Basic Homemade Caramel

*This recipe was originally published 10/23/13. Most recent update 12/11/18

I have never, ever been able to make homemade caramel. You know how there are some things that just aren’t meant to be? Well I had come to terms with the fact that I just wasn’t meant to ever be able to make caramel. That is.. until now!

With the holiday planning nearly in full swing and with our abundance of apples, I decided to give it just one more try. I’m so glad that I did.  This has to be the best caramel I’ve ever had! It was so simple and ended up being absolutely wonderful.  Give it a shot, and if you do – let me know what you think by leaving a comment!

Aside from pouring this straight into your mouth (don’t judge), I highly recommend it on my Pecan Pie Cheesecake for starters, but it would also be great on my Caramel Apple Muffins or Caramel Apple Tart. Heck, I can’t think of many things this wouldn’t be good on!

How to make Basic Homemade Caramel

1. Gather your ingredients. You’ll need light brown sugar, heavy cream, brown rice syrup, butter and salt.

2. Before you start cooking your ingredients, you’ll want to prepare an ice bath. Fill a large bowl with ice cubes & cover with cold water; set aside.

3. Combine all of your caramel ingredients in a medium saucepan and bring to a boil over medium-high heat.

4. Stirring regularly, cook until the mixture registers 250°F on a candy thermometer (I recommend this one from Thermoworks), approx. 10-20 minutes (could be longer).

5. Once your caramel has reached the recommended temp, remove from stovetop & immediately dip the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute. Be careful not to let the ice bath overflow into the pot of caramel. Stir until stiff caramel from the bottom is incorporated into the warm caramel on top.

6. Remove from the water bath, transfer to storage jars & enjoy!

Expert tips on making Basic Homemade Caramel

• Be prepared! Have your thermometer right next to you because you’ll need to be stirring constantly – you won’t want to be on the hunt for a thermometer while you should be stirring (very important).  Also make sure your ice bath is ready the second your caramel comes up to temp.
• About Brown Rice Syrup: I don’t buy corn syrup anymore and found a great alternative. “Brown rice syrup, also known as rice syrup or rice malt, is a sweetener derived by culturing cooked rice with enzymes to break down the starches, then straining off the liquid and reducing it by cooking until the desired consistency is reached.” – Wikipedia.
  • I found my jar at my local health food store and much prefer using it in recipes rather than corn syrup. If you don’t want to hunt for it in grocery stores, you can also get it on Amazon!
• Not all salt is created equal! I’ve found that Real Salt® really enhances the flavor of the caramel!
• The temperature of the caramel is very important. A candy thermometer is a must (see above for the one I’d recommend you buy!). You don’t want to go based on time alone, because my caramel isn’t always ready at precisely the recommended time.
• I used an enameled cast iron pan. It provides even heat distribution & it’s nonstick. You could also use stainless steal. However, I would not recommend using a regular cast iron due to how sticky the caramel is.
• Use a rubber spatula or rubber whisk for stirring. This will prevent scratching on the bottom of your pan. My favorite spatulas are the $0.99 cent ones at IKEA. If you happen to grab some on your next shopping trip you won’t be sorry. Hands down one of my favorite kitchen tools.
• Store your caramel in an airtight container in the refrigerator for 2-3 weeks. I prefer glass Weck containers which can be found at places like World Market or Crate & Barrel. You could also use glass pyrex dishes which can be purchased almost anywhere.
• Caramel can be reheated on the stovetop in a saucepan on med-high heat for a couple of minutes until runny. It can also be reheated in the microwave in increments of 30 seconds at 50% power, stirring in between.
• This caramel makes great gifts. Think neighbor gifts during the holidays – it is fantastic paired with granny smith apples!
• This caramel will not harden. Do not use in recipes where you’re wanting a sturdy caramel that will hold up. This recipe cannot be used for traditional caramel apples (it will slide right off). You also wouldn’t want to use it for caramel popcorn or in fudge.
  • If you attempt caramel apples this caramel will ooze and drip right off the apple. No matter what; refrigerating the apple after dipping it, freezing the apple after dipping it, and I even tried letting the caramel cool considerably before dipping – it will not work.

Looking for other great recipes to use this caramel on?

