naughty and easy homemade caramel

homemade caramel recipe

a few months ago, i was cuh-raving me some candy.
{i was still pregnant then, remember…?}

and after i made homemade twix i had a cousin send me a recipe for this caramel.

it was the ONLY thing the twix were missing.

in her email she called herself a “caramel snob” because she has to use homemade caramel for everything… instead of the kraft kind you have to unwrap…

i have to agree, the homemade stuff is roughly a million.5 times better…
and i was so afraid it would be hard or something…
hint: it’s not. it’s actually embarrassingly easy.

so we dipped apples, and pretzels… then made more candy bars.
{that we’ll post tomorrow…}

this was our stay-in date night on saturday while we had a back to the future marathon.
true love i tell you.

homemade caramel

from my rad cousin deb


1 c butter
1 cup corn syrup
1 can sweetened condensed milk 

mix all these things together
over low heat in a sauce pan type product

add:

1 c white sugar
1 cup brown sugar

cook until soft rolling boil- if you have a cooking thermometer you
want it to be about 240 degrees.  that will make it soft, not pull-your-teeth-out-taffy style. you can also do the cold water test too to make sure it stays in a ball after you put it in ice cold  (but no ice) water and clump it together. you can cook it a little longer if you like your caramel a little stickier.


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Meg

About Meg

I am Meg, a photographer and designer and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE projects. We blog about food and DIY adventures from sunny San Diego with our two cutie kids and have an apparel line at colormeapparel.com to keep us busy. Email me at colormemegblog@gmail.com to work with me!

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