killer caramel recipe!

So, do you want to know that you can make kick arse caramel with stuff already in your pantry?! Butter, sugar, milk? If this sounds just too damn dangerous, exit now. 

Right. It started like this.

I wander around the supermarket shunning bad food. No, not buying chocolate. No, not buying biscuits. Not even buying condensed milk which will be turned into something naughty and if I'm really lucky I can use a recipe which does not use a whole can and leaves remnants which need cleaning up. 

You know. 

And it's nine o'clock at night and it's been a lovely day and what would make it even more lovely would be some kind of chewy sweet marvellousness. 

Dried fruit and nuts in the cupboard. 

Not going to cut it.

So, standing at the pantry I'm thinkin', you know, if you cook sugar and butter long enough it caramelizes. Wonder what happens if you add milk? Would you get a caramel-y caramel?

YOU DO!!!!!

I cannot tell you how dangerous this discovery is to my bum. Oh so dangerous. 

And I have to say I'm a little bit proud of myself. 

If you have fillings these will pull them out for sure. (And if you don't yet, eat a few of these.)

It's that good, solid, chewy caramel that used to be in the middle of cobbers. 

Little bit proud. 




125g butter

1 cup brown sugar

½ cup white sugar

1 cup full cream milk

1 tsp vanilla


(Caveat: if you like the precision of a candy thermometer I'm afraid I'm going to disappoint. Don't have one. You'll be able to do this without one, I promise.)

In a heavy based saucepan melt the butter and the sugars. When melted, add the milk. Stir, stir, stir. It'll froth up. It won't look like caramel. Stir, stir, stir. It'll change colour (gradually go darker.) The earlier you pull it off the stove, the softer and 'fudgier' it'll be. So be brave, leave it on, keep the heat low and stir. The longer you leave it, the harder the caramel will set. 

I can't tell you exactly how long because it depends on the heat, gas or electric, whether you've got a window open and if you're wearing high heels. 

It'll eventually start to thicken up nicely, the frothiness will subside by almost half and start to pull away from the sides of the saucepan. Maybe 20 minutes? Watch it closely. 

Add the vanilla at the end, as you take it off the heat.

Pour it into a greased pan, I used a loaf tin, and let it cool. Mark out the squares when cool then put into fridge. Depending how long you left it on it might be rock solid in the fridge but it will soften up if you leave it out for an hour. 

It truly rocks. (She says, licking her fingers.) Add nuts. Dip in chocolate. Or enjoy unadulterated. 

You're very welcome. 


(edited post: I made this again after posting this and it timed closer to 20 mins than 10, which was in the original post. Next time I make it I'll take and publish process shots so you can see what I mean by 'frothiness' and 'pulling away from edge of saucepan' etc.)

17 Comments on “killer caramel recipe!

November 2, 2010 at 12:03 am

I purposely only skimmed this post. But I am well aware there will be one late night prowl around the kitchen that will end up with me remembering this post and looking it up again. Thanks!

November 2, 2010 at 12:42 am

This is wonderful. I made caramels last year for people for christmas, but the recipe I found called for corn syrup (which I didn’t like using). You’re recipe sounds way yummier and healthier. (I can make it totally organic, so that’s more healthy, right . . . so we can eat more!)

Christie, Describe Happy
November 2, 2010 at 3:04 am

Well, I figure if you put in the effort to make this from scratch then you deserve to indulge, right? Can’t wait to make this!

November 2, 2010 at 3:53 am

Oooooh, bad bad woman. This sounds too wonderful, and easy. Although your original recipe will take beating.

November 2, 2010 at 5:31 am

You are terrible! Thankyou!!

November 2, 2010 at 9:49 am

that looks like particularly good caramel fi!

November 2, 2010 at 10:56 am

this sounds Awesome!! Nice work 🙂

November 2, 2010 at 1:02 pm

oh, so much more on the target than fruit and nuts! well done you – I bet you are proud (and happy!)

November 2, 2010 at 2:17 pm

I lost a tooth in a cobber when I was about 6. Good times. I should make these for tom and see how many of his teeth come out as they are getting wobbly and the big ones can be seen coming up…. Yum, they look great! Have you ever made nougat? You would LOVE it and so easy… let me know if you want the recipe I use….. good Chrissy pres.

November 2, 2010 at 9:25 pm

oh my gosh i love how excited you are by caramel!!!
‘maybe ten minutes?’ – this is exactly how i cook too!
love it, will be trying it. thanks lady.

International Woman of Mystery
November 3, 2010 at 6:38 am

Oh my goodness, how pathetic am I that I came back to this post just to gaze, and to imagine the deliciousness? No, I will not go downstairs and cook it. I will go and have some lowfat yoghurt with a little maple syrup in it. And sigh a little.

November 3, 2010 at 9:43 am

er, I might be irresponsible if I led you to believe theses were in any way healthy… xx

November 3, 2010 at 1:44 pm

and that right there illustrates the cause of difference in our jeans size.

November 3, 2010 at 6:13 pm

Oh and I totally forgot to mention what I had originally intended to say. Which is do you know you can make condensed milk … probably from things you already have at home too. 🙂

International Woman of Mystery
November 11, 2010 at 7:22 am

As your unofficial recipe-tester, and lover of caramel, I gave this one a whirl. Not bad, and great if one has a lack of a tin of condensed milk, but I won’t be swapping it for your wonderful original recipe. Although I did like that you can work with your own quantities (I made half a batch). The no-kneed bread, however, is an absolute winner. I’m never going back!

November 24, 2010 at 11:17 am

I was just digging throgh the pantry looking for something sweet. Then I remembered this post. Thank you! I have it on the stove right now bubbling away…. Thank you for saving me from my sugar cravings 🙂

June 4, 2012 at 7:18 am

Just made these! It’s cooling now in a tray. Can’t wait to taste it.

Thanks for the recipe!


Leave a Reply

Your email address will not be published. Required fields are marked *