The Best Homemade Caramel recipe really is the the best I have ever made or tasted. This recipe is silky, rich, perfectly balanced and delicious which is why it earns it’s name! I don’t use words like “the best” lightly, only when they deserve it!
Jump to RecipeThis recipe can be use for a variety of different caramels. Soft buttery caramels, firmer caramels that hold their shape, extra soft for filling chocolates or used as a caramel syrup.
If you are not aware of the different stages of candy making I would encourage you to check out THIS page for the basics! This caramel recipe can be used for many different confections!
Here are the stages of caramel and their uses from lowest temperature to highest:
- Thread stage – This will fall apart in your hand and feels like a syrup or sauce. This stage is reached around 230 F- 234 F.
- Soft ball stage – Where it will form a soft ball but that ball will promptly fall flat in your hand. this stage will be reached at 234 F. – 241 F.
- *Caramel stage –238 F. is the perfect caramel stage – the ball will hold it’s shape but will flatten very slightly or wilt after a few seconds of holding it, you can also go fully to hard ball stage for a little more toothsome caramel. Typically 238 F.- 243ish F. is perfect.
- Hard ball stage – Where the ball formed in your hand stays in the shape of a ball but is still soft and pliable. 250 F. to 256 F.
- Soft crack stage – Means it will be hard on the outside and tough to work with your hands, this is the stage you would use for taffy, where you would pull the sugar until it softens. 270 F. – 289 F.
- Hard crack stage – When the candy is hard and snaps easily. This is used for peanut brittle, toffee, candy canes and hard candies.295 F. – 309 F.
Find a candy thermometer HERE
The ice water test:
The ice water test is what you will use to make sure your caramel is at the perfect stage you want it to be at. This is a fool proof way of seeing what your candy will turn into when it cools, thermometers are great for giving an idea but they can be off by a few degrees sometimes so I always suggest doing this test too.
How you do the ice water test:
You will grab a glass and fill it with ice and cold water. Set it next to your stove as you make this caramel. When you get to the stage you want or you are curious where your sugar mixture is at; spoon a little of the hot mixture and pour it into the ice water. Reach in with your hands and feel the caramel to see how the caramel will be when it cools down.
- If it falls through your hands you are at the thread stage.
- If caramel forms a soft ball that falls flat in your hand you are at soft ball stage.
- If the caramel forms a firmer ball and keeps it’s shape you are at hard ball stage ( I like my caramels, just before this stage).
- If the caramel forms a firm ball and is a little tough, it’s at soft crack stage.
- If it snaps then it is at hard crack stage.
Important note: If you go past the stage you were going for, you can reverse this stage by adding in more cream. The stages just represent the amount of liquid still left in mixture so by adding more you will reverse the stages and can save a caramel that has gone too far.
Here are some things you can make with each stage of caramel:
Thread stage: For the perfect caramel sauce to go over ice cream or desserts.
Soft ball stage: For some melt in your mouth soft caramels, or freeze them and dipped in chocolate (pictured below are dark chocolate and sea salt caramels) to make an amazing treat! You can drizzle over popcorn for a irresistible soft and chewy caramel corn!
Hard ball stage: For the perfect caramel apples (pictured below) aim for a few degrees below hard ball stage or for a toothsome caramel cook until hard ball stage.
Soft crack stage: For some yummy caramel taffy!
Hard crack stage: For some amazing toffee, peanut or nut brittle!
What you will need to make the best homemade caramel: (printable recipe card is below)
This recipe will fill 2 cookie sheets with caramel or make enough to generously coat 12 caramel apples.
- 1 cup Salted Butter (2 sticks)
- 4 Cups Sugar
- 2 Cups Corn syrup
- 1/2 teaspoon Salt *for a salted caramel increase the salt to 1 teaspoon or more to taste
- 2 Cups Heavy whipping cream
Instructions
- In a heavy bottomed pan, add the butter, sugar, corn syrup, salt and stir over medium high heat.
- Once the butter has melted completely and the sugar has dissolved. Then slowly pour the heavy cream into the mixture while stirring. You don’t want to add it too fast or it can make your caramel crystallize or become grainy.
- Bring the mixture to a boil and cook until it hits the appropriate temperature stage you are going for.
- For traditional caramel you want to cook until 238 F. for soft caramel or 243 F. for medium firmness. 245 F. will hold it’s shape and have some chew to it. You want it just below the hard ball stage when doing the ice water test.
For everything you need to know about making the perfect caramel apples. With answers to 21 of the most common questions along with tips and tricks click here.
The Best Homemade Caramel
Ingredients
- 1 cup (2 sticks) Salted Butter
- 4 cups Sugar
- 2 cups Corn syrup
- 1/2 teaspoon Salt *for a salted caramel increase the salt to 1 teaspoon or more to taste
- 2 cups Heavy whipping cream
Instructions
- In a heavy bottomed pan, add the butter, sugar, corn syrup, salt and stir over medium high heat. Once the butter has melted completely and the sugar has dissolved, slowly pour the heavy cream into the mixture while stirring. You don't want to add it too fast or it can make your caramel crystallize or grainy. Bring the mixture to a boil and cook until it hits the appropriate temperature stage you are going for. For traditional caramel you want to cook until 238 F. or the hard ball stage when doing the ice water test.
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