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!
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!
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- 2 cups sugar
- 2 cups heavy whipping cream
- ¾ cup light corn syrup
- ½ cup butter, plus more for greasing the pan
- Line an 8x8-inch baking dish with foil or parchment paper. Grease with butter.
- In a 3 quart pan, combine the sugar, cream, corn syrup and butter. Bring the mixture to a boil, stirring constantly.
- 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.
- Cut the candy into 8 rows by 8 rows, 1-inch x 1-inch each. Wrap individually in wax paper.