Homemade Caramels

Every holiday season my family and I start baking and cooking a number of recipes. These are treats and candies that have been passed down from family members or are recipes that we have stumbled upon and fallen in love with.  So this week, being the week before Christmas, I will be sharing some of my favorites with you. karo

First up, homemade caramel from my grandmother's recipe arsenal. These caramels have been synonymous with Christmas for as long as I can remember.



A word from the kitchen: Like any candy-making, this recipe requires a heavy dose of patience. Standing in front of the stove for over an hour, stirring, waiting for the temperature to rise, is a very real part of this recipe. It takes time. So if you are expecting to be in and out of the kitchen quickly, this will not be the recipe for you.



I really want to try making another batch of these caramels, but I myself had a hard time staying patient throughout the process. My mom is the one in my family that has taken over making these every year. She is great at it, mainly because she has the patience for it.

If you are up for a little bit of a holiday challenge, give this recipe a try! I can tell you this for sure - the caramel is delicious!



2 cups sugar 1/2 cup butter 3/4 cup light corn syrup 2 cups whipping cream 1 teaspoon vanilla extract


  1. Bring sugar, butter, corn syrup, and 1 cup cream to a rolling boil.
  2. Add slowly the second cup of cream so boiling does not stop.
  3. As temperature increases, reduce heat. Cook to 248 degrees F for a firm caramel, 246 degrees for a softer caramel. Stir throughout.
  4. Add 1 teaspoon vanilla, stir in.
  5. Once the mixture reaches temperature, immediately pour into a greased 9x9 pan.
  6. Cool. Cut and warp in wax paper or candy wrappers.