Martha Stewart Caramel Recipe
Hands, down, caramel that’s homemade has a richness that store-bought versions just don’t have! Especially Martha's version!One tricky part is knowing when to pull it off the heat—too soon, and it lacks that deep golden color; too late, and it turns bitter.I swirl the pan gently instead of stirring while the sugar melts, which helps it cook evenly without forming clumps.A little vanilla at the end rounds out the taste, making it smooth and balanced. Ooh yeah!Letting it sit for a few minutes before transferring it to a jar allows any bubbles to settle, giving it a glossy finish.
Servings: 20
Ingredients
- 2 cups Sugar
- 4 cups Heavy Cream
- 1 cup Sweetened Condensed Milk
- 4 cups Light Corn Syrup
- 1 tsp Salt
- 2 sticks Unsalted Butter cut into 16 pieces
Instructions
- In a medium saucepan, pour in the sugar and begin cooking it over medium heat.
- Make sure to do this gently until it dissolves.
- Add the corn syrup, heavy cream, condensed milk, and butter pieces gradually.
- Keep stirring to combine all ingredients smoothly.
- Continue heating the mixture.
- Stir it occasionally so it reaches a golden-brown color.
- This step is crucial for achieving the right flavor.
- Once the caramel reaches your desire, pour it into a prepared, lightly oiled baking sheet lined with parchment paper.
- Ensure an even spread using a spatula.
- Let it cool at room temperature before cutting into pieces.
- This cooling allows for easier handling and cutting.