Rebecca's Amazing Caramels
Prep time
Cook time
Total time
Is there anything better than a homemade caramel? This recipe is perfect and has an extra depth of caramel flavor from the dark Karo Syrup in the recipe. Soft, chewy and delicious, this will be the only caramel recipe you make from now on. Try it with pecans. YUM!
Recipe type: Homemade Caramel
Serves: 80-100 caramels
  • 1 cup butter, room temperature, no substitutions
  • 2 cups white sugar
  • 1½ cups dark Karo Syrup
  • 2 cups heavy whipping cream
  • pinch of salt
  • 2 tsp vanilla
  • chopped pecans, optional
  1. Line a 9x13 glass dish with parchment paper or butter it well. Prep vanilla and 2-3 cups of cold water near you by the stovetop.
  2. Heat 1 cup butter, 2 cups sugar, 1½ cups karo syrup, and 1 cup of heavy cream in a large pot with a thick bottom. I suggest using a wooden or bamboo spoon for stirring. I like ones that are slanted like this to reach every part of the pan.
  3. Bring to a rolling boil over medium-high heat. Boil hard, stirring constantly for 5 minutes. (Set a timer.)
  4. After five minutes, slowly add the remaining 1 cup of heavy cream. Continue to boil, stirring constantly. Cook until firm ball stage or until 234 degrees on a candy thermometer. *See tips above for how to use a candy thermometer correctly.
  5. When thermometer is getting close to 234 degrees, use a cup of cold water to test the caramel. Drop a small amount in the cup and use your fingers to see if you can form it into a ball. You want the ball to be slightly firm and resemble the firmness you want your finished caramel to have.
  6. When caramel reaches 234 degrees or firm ball stage with water test, QUICKLY remove from the heat, add vanilla, stir, and pour into the prepared 9x13 dish.
  7. If you want to add nuts, put them in the entire batch. You can mix them in when you add the vanilla. If you only want nuts in half, sprinkle them on half after you pour it and use a spoon or butter knife to press them into the caramel.
  8. Let caramels cool completely and overnight, if possible. Once caramels are completely cool, you can cut them into 1-inch pieces and wrap them in wax paper.
Recipe by Real Life Dinner at