Homemade Caramel
This homemade caramel recipe is so easy to make, using just a few ingredients that you probably already have on hand!
Servings: 24 ounces
Ingredients
- 8 Tbsp butter
- 2 cups brown sugar
- 1 cup Karo syrup, or any kind of light syrup
- 1 14-oz can sweetened condensed milk
Instructions
- Melt butter in a saucepan on medium heat.
- Whisk in sugar, then add syrup and milk.
- Whisk on medium to medium-low heat until sugar dissolves and the mixture comes to a boil.
- Keep it lightly boiling and continue whisking on medium to medium-low until it comes to a soft-ball stage (*see notes), or until it reaches the desired thickness for you.
- Store in an airtight container in the refrigerator for up to one week.
Notes
*Soft-ball stage: If you drop some into a glass of cold water, you should be able to smush the caramel into a little ball without it dissolving in the water. For a firmer caramel, let it boil until you can form a ball with your fingers once it’s out of the cold water.
If the softball stage feels a bit too confusing, another way I know the caramel is the right consistency my family likes when I can dip a clean metal spoon in and it drips very slowly off the spoon, leaving much of the coating on the spoon.
Reheat the desired portion on low in a non-stick pot, stirring occasionally. Or heat in a microwave for 30 seconds at a time, stirring each time, until desired warmth and consistency. Note -- don't overheat or it will burn!