Why You’ll Love This Recipe
This caramel recipe is incredibly simple yet yields a rich and smooth product every time. It’s perfect for gifting, topping desserts, or just indulging in a homemade treat. The addition of vanilla and a sprinkle of salt flakes creates a delightful contrast to the sweetness, making this caramel irresistible. Plus, it’s versatile—you can use it for making caramel apples, dipping, or simply enjoying on its own.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1/2 cup corn syrup (light Karo syrup)
- 1 can (14 ounces) sweetened condensed milk
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- Salt flakes (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a large, non-stick saucepan, melt the butter over medium heat.
- Add the granulated sugar, brown sugar, corn syrup, sweetened condensed milk, and salt. Stir the mixture until the sugar dissolves and the butter is completely melted.
- Continue stirring constantly and cook the mixture until it reaches 238°F on a candy thermometer.
- Remove the saucepan from heat and stir in the vanilla extract.
- Pour the caramel into a prepared baking dish. If desired, sprinkle with salt flakes.
- Allow the caramel to cool completely at room temperature before cutting it into small 1-inch squares.
Servings and Timing
- Servings: Makes about 50 pieces
- Total Time: 30 minutes
Variations
- Salted Caramel: Sprinkle extra sea salt or flaky salt on top for a sweet and salty twist.
- Chocolate Caramel: Stir in some cocoa powder or dip the caramel squares in melted chocolate for a richer treat.
- Caramel Apples: Use this caramel to coat crisp apples for a classic fall treat.
Storage/Reheating
Store homemade caramel in an airtight container at room temperature for up to a week. If you want to store it longer, keep it in the refrigerator for up to 2 weeks. To reheat, simply microwave in 15-second intervals or warm it in a saucepan over low heat.
FAQs
1. Can I make caramel without corn syrup?
Yes, you can omit the corn syrup, but it helps prevent the caramel from crystallizing, ensuring a smoother texture.
2. What should I do if my caramel gets too hard?
If your caramel becomes too hard, reheat it gently on the stove with a little extra butter or cream to soften it.
3. Can I substitute heavy cream for the sweetened condensed milk?
No, sweetened condensed milk is crucial for the creamy texture and rich flavor. Do not substitute with heavy cream or evaporated milk.
4. How can I ensure my caramel doesn’t burn?
Stir constantly and use a non-stick pan. A digital candy thermometer will also help ensure the caramel reaches the perfect temperature.
5. What’s the best way to wrap caramel candies?
Wrap each caramel square individually in wax paper or parchment paper to keep them from sticking and for easy storage.
6. Can I freeze caramel?
Yes, you can freeze caramel. Wrap the pieces tightly in plastic wrap or wax paper, then store in an airtight container in the freezer.
7. How can I tell when the caramel is done?
The caramel should reach 238°F on a candy thermometer or pass the “soft ball test” by dropping a bit into cold water and checking if it forms a soft ball.
8. Can I use salted butter in this recipe?
Yes, you can use salted butter, but be mindful of the amount of salt you add, as it could make the caramel too salty.
9. Can I use dark brown sugar instead of light brown sugar?
Yes, dark brown sugar will give the caramel a deeper, richer flavor, though light brown sugar is traditionally used for a milder taste.
10. What is the best way to store caramel sauce?
Store it in an airtight jar in the refrigerator. It will keep for up to two weeks, and you can reheat it when you need it.
Conclusion
This homemade caramel recipe is as easy as it is delicious. Whether you’re making caramel candies, coating apples, or drizzling it over desserts, it’s the perfect treat to satisfy your sweet tooth. With simple ingredients and minimal effort, you can enjoy the sweet, buttery goodness of homemade caramel anytime.
Print
Homemade Caramel
- Total Time: 30 minutes
- Yield: About 50 pieces
- Diet: Vegetarian
Description
Homemade caramel is a rich, buttery treat that’s simple to make and incredibly versatile. This easy recipe yields smooth, silky caramel perfect for candies, caramel apples, or simply enjoying on its own. With a pinch of sea salt and a splash of vanilla, you’ll fall in love with this homemade caramel that’s perfect for every occasion.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1/2 cup corn syrup (light Karo syrup)
- 1 can (14 ounces) sweetened condensed milk
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- Salt flakes (optional, for garnish)
Instructions
- In a large non-stick saucepan, melt the butter over medium heat.
- Add the granulated sugar, brown sugar, corn syrup, sweetened condensed milk, and salt. Stir until the sugar dissolves and the butter is fully melted.
- Continue stirring constantly and cook the mixture until it reaches 238°F on a candy thermometer.
- Remove from heat and stir in the vanilla extract.
- Pour the caramel into a prepared baking dish and, if desired, sprinkle with salt flakes.
- Allow the caramel to cool completely at room temperature before cutting into 1-inch squares.
Notes
- For a salted caramel variation, sprinkle extra sea salt on top for a sweet and salty twist.
- For chocolate caramel, stir in cocoa powder or dip the caramel squares in melted chocolate.
- To make caramel apples, use this caramel to coat crisp apples for a delicious treat.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
