Caramel – It’s Not Just For Apples

March 15th, 2011 by Paula Ivancicts

Homemade caramel is great all year round. I use it for dipping apples, over pecans and coated in chocolate, dipping pretzels, or molding in candy-coated molds. The possibilities are endless! It’s also especially yummy on its own!

My favorite is the Golden Caramel recipe from Wilton’s “Gifts from the Kitchen” book. Caramel For Dipping is another recipe option.

You’ll need the following ingredients to make the Golden Caramel:

      2 cups granulated sugar


      1 cup (2 sticks) butter, cut in small pieces


      1 cup light corn syrup


      1 can (14 oz.) sweetened condensed milk


      1 teaspoon

pure vanilla extract

Making Caramel

Once the sugar, butter, and corn syrup melts and begins to bubble, stir in the condensed milk and continue cooking with a candy thermometer until it reaches 245 degrees.

Making Caramel

It takes awhile for it to cook, about 25-30 minutes, but is definitely worth the time.

Making Caramel

Look at the nice golden color this turns into after cooking for a little while. I’m stirring it and thinking of all the yummy recipes I can make.

Making Caramel

After letting it cook until the thermometer reaches the desired time, it turns a nice golden color. Add the pure vanilla extract. Pour it into a pan lined with buttered parchment paper and let it cool.

I like to use the Golden Caramel to make one of my favorites, Caramel Covered Pecans! It’s quick and easy:

Arrange three pecans on a parchment paper covered pan. Cut off a small piece of the Golden Caramel and cover the pecans.

Making Caramel

Using the microwave on the defrost setting, melt Light Cocoa Candy Melts® in a bowl for short intervals of time until it almost melts. Stir until smooth. Microwave longer, if needed. Top the Caramel Pecans with the Light Cocoa Candy Melts®. Using the back of a small spoon, spread the melts over the caramel.

Making Caramel

Put some Orange Candy Melts® in a disposable decorating bag. Microwave on the defrost setting until almost melted. Knead bag. Microwave longer, if needed. Snip the bottom off of the bag and make random stripes over the Caramel Pecan Chocolates. Refrigerate until set. Enjoy!

Paula Ivancicts Paula is a Wilton Customer Service Key Account Rep and a Certified Wilton Method Instructor. She has been with Wilton since 2009. Her love of creating things and using Wilton products started in high school when she began making candy. Outside of Wilton, Paula enjoys family time with her husband and two daughters. She loves baking, decorating, and making candy for family, friends, and coworkers.

20 Replies

  1. Chandra says:

    Yummy!!! This is an excellent recipe! I will make this this weekend!

    • Paula Ivancicts says:

      Hi Chandra!

      Thanks! It is a great recipe! I hope we can try some on Monday, if you have any left!!!

  2. Cat Davis says:

    Oh that looks delicious! I’ve never made caramel at home but I really would like to.

    • Paula Ivancicts says:

      Hi Cat!

      Thanks! They were easy and yummy! I would give it a try; you’ll wonder why you didn’t make them sooner.

  3. Jenn says:

    Looks good Paula! After you make it does it need to be refrigerated?

    • Paula Ivancicts says:

      Hi Jenn!

      Thanks! No, they do not need to be refrigerated. You can wrap the caramels in parchment paper and store them at room temperature.

  4. jann says:

    does this set up enuff to be able to cut squares and wrap???

    • Paula Ivancicts says:

      Hi Jann!

      They do set up enough to be able to cut and wrap them. Just be sure to use the regular sweetened condensed milk. I made a batch last night using the fat free sweetened condensed milk and I was able to cut them into squares, but then they sort of spread out and stuck together. They are still yummy; they just don’t look like neat little squares.

  5. Hmmm. You made that look easy! I may have to try that!

    • Paula Ivancicts says:

      Hi Jennifer!

      Thank you! It is very easy; just keep stirring! Warning: you will probably be addicted after making homemade caramel!

  6. Excellent, and with April fools day coming up, you can caramel coat a few raw onions too!!!!

  7. Cherri says:

    how do I print this out

    • Paula Ivancicts says:

      Hi Cherri!
      Highlight the text, right click, and click on print. Or click on “file” at the top (it’s under the back arrow) and click print.

  8. Aisha says:

    Thank you for this great info! I am very new to candy making & had 2 questions- #1 I am trying to make chocolate candy bars w/ creamy goey caramel filling (I use the wilton bark mold for the bars) but I don’t know how to get the caramel inside-can anyone please help- I would like to make some for Easter? #2 For the above recipe can the candy thermometer be placed in the mixture while it’s heating or just insert-get temp & then remove? Thanks in advance for all your tips!

  9. Mary says:

    how much caramel does this recipe make?

  10. dclemons says:

    What if you don’t have a CANDY thermometer?? Can you use a regular thermometer (not the one when you’re sick, the other one)???

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