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Homemade Caramel

October 25, 2015 by Great Grub, Delicious Treats

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Homemade Caramel Recipe

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 and 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.

Homemade Caramel

Easy Homemade Caramel

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 easy caramel recipe just as it is.

Homemade CaramelBest Caramel Recipe

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.

Homemade CaramelPerfect Holiday Recipe

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.

Homemade Caramel

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!

Homemade Caramel

Here are a few more delicious candy recipes that can be found on the blog: Chocolate Walnut Fudge, Butterscotch Peanut Butter Crispies, Chocolate Cookie Butter Crispy Balls, Chocolate Cashew Brittle, and Butterscotch Crunchies, plus many more.

Homemade Caramel

Terri
4.63 from 53 votes
Print Recipe Pin Recipe
Course Candy, Dessert, Holiday
Cuisine American
Calories

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

If your flame is to high, your caramel might turn out to hard.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Tried this recipe?Let us know how it was!

Have Pinterest?

Here are a couple pics that are the perfect size for pinning to Pinterest!

Homemade CaramelHomemade Caramel

Enjoy, Terri

Copyright © Great Grub, Delicious Treats. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.

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Filed Under: All Recipes, Candy, Desserts, Holiday Recipes, Snacks Tagged With: Best Caramel Recipe, Caramel, Christmas, Easy Caramel Recipe, Fall, Holiday, Homemade Caramel

Reader Interactions

Comments

  1. Belinda S.

    December 13, 2016 at 6:01 am

    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!

  2. Shannon

    December 13, 2016 at 12:02 am

    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 :)

    • Katie

      December 13, 2016 at 10:03 am

      I like to just drizzle chocolate over the top and then you could lightly sprinkle coarse/kosher salt on as well before it hardens.

  3. Becky

    December 4, 2016 at 3:49 pm

    Do you cool in the fridge? And store in the fridge?

    • Great Grub, Delicious Treats

      December 4, 2016 at 4:35 pm

      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. :)

  4. Tash

    December 2, 2016 at 8:07 pm

    Do you have this ml?

  5. Cece

    November 19, 2016 at 9:03 pm

    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.

    • Great Grub, Delicious Treats

      November 19, 2016 at 9:16 pm

      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. :)

      • Cece

        November 21, 2016 at 3:25 pm

        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!

        • Great Grub, Delicious Treats

          November 23, 2016 at 10:19 am

          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. :)

          • Katie

            November 30, 2016 at 9:59 am

            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!

  6. Donna Corriere

    November 16, 2016 at 3:19 pm

    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!!!

    • Great Grub, Delicious Treats

      November 17, 2016 at 10:31 am

      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! :)

  7. Taz

    November 4, 2016 at 3:47 pm

    I M GOING TO TRY THIS FOR THE HOLIDAYS!.

  8. Elain

    October 10, 2016 at 6:27 pm

    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.

    • Great Grub, Delicious Treats

      October 12, 2016 at 10:52 am

      Hi Elain, thanks for the tip! I will definitely try adding in the coffee extract! Sounds delicious! :)

    • Hetta

      October 18, 2016 at 10:11 pm

      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.

  9. Davey

    September 19, 2016 at 8:13 pm

    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?

    • Great Grub, Delicious Treats

      September 27, 2016 at 9:33 pm

      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! :)

  10. Frona Moore

    July 19, 2016 at 12:14 pm

    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.

    • Great Grub, Delicious Treats

      July 20, 2016 at 10:07 am

      Hi Frona, not sure off the top of my head but I’ll think of something for you! :)

    • darnella rogers

      November 6, 2016 at 3:33 am

      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

  11. Paula

    June 21, 2016 at 3:51 am

    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.

    • Great Grub, Delicious Treats

      June 21, 2016 at 9:35 am

      Hi Paula, it’s Fahrenheit. I hope this helps. Enjoy and thanks for commenting! :)

  12. plasterer bristol

    May 11, 2016 at 10:39 pm

    Mm delicious, this turned out just right. Thanks for sharing.

    Simon

  13. Harriet

    April 21, 2016 at 10:40 pm

    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.

    • Great Grub, Delicious Treats

      April 23, 2016 at 12:57 pm

      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! :)

      • Harriet

        April 23, 2016 at 1:56 pm

        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)

        • Harriet

          April 23, 2016 at 1:57 pm

          oops no edit button. 15 sleeps. Time for a few more pounds to be shed.

        • Great Grub, Delicious Treats

          April 23, 2016 at 2:07 pm

          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!! :)

Trackbacks

  1. Maria's Mixing Bowl | HOMEMADE CARAMEL says:
    October 5, 2016 at 10:48 am

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. I left my full time job of being a hospice admissions RN, which was super tough and extremely sad, and at times, very rewarding to be there for the patients and families to blog full time which I absolutely love. I hope you enjoy, and check out, all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :)

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