Homemade Caramel with Sweetened Condensed Milk (Sauce or Bars)
Buttery homemade caramel made with sweetened condensed milk and dark brown sugar. Cook it to 218°F for a pourable caramel sauce, or to 228°F for a firm, sliceable caramel layer for dessert bars.
Equipment
- Heavy-bottomed saucepan
- Silicone spatula
- Heatproof jar
Video
Ingredients
- ½ cup unsalted butter 113 g
- 1 cup dark brown sugar, packed 200 g
- 1 (14 ounce) can sweetened condensed milk 396 g
- ¼ cup light corn syrup 85 g
- 1 teaspoon vanilla extract 5 ml
- ¼ teaspoon fine sea salt, optional 1.5 g
Instructions
- Add the butter, dark brown sugar, sweetened condensed milk, corn syrup, vanilla extract, and fine sea salt to a heavy-bottomed saucepan.
- Cook over medium-low heat, stirring constantly, until the butter has melted and the mixture is smooth.
- Increase the heat to medium and bring the caramel to a gentle boil.
- Continue cooking and stirring constantly, scraping along the bottom and sides of the saucepan so the caramel does not burn. This takes 15 to 20 minutes in total.
- For a pourable caramel sauce, remove the caramel from the heat when it reaches 218°F and transfer it to a heatproof jar.
- For a firm caramel layer that holds its shape when sliced, continue cooking until it reaches 228°F.
- If you need both from one batch, remove the amount you need for the sauce when the mixture reaches 218°F and transfer it to a heatproof jar. Return the remaining caramel to the heat and continue cooking until it reaches 228°F.
- Immediately pour the 228°F caramel over your baked shortbread or other dessert base before it begins to set. Let it cool for about 30 minutes, then refrigerate for at least 2½ hours, until the caramel is firm.
- Let the caramel sauce cool before covering and storing. It thickens as it cools and becomes much firmer in the refrigerator. Warm it in the microwave in short bursts, stirring in between, until pourable.
Notes
218°F: thick but pourable caramel sauce.
228°F: firm, sliceable caramel layer for bars.
Thermometer: keep the tip in the caramel without touching the bottom of the pan.
Bars: one batch makes the caramel layer for my Salted Caramel Pecan Bars.
Storage: keep the sauce covered on the counter for up to 2 days or in the fridge for up to 2 weeks, and warm it to pour. Freeze the sauce for up to 3 months. Keep bars covered in the fridge for up to a week, or freeze cut bars between parchment for up to 3 months.
Nutrition
Calories: 99kcalCarbohydrates: 16gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 20mgPotassium: 56mgSugar: 15gVitamin A: 122IUVitamin C: 0.3mgCalcium: 42mgIron: 0.1mg
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