Homemade Caramels!

Homemade Caramels!

Homemade. Chewy. Caramels.
And guess what? It's really not as hard to make as you would think, so don't be scared off! Today I am going to walk you through the recipe, and you too will be enjoying caramels in no time at all! I found my favorite recipe on Pinterest here and its one of the best ones I've used to make caramels so that's what we'll be working with today, and as always, I will note before the recipe at which step to add your CBD if you so chose! Enjoy! 



Add 4/5 droppers of your favorite strength and favor tincture in the group with all the ingredients at the beginning, the only ingredient that you wait to add to the ingredients is the Vanilla Extract which goes in once your butter has fully melted in the out! Let's get right to it!


  • 1 cup butter
  • 1 cup sugar (white, granulated)
  • 1 cup brown sugar
  • 1 cup karo syrup or sometimes called corn syrup
  • 1 can sweetend condensed milk Be sure this is NOT evaporated milk
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • salt flake for the top of the caramel (optional)

Add all your ingredients in and then include your drops of CBD here!


  • Prepare your baking dish.  Grease a 9 by 13" baking dish with butter.  Do not use non-stick cooking spray for this or it will give your caramel a strange flavor. Set it aside until the caramel is done cooking.
  • In a non-stick pan, add the butter, sugar, brown sugar, Karo syrup, sweetened condensed milk, and salt. 
  • Cook in a deep saucepan over medium heat, stirring until all the sugar is dissolved and the butter is melted. Add in Vanilla Extract.
  • Stirring constantly, cook the caramel mixture until it comes up to 240 degrees on a candy thermometer.  If you don't have a candy thermometer, use the cold water method. (put a couple cups of cold water in a cereal bowl.  Drop a tablespoon of caramel into the cold water. move the caramel mixture around with your fingertips.  If the caramel forms a "soft-ball" it's ready.  If the caramel dissolves or runs through your fingers, keep cooking it.)
  • Take the caramel off the heat immediately to stop the cooking. 
  • Pour the caramel into the greased, prepared, 9 by 13" baking dish.  Let the caramel cool before cutting. 
  • Sprinkle with salt flakes if desired. Yay, All done!

When everything is nice and melted, add your vanilla extract!

Photo so you can see how the caramel should be looking in the "soft ball" stage!

There we have it! Because I am super extra, I bought wrappers, and spent the last hour (once my caramels were totally cooled! Pro tip: I stick them in the fridge!) wrapping them so they look super cute, and once I was tired of wrapping, I put all my bonus caramel in a jar, jar I can pop some into the microwave and can use it as caramel sauce for ice cream, or to make my at-home ice coffees fancier!

Try this recipe out!, then write to us on Facebook or Instagram to let us know what you think.

See you Monday for the my next post!