Best 17 Homemade Caramel Recipes

FRESH APPLE CAKE WITH HOMEMADE CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Beat the butter with a mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition. Add the apple, beating just until blended.
• Whisk together the flour, baking soda, cinnamon, cloves and salt; add to the butter mixture, and mix just until blended. Stir in the walnuts, if desired.
• Pour into a lightly greased 13-by-9-inch baking pan. Bake 30 to 35 minutes or just until a wooden pick inserted into the center comes out clean. Let cool on a wire rack 10 minutes. Serve with Homemade Caramel Sauce and, if desired, whipped cream or ice cream.
• Cook the sugar, half-and-half, butter, and salt in a small saucepan over medium-low for 5 to 7 minutes, whisking slowly, until thickened. Remove from the heat, and let cool slightly before serving.
• Keep refrigerated up to one week after you make it. Just be sure to warm it up before serving.

HOMEMADE CARAMEL LATTE

Steps:

• Combine milk and brown sugar in a saucepan over medium heat. Heat until frothy and close to simmering, about 3 minutes. Reduce heat to low; whisk in caramel sauce and vanilla extract. Mix in coffee.

HOMEMADE CARAMEL FROSTING

Steps:

• Melt butter in a pan.
• Add brown sugar and boil for two minutes, stirring constantly.
• Add milk and stir until mixture boils, remove and cool.
• Pour into mixing bowl and add powdered sugar a little bit at a time.
• Beat well after each addition of powdered sugar.

HOMEMADE SALTED CARAMEL SAUCE

Steps:

• Pour sugar and water into a small saucepan; swirl gently to combine. Heat over medium-low heat until little bubbles form on the side. Increase heat to high and boil until sugar turns amber, 5 to 8 minutes. Remove from heat and carefully whisk in heavy cream. Add butter and salt, stirring to combine. Pour caramel into a glass container; let cool.

HOMEMADE CARAMEL COFFEE CREAMER

Steps:

• Melt butter in a saucepan over medium heat. Stir in 1/2 cup half-and-half, brown sugar, and corn syrup; bring to a boil. Boil, without stirring, until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 5 minutes. Stir in remaining half-and-half and vanilla extract.

HOMEMADE CARAMEL POPCORN AND PEANUTS

Steps:

• Heat oven to 200°F. Line cookie sheet with cooking parchment paper.
• Place popcorn and peanuts in very large bowl; set aside.
• In 2-quart saucepan, heat brown sugar, butter and corn syrup to boiling Boil 5 minutes without stirring. Remove from heat. Stir in baking soda, salt and vanilla.
• Pour caramel mixture over popcorn mixture; toss until well coated. Spread popcorn mixture evenly on cookie sheet.
• Bake 10 minutes. Cool completely before serving.

HOMEMADE KNEADERS CHUNKY CINNAMON FRENCH TOAST & CARAMEL SYRUP

Steps:

• For the french toast: Preheat an electric griddle to 375 degrees F. In a shallow baking dish, mix eggs, milk, brown sugar, salt and vanilla. Melt butter evenly across your griddle. Dip each slice of bread into egg mixture and coat completely on each side. Place coated bread on hot griddle and turn until lightly browned on each side. [i]Optional: serve with whipped cream and strawberries on top.[/i]
• For the caramel syrup: In a medium saucepan, combine all syrup ingredients over medium heat. Whisk together until smooth and sugar has completely dissolved. Serve warm over french toast.

INSTANT POT DULCE DE LECHE (HOMEMADE CARAMEL)

Steps:

• Remove the label and lid from the can of condensed milk and securely cover the top of the can with foil (you ABSOLUTELY MUST remove the lid from the can which is why we place foil over it once the lid is removed - it is super dangerous to cook a can with its lid still sealed on)
• Add the trivet to the Instant Pot, place the foil-wrapped can of condensed milk on top and pour in enough water (NOT directly on top of the can, but on the sides) so that the can is submerged in the water halfway up (about 8-9 cups worth of water in a 6qt). Note: You can totally do more than one can at once and fit in 2 or 3. The cooking time below will remain the same.
• Secure the lid, hit "Manual" or "Pressure Cook" High Pressure for 40 minutes. Quick release when done, carefully remove the can from the pot (it will be hot), rest on the countertop, remove the foil and let cool for 20 minutes. You'll see it will have transformed from ordinary condensed milk into a beautiful caramel/dulce de leche!
• After 20 minutes have passed, add in the vanilla extract right in the can and stir well for about 2 minutes until it goes from a lumpy consistency to a creamy one (the can may still be hot so just hold it with a dish towel while stirring with the other hand)
• Enjoy!

