Go Back
+ servings
homemade caramel recipe on parchment paper
Print Recipe
4.47 from 76 votes

Easy Homemade Caramel Recipe

This is an easy, step-by-step guide to making sweet, silky smooth, and delicious caramel.  You can use this recipe for caramel apples or just as homemade caramel candy. 
Prep Time10 minutes
Cook Time30 minutes
cooling20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 24 people
Calories: 228kcal

Ingredients

  • 1 cup butter
  • 1 cup sugar (white, granulated)
  • 1 cup brown sugar
  • 1 cup karo syrup or sometimes called corn syrup
  • 1 can sweetend condensed milk Be sure this is NOT evaporated milk
  • ¼ teaspoon salt
  • 1 tsp vanilla extract
  • salt flake for the top of the caramel (optional)

Instructions

How to Make Caramel

  • Prepare your baking dish.  Grease a 9 by 13" baking dish with butter.  Do not use non-stick cooking spray for this or it will give your caramel a strange flavor. Set it aside until the caramel is done cooking.
  • In a large non-stick pan, add the butter, sugar, brown sugar, Karo syrup, sweetened condensed milk, and salt. 
  • Cook over medium heat, stirring until all the sugar is dissolved and the butter is melted.
  • Stirring constantly, cook the caramel mixture until it comes up to 240 degrees on a candy thermometer.  If you don't have a candy thermometer, use the cold water method. (put a couple cups of cold water in a cereal bowl.  Drop a tablespoon of caramel into the cold water. move the caramel mixture around with your fingertips.  If the caramel forms a "soft-ball" it's ready.  If the caramel dissolves or runs through your fingers, keep cooking it.)
  • Take the caramel off the heat immediately to stop the cooking. 
  • Add vanilla extract and stir until combined.
  • Pour the caramel into the greased, prepared, 9 by 13" baking dish.  Let the caramel cool before cutting. 
  • Sprinkle with salt flakes if desired. Cut into 1" pieces. Enjoy!

Video

Notes

Tips for Making Homemade Caramel:

  • Use a non-stick pan to make the caramel
  • Stir the caramel in a verticle pattern in the pan, around the perimeter, and then in a horizontal pattern.
  • Use a square tip wooden spoon to be sure you are scraping off the entire bottom of the pan.
  • Don't stop stirring, again, don't stop stirring!
  • Cook the caramel to 240 degrees Fahrenheit ( or use the cold water method as explained above)
  • Use butter, not non-stick cooking spray to prepare the baking dish. (Butter is all you should be tasting here!)
  • You can speed up the cooling process by sliding the baking dish of caramels in the fridge or a cool garage.  
  • Don't cut the caramel until it has had a chance to cool completely and come to room temperature
  • If you plan to dip these caramels in chocolate, be sure to have them cut into pieces and then cooled in the fridge for at least 15 minutes so the caramels keep their shape

Nutrition

Calories: 228kcal | Carbohydrates: 37g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 124mg | Potassium: 75mg | Sugar: 37g | Vitamin A: 280IU | Vitamin C: 0.4mg | Calcium: 59mg | Iron: 0.1mg