Homemade Caramel!

Ready In 3 Simple Steps

I am all for buying prepared foods when I need to. However, when I do, I cringe when I look at the ingredient label!!! All the more reason to try making a few favorites from scratch.

Last year I taught a caramel apple dipping class using homemade caramel sauce. I will never serve store bought again!! It is so rich and smooth with none of the additives. I dare you to make it and not just eat it by the spoon full!!!

I like cutting the apple into slices and pour the sauce over them. I just don’t do well eating the caramel apple off a stick. The caramel sauce will keep in the refrigerator or the freezer. I had some in the freezer from last Fall and it was still amazing, so it keeps well for a long time 🙂

stack of caramel with flowing sauce isolated on white background


  • 1 cup butter
  • 2 cups brown sugar
  • 8 oz. sweetened condensed milk
  • 1 cup Karo syrup
  • 1 t. vanilla


  1. In a medium saucepan mix all ingredients except the vanilla.
  2. Cook on medium heat until it starts to boil.
  3. Once it starts to boil, turn it down and simmer until semi-firm ball stage (when a little of the caramel dropped into cold water forms a semi-firm ball- or use a candy thermometer); stir in vanilla.