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    Home » Recipes » Tasty Treats

    Homemade Caramel Topping

    Published: Jun 9, 2021 · Modified: Feb 3, 2022 by Nicole · This post may contain affiliate links · 3 Comments

    Jump to Recipe Print Recipe

    Mmmmm mmmm mmmm. Is there anything better than homemade caramel? Okay, maybe there are a few things. But not many. It's so smooth and buttery and.... well, caramel-y. Cooking it makes the house smell amazing. I really only see 2 downsides- 1: It's hard to stop eating it and 2: It's painfully disappointing to have store bought caramel ever again.

    homemade caramel

    It keeps in the refrigerator for months. So if you're worried about eating it all "in time", don't. We've never had to throw any out. We store ours in old glass peanut butter jars, which work great. They aren't airtight, but they have a good seal.

    This caramel is great for ice cream (obviously ;)), brownies, ice cream with brownies, Air Fryer Cinnamon Rolls, Churro Chips, french toast, pancakes, basically anything you'd eat with ice cream. Cookies, bars, etc. One of my favorite desserts in the world is oatmeal toffee bars with vanilla ice cream and this caramel topping.

    Need another dip idea? Try our Cookie Dough Dip with Greek Yogurt!

    Let's Make Homemade Caramel Topping!

    Okay, so it's actually pretty easy. Put evaporated milk, brown sugar, butter corn syrup and salt in a sauce pan over medium heat (if you have an induction stovetop, medium low heat should work!). Stir and bring to a boil. Boil for 15-20 minutes, stirring constantly. The sauce will thicken a little as it cooks, and will thicken a lot as it cools. For a runnier sauce, cook for 15 minutes, for a thicker sauce cook 20 minutes. I usually end up at about 17-18 minutes. If you use a candy thermometer, 220-230 degrees is the range you want to be in, depending on desired consistency.

    homemade caramel

    Remove the caramel from heat and give it a minute or two to cool down, then stir in the vanilla. It's likely the caramel will look a little curdled and separated. The last step is to let is cool for about 5 or 10 minutes, then stick it in a blender and blend for 10-20 seconds until smooth. The blender makes it nice and smooth (and don't worry, it won't separate again) and perfect.

    Serve with your favorite dessert!

    homemade caramel

    homemade caramel

    Homemade Caramel Topping

    Nicole
    This homemade caramel topping is silky smooth and buttery and caramel-y. Each spoonful is heavenly bliss in your mouth.
    Prevent your screen from going dark
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 2 mins
    Cook Time 18 mins
    Total Time 20 mins
    Servings 32 servings
    Calories/serving 96 kcal

    Ingredients
     

    • 1 12 ounce can evaporated milk
    • 1 ½ cups brown sugar
    • ½ cup butter
    • ½ cup corn syrup
    • ¼ teaspoon salt if you like it a little savory, otherwise ⅛ teaspoon will do!
    • 1 ¼ teaspoons vanilla

    Instructions
     

    • Put evaporated milk, brown sugar, butter corn syrup and salt in a sauce pan over medium heat (if you have an induction stovetop, medium low heat should work!).
    • Stir and bring to a boil.
    • Boil for 15-20 minutes, stirring constantly. The sauce will thicken a little as it cooks, and will thicken a lot as it cools.
    • For a runnier sauce, cook for 15 minutes, for a thicker sauce cook 20 minutes. I usually end up at about 17-18 minutes. If you use a candy thermometer, 220-230 degrees is the range you want to be in, depending on desired consistency.
    • Remove the caramel from heat and give it a minute or two to cool down, then stir in the vanilla.
    • It's likely the caramel will look a little curdled and separated. The last step is to let is cool for about 5 or 10 minutes, then stick it in a blender and blend for 10-20 seconds until smooth. The blender makes it nice and smooth (and don't worry, it won't separate again) and perfect.
    • Enjoy!

    Notes

    The homemade caramel stores for up to 3 months in the refrigerator. If wanting to serve warm, remove the desired amount and microwave in a microwave safe bowl for 5-8 second intervals, stirring between each one, until it reaches the desired temperature. Do not microwave the entire jar, or it will get grainy when put back in the fridge.
    You can actually use this recipe to make caramel candies if you have a candy thermometer. Simply keep cooking until you reach the soft ball stage, then pour on a lined baking sheet, allow to cool, then cut!

    Nutrition

    Serving: 1TablespoonsCalories: 96kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 11mgSodium: 59mgPotassium: 50mgSugar: 15gVitamin A: 116IUVitamin C: 0.2mgCalcium: 40mgIron: 0.1mg
    Tried this recipe?Let us know how it was in the comments below
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      Recipe Rating




    1. JC

      September 09, 2021 at 9:03 am

      5 stars
      Wow!!! This caramel is perfect. Excited to make again

      Reply
    2. Asia

      November 16, 2022 at 9:19 am

      What is a cube of butter? A stick/ half cup?

      Reply
      • Andrea

        November 16, 2022 at 11:26 am

        Yes, 1 cube of butter is equal to 1/2 cup butter.

        Reply

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    nicole and andrea

    Hi, we are Nicole and Andrea! As busy moms our favorite meals are easy, healthy and delicious. While we love eating nutritious meals, we also strongly believe in moderating them with yummy desserts! We love hiking, going to the beach and doing Spartans.

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