ICE CREAM SUNDAE WITH HOMEMADE CARAMEL SAUCE

Steps:

• Spoon two large scoops of ice cream into each of four dessert bowls. Divide the chopped peanuts between the bowls; then sprinkle each with some cookie crumbs, drizzle with some caramel sauce, and top with a dollop of whipped cream. Serve.
• Preheat the oven to 350 degrees F.
• Add the sandwich cookies to a food processor and pulse to coarse crumbs. Spread the crumbs out evenly on a baking sheet and drizzle with the melted butter. Bake for 10 minutes. Let cool completely. Use crumbs as an ice cream topping, for crunch.
• Combine the brown sugar, butter, cream and salt in a medium saucepan. Stirring constantly, bring to a simmer over medium heat and cook until the mixture is smooth and saucy, about 5 minutes.

MARTINA MCBRIDE'S FRESH APPLE CAKE WITH HOMEMADE CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• For the cake, beat the Country Crock® Spread with a mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition. Add apple, beating just until blended.
• Whisk together the flour, baking soda, cinnamon, and cloves; add to the Country Crock® mixture and mix just until blended. Stir in the walnuts if desired.
• Pour into a lightly greased 13x9-inch baking pan. Bake 30 to 35 minutes or just until a wooden pick inserted in the center comes out clean. Let cool on a wire rack 10 minutes. Serve with caramel sauce and if desired, whipped cream or ice cream.
• For the caramel sauce, cook the sugar, half-and-half, Country Crock® Spread, and salt in a small saucepan over medium-low for 5 to 7 minutes, whisking slowly until thickened. Remove from the heat and let cool before serving. (Makes 1 cup)

HOMEMADE CRACKER JACK® CARAMEL CORN RECIPE - (4.6/5)

Steps:

• Preheat your oven to 200°F and line a large rimmed baking sheet (18 x 13-inch) with parchment paper (or use a deep roasting pan, which is my preference. Pour the popped corn into a large bowl (at least 6 quarts); remove any un-popped kernels. If using, add the peanuts, mix and set aside. In a large saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally, until the sugar dissolves. Stirring occasionally, boil the syrup for 5 minutes. The syrup will darken slightly. Note: This is about 230°F, close to softball stage in candy making. Remove the pan from the heat, add the vanilla, and add the baking soda. Stir well as the mixture turns foamy. Immediately (and carefully) pour the hot syrup over the popped corn and stir until the corn is well coated. Spread the hot caramel corn into the parchment-lined pan. Note: I spread mine onto two baking sheets. Bake at 200°F for one hour. Stir the corn every 15 minutes during this time. Remove from the oven. This caramel corn is a warm, sticky, sweet and crunchy treat straight from the oven. It can also be cooled and stored airtight for several days. This recipe doubles and triples very well. KAF Notes: To make popcorn balls on a stick, omit the baking soda from the recipe. As soon as you can handle the corn without burning yourself, form it into 1-cup balls, inserting a lollipop stick or skewer at one end of each. Be sure to assiduously remove any unpopped kernels; you'll get most of them by shaking the bowl of popped corn, and scooping out the hard kernels that sift to the bottom. If you don't remove them, the syrup will allow them to adhere to popped kernels, and the next thing you know - ouch! A dental bill.

HOMEMADE CHOCOLATE CARAMEL COFFEE CREAMER

Steps:

• 1. In a medium saucepan, combine condensed milk, cocoa powder, brown sugar and a pinch of salt until cocoa is well incorporated.
• 2. Gradually stir in whole milk until well combined.
• 3. Cook over medium heat, stirring constantly, until mixture is hot and just reaches a slight simmer; remove from heat immediately. Add 1/4 teaspoon vanilla extract; stir.
• 4. Stir the mixture several times as it begins to cool. To hasten cooling, carefully place pan in a bowl of cold water and stir several times until lukewarm.
• 5. Use a funnel to pour cooled mixture into a clean, used creamer container or a glass jar with lid.
• 6. Store in refrigerator.