• Pecan Pie Cheesecake
• Caramel Chai Tea Latte
• Caramel Apple Muffins

If you make this recipe I’d love to hear your thoughts. Be sure to leave a comment below and/or rate the recipe; or if you take a photo & share to social, tag @triedandtasty so that I can check it out! Also, be sure to follow Tried and Tasty along on Facebook, Instagram, Pinterest & Twitter to keep up with all the latest recipes!

Basic Homemade Caramel

Course: Dessert

Cuisine: American

Keyword: Basic Homemade Caramel, caramel, dessert topping, homemade caramel

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 24

Calories: 3945 kcal

Author: Yvonne

Store bought caramel doesn't hold a candle to this homemade version.  Made with only five ingredients you can whip this up in no time at all. Perfect over ice cream, on top of brownies, drizzled over cinnamon rolls or simply on a spoon itself! Once you've had this homemade version you'll never reach for the jar at the store again.

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Ingredients

• 2 c. packed light brown sugar
• 1 3/4 c. heavy cream
• 3/4 c. brown rice syrup or dark corn syrup
• 2 tbsp. unsalted butter
• 2 tsp. kosher salt

Instructions

1. Prepare an ice water bath by filling a bowl halfway with ice and cover with cold water.

2. Combine ingredients in a medium saucepan (preferably enameled cast iron or stainless steel) and bring to a boil over medium-high heat; stirring constantly with a rubber spatula or rubber whisk. 

3. Cook until the mixture registers 250°F on a candy thermometer, approx. 10-20 minutes (could be longer).

4. Remove from heat & immediately dip the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute. 

5. Stir until stiff caramel from the bottom is incorporated into the warm caramel on top. Remove from the water bath. 

6. Store 2-3 weeks in an airtight container in the refrigerator. To reheat caramel place on the stovetop in a saucepan on med-high heat for a couple of minutes until runny. Could also be reheated in the microwave in increments of 30 seconds at 50% power, stirring in beteen

Recipe Notes

• Be prepared! Have your thermometer right next to you because you'll need to be stirring constantly - you won't want to be on the hunt for a thermometer while you should be stirring (very important).  Also make sure your ice bath is ready the second your caramel comes up to temp.
• About Brown Rice Syrup: I don't buy corn syrup anymore and found a great alternative. "Brown rice syrup, also known as rice syrup or rice malt, is a sweetener derived by culturing cooked rice with enzymes to break down the starches, then straining off the liquid and reducing it by cooking until the desired consistency is reached." Wikipedia.
  • I found my jar at my local health food store and much prefer using it in recipes rather than corn syrup. If you don't want to hunt for it in grocery stores, you can also get it on Amazon!
• The temperature of the caramel is very important. A candy thermometer is a must (see above for the one I'd recommend you buy!). You don't want to go based on time alone, because at the recommended time, my caramel wasn't ready.
• I used an enameled cast iron pan. It provides even heat distribution & it's nonstick. You could also use stainless steal. I would not however recommend regular cast iron for best results.
• Use a rubber spatula or rubber whisk for stirring. This will prevent scratching on the bottom of your pan. My favorite spatulas are the $0.99 cent ones at IKEA. If you happen to grab some on your next shopping trip you won't be sorry. Hands down one of my favorite kitchen tools.
• Store your caramel in an airtight container in the refrigerator for 2-3 weeks. I prefer glass Weck containers which can be found at places like World Market or Crate & Barrel. You could also use glass pyrex dishes which can be purchased almost anywhere.
• Caramel can be reheated on the stovetop in a saucepan on med-high heat for a couple of minutes until runny. Could also be reheated in the microwave in increments of 30 seconds at 50% power, stirring in between.
• This caramel makes great gifts. Think neighbor gifts during the holidays - could be paired with granny smith apples, which would be great for dipping slices.
• This caramel will not harden. Do not use in recipes where you're wanting a sturdy caramel that will hold up. This recipe cannot be used for traditional caramel apples (it will slide right off). You also wouldn't want to use it for caramel popcorn or in fudge.

Adapted from CHOW

Nutrition Facts

Basic Homemade Caramel

Amount Per Serving

Calories 3945 Calories from Fat 1593

% Daily Value*

Fat 177g272%

Saturated Fat 110g688%

Cholesterol 630mg210%

Sodium 4388mg191%

Potassium 1017mg29%

Carbohydrates 613g204%

Sugar 597g663%

Protein 9g18%

Vitamin A 6825IU137%

Vitamin C 2.5mg3%

Calcium 694mg69%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.