There are certain things that really sum up the season for me. One of them is caramel. It’s like the season wouldn’t happen unless caramel was involved in some way. It’s so rich, so decadent. In our stores, it’s very hard to find those adorable little individually wrapped caramel pieces, which is why I have been craving some for so long. All last season I wanted to make my own caramel.
I never got around to doing it. My friend even gave me a recipe for some make in the microwave stuff- I still didn’t get around to doing it.  So this year I had some plans. I found a recipe a long time ago HERE that I have been using for so many years & I am so excited to share it with you. Be sure to come back tomorrow to see what else I did with this DIVINE treat!!!
Really- it’s the very best recipe for caramel I have ever had.  It’s 100% worth the time it takes to make it from scratch. I love that it takes ingredients that I almost always have on hand.
Some caramel recipes call for heavy cream, this one does not. I don’t know about you, but I don’t always have that on hand. But with this one I don’t need to plan ahead to make it or make a special trip to the store for it. I just need my short side stock pot & my favorite heavy rubber spatula & I’m good to go.



  • 1 cup (2 sticks) Butter
  • 2 cups packed Brown Sugar
  • 1 cup Light Corn Syrup
  • 1 can (14oz) Sweetened Condensed Milk
  • 2 tsp. Vanilla Extract


  1. Line 13×9 pan with foil that has been prayed with cooking spray. Set aside.
  2. In a 2qt heavy saucepan, combine butter, brown sugar, corn syrup & sweetened condensed milk.
  3. Bring to a boil over medium heat.
  4. Cook & stir until candy thermometer reads 248 degrees (firm ball stage) This should take about 30-40 minutes.
  5. Remove from heat, carefully stir in vanilla extract.
  6. Pour into your prepared pan.
  7. Move quickly as it will firm up fast.
  8. Let cool completely before pulling out of pan by foil & cutting into squares.

You can find complete recipes of this BEST HOMEMADE CARAMEL {RECIPE} in

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