How do you make caramel?
Know how do you make caramel for a very simple, delicious homemade treat
Wondering how do you make caramel, and is it something you can do at home?
It's easier than you might imagine, especially with our step-by-step instructions.
Whether you want to make old-fashioned caramel candies, luscious chocolate-dipped caramels, or need to make a caramel sauce, you can master the art of caramel making in no time at all.
Let's start with a basic caramel candy that can stand alone, or form the sweet center of a chocolate dipped confection.
Caramel candy Ingredients:
- 2 c heavy cream (do not substitute anything else!)
- 1/2 c sweetened condensed milk (NOT evaporated milk)
- 2 c light corn syrup
- 1/2 c water
- 2 c white sugar
- 1/2 c (1 stick) salted butter, softened slightly and cut into small cubes
- Cooking spray
- 9"by 9" baking pan
- Candy thermometer
- Pastry brush
- Waxed paper
- Line the baking pan with foil, then spray it generously with cooking spray.
- In a small pot, combine the cream and condensed milk/ Heat over low just until warm. DO NOT LET THE MIXTURE BOIL! Cover and set aside in a warm spot.
- Combine the corn syrup, water, and granulated sugar in a second pot. Heat on medium high, stirring until the sugar dissolves completely. over medium-high heat.
- Wipe down the inside of the pot with the wet pastry brush to prevent sugar crystals from forming on the sides (This is critical to making your caramel smooth.)
- Reduce heat to medium.
- Using candy thermometer to check the temperature, bring the mixture to a boil and cook until the temperature is 250 degrees.
- Add the butter and the milk mixture. Check the temperature again. It should be around 220 degrees.
- Cook the mixture, stirring constantly. Make sure the candy does not scorch.
- Continue to cook until the temperature reads 244 exactly. The caramel should now be a beautiful deep golden color.
- Remove the caramel from the stove and immediately pour it into the foil-lined pan, without scrapping the pot
- Allow the candy to sit at room temperature overnight to firm. Do not refrigerate or chill.
- Cut into 1" pieces by lifting the whole candy from the pan using the foil, placing a sheet of waxed paper on top and flipping the whole square at once. Cut into squares with a sharp, greased knife (you can use cooking spray on the knife.)
- Wrap the squares in waxed paper, dip them in chocolate or place them in candy cups immediately after cutting.
- Store at room temperature.
Caramel SauceIf you're wondering how do you make caramel sauce instead of candy, here's a simple recipe that will yield a rich, creamy sauce just perfect for topping ice cream or desserts.
A word of caution before you begin. Measure out your ingredients before you start cooking. There's no time to measure once you start...when it comes to making caramel sauce, seconds count!
- 1 cup of sugar
- 6 tablespoons salted butter
- 1/2 cup heavy whipping cream (do not substitute...lower fat creams or mixes will not work)
- Heavy-bottomed sauce pan, medium or large
- Glass canning jar (8 oz or larger, or several smaller ones)
- Large whisk
- Pour sugar into heavy-bottomed saucepan. Do not preheat the pan.
- Heat over medium high heat, stirring with a whisk or wooden spoon until melted sugar begins to boil.
- If sugar begins to scorch before all is melted, add 1/2 cup room temperature water to the pot and stir in. When the water evaporates, and the sugar begins to boil (mixture will be rich golden brown), move to next step.
- Add butter to the pan, and whisk until all the butter has melted and is incorporated (you should not see streaks of butter)
- Remove pan from heat, count to 5, and then slowly whisk in cream, pouring in a slow steady stream. Mixture will foam up.
- Continue to whisk until mixture is completely smooth
- Pour hot caramel sauce into clean canning jars. Cap and allow to cool on the counter. (Remember the glass will be very hot!)
- Store cooled jar(s) in fridge for up to 14 days, warming to use