Oh my goodness! If you have never had homemade caramel sauce, you have not lived. Rich in both flavor and color, you will be looking for food to put this homemade sauce on.
This old-fashioned caramel recipe comes from my girlfriend’s great grandmother. I can eat this delicious caramel right off the spoon! It is truly moan-worthy! 😉 Would you believe the recipe is over 100 years old?
While this gluten free sauce takes some time to cook (I promise it is worth every minute), you are gonna love how easy it is to make. (I read on my Kindle while I am busy stirring.) I should give you fair warning: one bite of this rich sauce and you will never want the store-bought stuff again!
If you would like caramel sauce to put on ice cream, remove it from the heat when it reaches 240° F on a candy thermometer. For candy and apple dipping, cook the mixture until it reaches firm ball stage 246° F to 248° F. As soon as I remove the sauce from the stove, I pour it in hot canning jars and immediately put on the lids and bands. The jars seal themselves eliminating the need to place them in a canning bath.
Homemade caramel sauce is perfect in any recipe calling for caramel. It is delicious drizzled across Dutch apple pie, spiced pear tart and apple crisp. Fresh, juicy and crisp apples are delightful dipped in this easy to make sauce.
Need a great gift idea from the kitchen? Line a basket with a pretty dish towel; add some fresh apples and a jar or two of caramel sauce. What a delicious and fun way to say happy birthday or welcome to the neighborhood!
Homemade Caramel Sauce Recipe
2 cups cane sugar
1 cup brown sugar, firmly packed
1 cup corn syrup, light
1 cup sweetened condensed milk
1 cup whole milk
½ cup butter, unsalted
¼ teaspoon sea salt
2 teaspoons homemade vanilla extract
- In a 3 quart heavy saucepan, combine sugars, corn syrup, sweetened condensed milk and whole milk. Cook over medium heat, stirring until sugars dissolve and syrup starts to boil.
- Reduce heat to low and cook, stirring occasionally to prevent scorching until mixture reaches 240° F. Cook and stir constantly to avoid scorching until mixture reaches firm ball stage 246° F to 248° F.
- Remove from heat. Stir in butter and salt until thoroughly combined. Wait two minutes and stir in vanilla.
–>For candy, pour batter into a lightly buttered 8” square pan. Makes 2 ½ pounds or 10 to 11 dozen candies.
–> Wrap candies in plastic wrap or place in a cute coffee mug. Cover mug with plastic wrap and tie with a pretty ribbon.
“Never let yesterday use up today.”
I hope you enjoy this old-fashioned caramel syrup as much as I do. You will be wanting to eat it on everything!
From my kitchen to yours,