HOMEMADE CARAMEL SNICKERDOODLE ICE CREAM (WITHOUT A MACHINE!)

Steps:

• In a large bowl with a fitting airtight lid, gently fold the Cool Whip into the sweetened condensed milk to combine.
• In a small bowl, mix together cinnamon and sugar, then lightly fold the cinnamon sugar mixture and crushed cookies into the larger bowl. Fold in caramel sauce. Do not over mix.
• Cover the bowl and freeze for at least 6 hours, preferably overnight. Store in an airtight container in the freezer.
• To serve, drizzle with additional caramel sauce and additional crushed cookie crumbs (optional).

SEMI-HOMEMADE CARAMEL APPLE CAKE

Steps:

• Preheat oven to 350F; spray two 9 inch cake pans with nonstick baking spray. Cut out two circles from parchment paper to line bottom of cake pans; spray the paper with the nonstick baking spray.
• In a medium bowl, mix together the ingredients for the caramel layer until it resembles coarse crumbs. Divide the mixture up between the two pans pressing to the edges and 1/4 inch up the sides.
• Divide the pie filling between the two pans, spreading it out up to one inch from the edges.
• Prepare the cake mix according to packages directions, but add in the apple pie spice and ground ginger. Divide the batter up between the two pans and use a spatula to smooth it out.
• Bake for 35-40 minutes; cake will be golden browned and you might see some of the caramel oozing up the sides of the cakes. Remove pans to a wire rack and let cool for 10 minutes.
• When cooled, use a hot knife around the edges to make sure the caramel will not stick to the sides of the pan. Carefully flip the cakes onto a serving plate and peel off the parchment paper. Cut into 8 wedges and serve with a scoop of ice cream.

KAESESPAETZLE (HOMEMADE SPAETZLE NOODLES WITH CHEESE AND CARAMEL

Steps:

• Dough: Beat flour, milk, eggs and salt thoroughly until a slightly sticky but elastic dough forms.
• Heat the butter in a pan and add chopped onions. Let brown thoroughly on medium heat.
• Using a spätzle machine (like a mandolin slicer with larger holes) or a colander with medium holes, press the noodles into a large pot full of boiling salted water. (Spätzle experts use a wooden chopping board and knife to rasp the dough into the water).
• Let Spätzle boil until they rise to the surface.
• Butter a oven proof bowl or pan and transfer Spätzle to it. Mix with cheese (either freestyle or one layer Spätzle, one layer cheese, finishing with a cheese layer).
• Put pan in the oven (about 180°C to keep Spätzle warm and let cheese melt).
• When the cheese is melted, get Spätzle out of the oven and garnish with the caramelised onions and cives.
• (You can omit the oven step and devour the Spätzle right away as well).
• Serve Käsespätzle with mixed or green salad.

HOMEMADE APPLE DUMPLINGS WITH CARAMEL SAUCE

Steps:

• In a large bowl, combine the flour, 2 teaspoons sugar and salt; cut in shortening until crumbly. In a small bowl, combine 1 egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide into seven portions. , On a lightly floured surface, roll each portion into a 7-in. square. Place an apple on each pastry square; place 1 tablespoon butter in the center of each. Combine cinnamon and remaining sugar; sprinkle over apples., Bring up corners of pastry to center; pinch edges to seal. Beat remaining egg; brush over pastry. Place in a greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes., Meanwhile, in a large saucepan, combine the sauce ingredients. Bring to a boil; cook and stir until smooth and blended. Pour over apples. Bake 35-40 minutes longer or until apples are tender and pastry is golden brown, basting occasionally with sauce. Serve warm.

BREAD PUDDING WITH HOMEMADE CARAMEL SAUCE

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, cream, sugar and vanilla until blended. Gently fold in cubed rolls; let stand about 15 minutes or until bread is softened., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden and a knife inserted in the center comes out clean, 45-50 minutes. Meanwhile, in a small saucepan, melt butter over medium-high heat. Stir in brown sugar. Bring to a rolling boil. Boil 2 minutes. Stir in cream; return to a boil. Remove from heat. Stir in vanilla. Serve with warm pudding. If desired, top with sweetened whipped cream and toasted walnuts.