Jessica Rayome

Homemade Caramel Recipe

FoodJessica RayomeComment

So when my sister and I were little, my grandparents used to keep us a few days a week. Some of the best days there were when they decided to have us help make treats all day. We would make all sorts of goodies, like fudge, or my favorite, homemade caramels. I'm not sure how much help we were though, because I would wrap one and then eat one. Repeat. Needless to say they always made a double batch. :D I got a hankering for these magic caramels this weekend and decided to try my hand at making them again. Thought I would share it with you!


One cup (2 sticks) butter

One cup corn syrup 

One cup sugar

One can (14oz.) sweetened condensed milk

One tsp. vanilla extract


Line an 8 inch square pan with foil and butter pan. Set aside. 

Combine butter, corn syrup, and sugar in a 3 qt. saucepan.  Bring to a boil over medium heat stirring constantly. 

Boil slowly for four minutes with stirring occasionally to keep it from sticking to the bottom. 

Remove from heat and stir in condensed milk. Stir this constantly to avoid burning. 

Reduce heat to medium-low and cook, stirring constantly, until candy thermometer reads 238 degrees Fahrenheit (softball stage). Sometimes I stop at 237 degrees because it's easier to cut into squares then. This will seemingly take forever. Be careful you don't heat it up too much because you're becoming impatient and burn it. 

Remove from heat and stir in vanilla. 

Pour in prepared pan. Cool. 

Another little trick for my fellow impatient friends is as its getting to the right temperature (this can take forever) you can spoon out some caramel into a cup filled with ice to try while you cook!

Hope you enjoy, it's one of my favorites!