Gluten Free Home Made Caramel

Have you ever had home made caramel? We grew up on it. Every year, my mom would make a whole plate of Christmas goodies & we would take them around to our neighbors & friends. What’s on your Christmas Goodies plate this year?

We are making:
Home Made Caramels
Mint Chocolate Fudge
Iced Sponge-Cake Squares
Mint Puffs
Sugar Cookies
Oatmeal Raisin Cookies

This recipe is so great! You can use it for individually wrapped home made caramel’s, like we used for my wedding:

Or you can use it for dipping apples!

Here’s the step by step on how to make our fabulous home made caramel!

What you need:

Melt butter in heavy 3 quart saucepan. Add brown sugar & salt. Stir in light corn syrup & mix well. Gradually add milk, stirring constantly.

Cook & continue stirring over medium/medium high heat until candy reaches a little under the soft ball stage. (On my my candy thermometer I like the consistency of my caramels anywhere between 231-233 degrees) If you want a more chewy caramel, cook it a little longer or if you want a softer caramel, cook it a little less.

Get a glass of HOT water ready in a cup to put the thermometer in when you are done using it. It will make your life WAY easier when your ready to clean up!

Remove from heat & stir in vanilla.
Pour into buttered pan. Can use 8″ or 9″ square pan or 9×13. Cool & cut into squares & wrap individual pieces. Try sprinkling some sea salt on top ; ) YUM!

If you wanted to use the home made caramel for caramel apples, cook your caramels like normal & use it for dipping the apples!

I like to dip the bottom of my caramel apples in sugar to prevent sticking & its a fabulous way to give it a beautiful look!
And there you have it! Now you can make caramel apples with HOME MADE caramel!

Gluten Free Home Made Caramel Recipe:

1 cup butter
1 lb brown sugar
dash of salt
1 cup light corn syrup
1 can sweetened condensed milk
1 tsp vanilla

Melt butter in heavy 3 quart saucepan. Add brown sugar & salt. Stir in light corn syrup & mix well. Gradually add milk, stirring constantly. Cook & continue stirring over medium/medium high heat until candy reaches a little under the soft ball stage. (On my my candy thermometer I like the consistency of my caramels anywhere between 231-233 degrees) If you want a more chewy caramel, cook it a little longer or if you want a softer caramel, cook it a little less. Get a glass of HOT water ready in a cup to put the thermometer in when you are done using it. It will make your life WAY easier when your ready to clean up! Get a glass of HOT water ready in a cup to put the thermometer in when you are done using it. It will make your life WAY easier when your ready to clean up! Get a glass of HOT water ready in a cup to put the thermometer in when you are done using it. It will make your life WAY easier when your ready to clean up!