahrenheit or Celsius? Thank you,Paula.
Hi Paula, it’s Fahrenheit. I hope this helps. Enjoy and thanks for commenting! :)
Mm delicious, this turned out just right. Thanks for sharing.
Simon
I, too, have used this recipe for years. I have found it best to line my pan with parchment. After removing from pan to cut into squares lightly chill and cut with a sharp chef’s knife, cleaning knife as needed. I cut a few strips, keep the rest chilled only for as long as it takes to cut the strips into squares. I found wrapping in anything other than parchment squares left too much golden goodness on the wrappings. Decadence? Coat each in bittersweet chocolate and while still melted to each piece with Maldon Sea Salt! If we control ourselves these will still be yummy for about a month when stored airtight. After that they get a bit grainy.
Hi Harriet,
Thank you for all the great tips! I appreciate the feedback, as I’m sure the readers that make this delicious caramel will too! Have a wonderful weekend! :)
Oh, you are welcome! You’ve got me craving these now! but, just succeeded in a 10lb loss and 1 more sleeps til we go to Maui–so I have to not make these as I have NO control when it comes to these little buggers! You have a great weekend, too :o)
oops no edit button. 15 sleeps. Time for a few more pounds to be shed.
Congrats on the 10lb loss and have fun in Maui!! You definitely don’t want to make these right now, that’s for sure! Enjoy your trip!! :)