The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

a recipe for makeing home made caramel

vince hav's picture
vince hav

a recipe for makeing home made caramel

would someone pass along to me your way of cooking and makeing caramel. iv heard of some that cook sugar in a pan constantly stiring until it carmelizes which to me has a gritty texture to it andi seen someone boil sweet condenced milk in an unopen can until it carmalized but if not done right it will explode and boy what a mess it will make.haha. to me it tastes smooth an bette than the sugar cooking but i dont know how its done. any suggestions or directions? thanks i love caramel

proth5's picture

but go to and click on "advanced recipe search" - type in "golden caramels"  On page 2 or so, you will find the recipe for golden caramels.

You will not be disappointed.

Just be prepared with wrappers.  You can cut waxed paper yourself - or order it from many sources.

Hope this helps.

ladychef41's picture

Used to have to make it every week for a restaurant where I worked. The BIGGEST part of this procedure is making sure you have nothing else to do, and don't get pulled away while making it. It takes, literally, 30 seconds for it to be ruined.

You can do it 1 of 2 ways... Start with plain white sugar in a heavy (cast iron is BEST) pot. Slowly heat the sugar, stirring until it liquifies. Keep a very close eye on it, stirring occasionally, until it starts to carmelize and turn a golden color. Do NOT over color your sugar as it will "turn" very quickly. Once sugar is carmelized, you add your butter and cream; stirring until smooth.

The 2nd way is basically the same, only you add water to the sugar in the beginning and allow it to carmelize. The addition of water allows a bit more time to the carmelizing process, but it's a little more forgiving than the straight sugar method.

As wonderful as fresh caramel is, I no longer make it due to the high incidence of it "turning" and being extremely labor intensive.... For me, it just isn't worth the pain and frustration of spending so much time on something just to have it "turn" at the very last minute.

Here is a link showing step by step instruction and a recipe for a little over 1 cup of sauce...

Hope this helped.


vince hav's picture
vince hav

thanks for the advice. ive never made it either way cooking or boiling it in an unopen can an just like the bakeing just want to be able to say hey i cooked that. in the cooking sugar recipe...ive eatn some cooked by the head lady at my job at a med center and it sorta had a gritty texture to it..was that from something she didnt do or is all cooked sugar gona be like that? ive eaten caramel cakes at church function and one would be great and id wish it was mine but then othersi wouldnt even finish eating eating it.

Maryann279's picture

The reason it had a gritty texture is probably because some of the sugar started to recrystallize. The way to avoid this is to *never* stir the caramel. Instead, gently swirl the contents of the pan to bring in the uncaramelized sugar, avoiding getting any up the sides of pan. Stirring encourages the sugar to recrystallize.  [On edit:  this technique applies to caramelizing straight sugar before cream, etc., is added]