Easy Homemade Caramel

I’m going to show you today how to make the most amazing homemade caramel. These caramels are chewy, melt in your mouth, deeply sweet, and insanely addictive. Your family’s going to love this easy homemade caramel.

The ingredients for these are very simple, however, the key to creating this rich, amazing caramel is in the cooking process. Follow along and I will show you how to make these easy homemade caramels.


  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup sugar (white, granulated)
  • 1 can sweetened condensed milk–Be sure this is NOT evaporated milk
  • 1 cup Karo syrup or sometimes called corn syrup
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • salt flake for the top of the caramel (optional)


The first thing I’m going to do, and this is an important step and I’ll tell you why, is this recipe calls for one cup of butter, but before we add that to the pot, I’m going to unwrap my butter a little bit and then use this to cover my casserole dish. And the reason why you wanna coat this with butter and not non-stick cooking spray is because that is the first taste you’re going to get in your mouth. And of course, butter is so much better than non-stick cooking spray. So we’re just going to cover this, cover all the cracks and crevices, the bottom, and then also up on the side, and we’re going to make sure that it is covered on all sides really well so that nothing sticks.

Alright, after we have that done, we are going to unwrap this other cube of butter, and we’re going to add one cube of butter over to our pot. And the pot that I’m using is a non-stick pot, and this is also really important. You can make it in just a regular pot, but I swear this is so much easier, so be sure you have a nice, big non-stick pot to use.

Once your butter is just about melted, you’re going to pour in your sugars. And I had a friend who shared a variation of this recipe with me a long time ago, and we lovingly refer to it as the Cuppa Cuppa Cuppa recipe because it’s a cup of five things, but there’s a few other variations that I’ve made, but it’s a cup of butter, white sugar, brown sugar, Karo syrup, and sweet condensed milk. So the next part is the white sugar.

And you’re just going to mix this up as you go so that nothing burns on the bottom. This is on medium heat right now. And then we add the cup of Karo syrup, just the light Karo syrup works great. And then we add sweetened condensed milk. Measured, And then I like to add about a half a teaspoon of salt, and that just helps cut the sweetness a little bit.

Also, be sure with this recipe that you just constantly stir it, and I like to stir it in a pattern that goes vertical lines this way, and then cross it this way, and then go around. And I just do that constantly while this is stirring, and actually, after it comes up to a boil, it only takes eight or nine minutes for it to come up to temperature.

Okay, so one other thing that you wanna be sure that you have prepared before your caramel is boiling is I have a bowl here with some cold water in it, and I’m gonna show you how to do a soft ball testing, and then also you could use a candy thermometer. so hard ball is 260 and soft ball is 240, so that’s the temperature that we wanna get our caramel to.

Alright, just stirring, stirring, stirring. My caramel is actually boiling now and I’m just constantly doing this pattern in my pan so that it does not stick, and this is called a rapid boil, so a rapid boil is when there’s bubbles on top of bubbles. If it was just boiling, it would have, like, a singular bubble come up from the bottom of the pan, but this is a rapid boil, and it needs to be in the rapid boil for six to eight minutes, depending on how high your heat is. I like to cook it a little bit lower to make sure I don’t scorch this.

I’m still stirring, going horizontal and then vertical to keep it from scorching and then going around. And it’s only been about six minutes, so I think we are probably getting close. This caramel is also really awesome to drizzle over pretzels, with maybe a little bit of white chocolate or milk chocolate, or it’s the perfect caramel to eat out of a pan, you can pour it into a nine by 13 like we’re doing today, cut it up, you could dip it in chocolate if you want, you could sprinkle a little bit of sea salt on it. It is a really pretty and actually a really easy recipe.

The hardest part is just the stirring, the constant stirring, but it’s only for two minutes, so it’s not too bad.

Okay, and before we put it in the pan, I’m going to pour in about a teaspoon of vanilla flavoring, and we don’t wanna add this until the very end, or else it will lose its flavor.

Now I have my caramel in my pan. We’re just going to let this sit just right here on the counter for about 45 minutes to an hour, or until I can cut it easily.

‘m gonna go ahead and cut this caramel, it looks so amazing, and the way I like to serve it, I like to graze a plate, again, with butter and then set the caramels on there. Again, you can actually use some salt, you can just put a little bit in your hand and then add it right to the top of your caramels.

This is a fun dessert to serve at a party or around the Christmas time. It’s a perfect gift to give your friends or your coworkers.

1 Comment

  1. Carol Ann Johnson

    This seems easy and the tips are helpful

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