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Homemade Caramel Recipe – perfect for gift giving, this homemade caramel is so tasty and addictive!

Homemade Caramel Recipe - perfect for gift giving, this homemade caramel is so tasty and addictive!

Originally posted December 17, 2009 – If there is one thing I get excited about every time December comes around, it’s the candy-making. Growing up, my mom always went crazy making candy for neighbor gifs, and she has passed that love onto me. And as much as I love a good assortment of candy, the homemade caramel is where it’s at for me!!

This recipe is fairly simple, but I do recommend using a candy thermometer. My biggest word of advice is to test your thermometer to make sure it’s accurate. And since water boils at different temperatures depending on altitude, you’ll need to adjust the temperature accordingly. This Homemade Caramel Recipe does take a little bit of time to make, but I promise it’s worth it!

Homemade Caramel Recipe - perfect for gift giving, this homemade caramel is so tasty and addictive!

Homemade Caramel Recipe - a great idea for homemade gifts!
If I had to tell you one thing that I have no will power around, it would be caramel. Whether it’s over ice cream, in a brownie, or just straight – if I see it, I want to eat it. Which is why I don’t make the candies very often. I could seriously eat the whole pan of it myself!!

A few weeks ago, I went to a holiday goodie exchange. I thought this would be a perfect excuse to make caramels so that I wouldn’t have a whole pan to eat myself. (Instead I just ate half the pan!!) I’ve made a few different recipes in the past, but I would have to say that this was the easiest recipe I’ve used. It does take a little bit of time, but very little effort. I did have one problem with the recipe, though. The recipe says that for high altitude, it should only take 15 minutes to come to temperature, or 35 minutes for non-high altitude. Well, mine took almost an hour until the temperature was right. It wasn’t a big deal, because I had the time, but just be prepared for this recipe to take some time on the stove!

Homemade Caramel that will make it so you never want to buy caramels from the grocery store again!

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Homemade Caramel Recipe
Prep time
Cook time
Total time
Homemade Caramel Recipe - perfect for gift giving, this homemade caramel is so tasty and addictive!
Serves: 64 pieces
  • 2 cups sugar
  • 2 cups heavy whipping cream
  • ¾ cup light corn syrup
  • ½ cup butter, plus more for greasing the pan
  1. Line an 8x8-inch baking dish with foil or parchment paper. Grease with butter.
  2. In a 3 quart pan, combine the sugar, cream, corn syrup and butter. Bring the mixture to a boil, stirring constantly.
  3. Boil uncovered until the mixture reaches 245ºF, stirring frequently. (This can take anywhere from 30-60 minutes.) Immediately spread the hot caramel in the prepared baking dish and spread evenly. Let cool completely, at least 2 hours.
  4. Cut the candy into 8 rows by 8 rows, 1-inch x 1-inch each. Wrap individually in wax paper.
source: Betty Crocker Christmas Cookies Dec/Jan 2009


Check out these other great homemade candy recipes:
Peanut Brittle from Baked by Rachel
Milky Way Chocolate Fudge from Lil’ Luna
Coconut Cream Truffles from Crazy for Crust

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19 Responses to Homemade Caramel Recipe

  1. MaryMoh says:

    These caramels looks so gorgeous. I have a candy thermometer….just have to go and find it. Thanks for sharing.

  2. Rosa's Yummy Yums says:

    Lovely caramels!



  3. Katerina says:

    me too me too!

    My favorite holiday treat is shortbread that has been covered in pecans and then caramel. So good!

  4. Dawn says:

    oh girl I have wanted to make my own caramels for two years now and still nothing.
    I love my poor mans toffee my way for the holidays.

  5. Barbara says:

    Oh dear. I may have to make these. Don't I have enough fattening things around?? But I cannot resist caramels!

  6. kat says:

    I would so like to make my own caramels but for some reason sugar & heat just scares me & has ruined a pan or two

  7. Memória says:

    I tried to make caramels for a get-together a few days ago but messed them up because of my candy thermometer…I think. maybe I should have waited longer… I don't know. I have since thrown that thermometer away and bought a new one yesterday, so I'll have to try my hand at caramels again.

    Your caramels are lovely.

  8. Baby June says:

    Ah those look fabulous! Nothing like homemade candy 🙂

  9. Deborah, these are perfect! I’ve always wanted to make my own homemade caramels. . so lovely!!

  10. Judy says:

    After bringing to a boil do you turn the temp way down? That’s the only reason I can think of for it to take so long to reach 245. I make fudge every Christmas & it doesn’t take nearly so long to reach soft ball stage.

  11. I make caramels as well. I feel like they’re a good reminder of why modern dentistry is important to overall health. 😉

  12. CakeSpy says:

    I’m going to give this one a try – it seems very accessible!

  13. Thanks for reminding me … have to add caramels to the list of candies to make this year.

  14. Barb says:

    I have an easy (no thermometer needed) microwave caramel recipe. It is delicious!! 1/4 cup butter, 1/2 cup white sugar, 1/2 cup brown sugar, 1/2 cup light corn syrup and a 1/2 cup sweetened condensed milk. Combine all in a mw safe bowl (this will swell in the mw so make sure your bowl is big enough). Original recipe said 6 minutes on high, stirring every 2 minutes. That didn’t work for me. It came out so hard, I couldn’t cut it. I do it for 5-1/2 minutes, stirring every 1-1/2 minutes. Pour into lightly greased pan and let it sit to cool for several hours or overnight. Cut into squares and wrap in waxed paper. This freezes well.
    For the lady who is scared of sugar and heat….just be careful taking it out of the mw to stir. Make sure you have your oven mitts on and you’ll be fine.

  15. genz says:

    Can I use honey instead of corn syrup?

  16. Keith Fox says:

    My Mom used to make caramels entirely of heavy cream — no butter. I have guessed at her recipe a number of times. Basically you mix a c. of heavy cream, 1 c. of sugar and 1/2 c. of corn syrup and boil slowly to 244ºF. and then add another cup of heavy cream slowly and reheat to 244º again and then add the third and final cup of cream and then take it to 248º By this time the caramel color will be a very deep tan. Cool it a bit add vanilla and pecans and pour it in a 9″ x 9″ greased pan. You may want to alter of amount of sugar or corn syrup. Try it and see. Regardless, the exclusive heavy cream gives these caramels an unbelievably rich taste.

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