Caramel Traditional and Microwave

Caramel Traditional and Microwave

Sep 29, 2019Ashley Brenenstuhl

Did you know you can make your own homemade caramel? It's easier than you think, and you only need a few ingredients. Making your own caramel is a great way to save money and there's so many ways you can use it in your candy making recipes!

If you don't have the time to make homemade caramel, we sell gourmet one pound blocks of Merckens caramel and 5 pound cases of Merckens caramel. It's delicious, and creamy, and a total time saver! 

But if you're looking to experiment with making your own homemade caramel, we've got two different ways you can make it, in the microwave or on the stove top.

When the caramel is cooled and ready to use, you can put it in chocolate molds, dip in melted Merckens chocolate, make caramel apples and (see our caramel apples recipe here), and more!

Traditional Homemade Caramel Recipe


2 cups sugar
1 cup light corn syrup
2 cups heavy cream
1⁄4 cup butter
1⁄2 teaspoon salt
1 teaspoon vanilla extract


8 inch square cake pan
Candy thermometer

Grease an 8 Inch square cake pan with butter (salted or unsalted).

Combine sugar, corn syrup, butter and 1 cup of heavy cream in a 3-quart heavy saucepan.

Bring to a rolling boil on medium-high heat.

When the temperature reaches 230 degrees slowly add the additional heavy cream. Add slow enough that the mixture never stops boiling.

Stir constantly until the temperature reaches 242-244 degrees F.

Remove from heat and add the vanilla extract.

Immediately pour into a pan greased with butter.

Let cool before cutting into squares.

This recipe makes approximately 2 ½ pounds of homemade caramel