Basic Homemade Caramel

Published On Oct 23, 2013
Updated on Nov 17, 2018

Basic Homemade Caramel // This simple Homemade Caramel has so many yummy uses! | Tried and TastyI have never, ever been able to make homemade caramel. You know how there are just 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 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 so wonderful.  Give it a shot, and if you do – let me know what you think! Stay tuned tomorrow, I’ve got a fun recipe for you using this caramel!

Basic Homemade Caramel // This simple Homemade Caramel has so many yummy uses! | Tried and Tasty

Basic Homemade Caramel

Course: Dessert
Cuisine: American
Keyword: Basic Homemade Caramel
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories: 3945 kcal
Author: Yvonne

This Basic Homemade Caramel has so many uses!  It's hard not to just enjoy a spoonful!



  • 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


  1. Prepare an ice water bath by filling a bowl halfway with ice and water.
  2. Combine ingredients in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture registers 250°F on a candy thermometer, approx. 10-20 minutes (could be longer).
  3. Immediately dip the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute. Stir until stiff caramel from the bottom is incorporated into the warm caramel on top. Remove from the water bath.

Recipe Notes

[My 2 Cents]
Last thing, I attempted making caramel apples with this recipe and I didn't have success. The caramel oozed and dripped right off the apple. No matter what I did. I refrigerated the apple after dipping it, I froze the apple after dipping it, and I even let the caramel cool considerably before dipping it to see if that would help and nothing worked. My apples were home grown and not sprayed with any sort of wax. They were washed and dried. Not sure why the trouble, but just a heads up in the even you attempt as well!

Adapted from CHOW

Nutrition Facts
Basic Homemade Caramel
Amount Per Serving
Calories 3945 Calories from Fat 1593
% Daily Value*
Total Fat 177g 272%
Saturated Fat 110g 550%
Cholesterol 630mg 210%
Sodium 4388mg 183%
Potassium 1017mg 29%
Total Carbohydrates 613g 204%
Sugars 597g
Protein 9g 18%
Vitamin A 136.5%
Vitamin C 3%
Calcium 69.4%
Iron 22.3%
* Percent Daily Values are based on a 2000 calorie diet.
Basic Homemade Caramel // This simple Homemade Caramel has so many yummy uses! | Tried and TastyBasic Homemade Caramel // This simple Homemade Caramel has so many yummy uses! | Tried and Tasty

About Brown Rice Syrup: I don’t buy corn syrup anymore and found a great alternative: Brown Rice Syrup. “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.

Also, I’ve learned that the temperature of the caramel is very important. You will need a candy thermometer. You don’t want to go based on time alone, because at the recommended time, my caramel wasn’t ready. I stirred and stirred until the recommended temperature was reached.

Basic Homemade Caramel // This simple Homemade Caramel has so many yummy uses! | Tried and Tasty

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20 comments about “Basic Homemade Caramel

  1. Randy

    This was absolutely wonderful. I used the recipe with the pecan cheesecake and it was the biggest hit of the desserts this Thanksgiving. I have so much left over so I will put it to good use. Randy

    1. Yvonne

      Ooh this caramel is heavenly! I’m so happy you make this, makes my heart smile! Leftovers are good, and I’m sure they won’t be around for long!

  2. Jeannie

    This was a fail for me. Cooking it to 250 on the candy thermometer gave me a worthers buttery candy instead of a fondue sauce when it cooled. I will try it again, but reduce the temp when it starts looking more pourable probably about 220-230 degrees on my candy thermometer. I did use corn syrup instead of the brown rice syrup you reommend, but I dont think that made any difference in the consistency.

    1. Yvonne

      Oh no! I’m sorry it didn’t work out for you. With my caramel, it didn’t get to that hard consistency until I had refrigerated it. When it was warmed by the fondue pot it was perfect. I’m happy you are willing to try it again – let me know if you have any questions and I will try my best to help. I don’t think the corn syrup would make a difference, they are both very similar and same consistency. Best of luck on round two and thank you for the comment. It is appreciated!!

    1. Yvonne

      It doesn’t work for caramel apples because the caramel on apples needs to harden and “stay put”. The consistency of this caramel doesn’t work well for that. Fondue on the other hand is supposed to be creamy and oozy, which makes this recipe PERFECT for quick dippers. It stays on just fine and long enough for a quick dip in the caramel, quick dip of the topping and right in to your mouth! :) So delicious! Great question, thanks for asking!

    1. Yvonne

      If you’ve got a weakness my friend.. then stay away.. at least for three more days ;) We’ve got a health challenge to win!!

    1. Yvonne

      I’m so happy to hear I’m not the only one that struggles with caramel – it is so hard!! Well.. can be, until I found this recipe! Love it!

    1. Yvonne

      I have slowly replaced a lot of my conventional ingredients with the healthier variety and love finding new things and learning about options! Happy to pass the information along :)

  3. Kami

    This looks soooooooo heavenly!! The recipe seems pretty easy too! Thanks so much for sharing – always love seeing what yummy thing you will post next! :)

    1. Yvonne

      It is just as heavenly as it looks!!! Great recipe and very simple. From someone who couldn’t make caramel to save her life, this recipe here is the money maker :) Thanks for stopping by and I’ll keep bringing great recipes!!

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