This caramel recipe will make you delighted!

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Imagine a warm, golden syrup, smooth and decadent, drizzling over your favorite dessert. That’s the magic I’m sharing today with you; this caramel recipe will make you delighted! It’s so easy to make, you’ll wonder why you ever bought store-bought. Prepare to be delighted by the sheer simplicity and incredible taste. From the first whiff of bubbling sugar to the final, luscious spoonful, this recipe transforms ordinary moments into pure indulgence.

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From Whey to Wow: My Caramel Discovery

For years, I used 4-5 gallons of raw milk at a time to make cheese. The cheese-making process yields curds and whey. The curds will turn into a lovely, golden wheel of cheese once they’re in a cheese form and pressed. For years, I was using the whey to ferment livestock feed. I used the fermented feed for chickens, pigs, and even the family milk cow. Now, I’ve discovered another wonderful use for the whey: this delicious caramel recipe! Here’s how to make it

Equipment

1 heavy bottomed pot (I suggest an 8 quart pot)

Wooden spoon

Storage containers (we use mason jars)

Ingredients

1 gallon whey

4 cups sugar

8 ounces butter

2 Tablespoons Vanilla

1 teaspoon sea salt

Instructions

  • In a heavy-bottomed 8-quart pot (or larger), gently simmer the whey over low heat until it has reduced by approximately half. This may take 1-3 hours. Stir occasionally, and skim off any foam that rises to the surface. Skimming the foam will remove impurities and improve the flavor and texture of your caramel.
  • Once the whey is reduced, add the sugar and stir until dissolved. Return to a low simmer.
  • Continue to simmer, stirring occasionally. The mixture will begin to darken and thicken as it caramelizes. Pay close attention to the color change.
  • Continue simmering until the caramel reaches a thick, slow-dripping consistency, or when a small amount dropped onto a cold plate forms a soft, sticky ball.
  • Remove the pot from the heat and immediately stir in the cold butter. The cold butter will stop the cooking process and create a smooth, rich texture.
  • Allow the caramel to cool slightly, then stir in the sea salt and vanilla extract.
  • Pour the caramel into your prepared storage containers.
  • Caution: Caramel is extremely hot. Use care when handling.

Too Thin? Too Thick? Troubleshooting Your Caramel

Achieving the perfect caramel consistency can be tricky, but don’t worry! Here’s how to adjust if your caramel isn’t quite right:

  • Too Thick: If your caramel has become too thick, it’s likely been cooked too long. To thin it out, gently stir in warm heavy cream, one tablespoon at a time. Mix thoroughly and allow the caramel to heat through before assessing the consistency. Continue adding cream as needed, but remember that the caramel will thicken as it cools, so err on the side of slightly thinner than your final desired consistency.
  • Too Thin: If your caramel is too thin, continue to simmer it over low heat, stirring frequently. The water will evaporate, and the caramel will thicken. Monitor it closely, as it can quickly go from too thin to too thick. Use the cold plate test to ensure you do not overcook. Drop a small amount of caramel onto a cold plate. If it sets to the consistency you desire, remove the pot from the heat. Remember that the caramel will continue to thicken as it cools.

Caramel: The Perfect Homemade Gift or Farmstand Treat

Imagine the delight of receiving a jar of rich, homemade caramel! Our recipe makes the perfect gift for friends, family, or a charming addition to your farmstand. Here’s how to create a beautiful and presentable jar:

  1. Choose Your Jars: Use clean, sterilized mason jars. For gifting, consider smaller, decorative jars.
  2. Fill and Seal: Carefully pour the slightly cooled caramel into the jars, leaving a small headspace. If you are selling the caramel, be sure to follow all local regulations for selling homemade goods.
  3. Add a Touch of Elegance: Cut a square of colorful cotton fabric or festive paper slightly larger than the jar lid. Center the fabric over the lid and secure it with the jar ring.
  4. Tie with Ribbon: Wrap a beautiful ribbon or twine around the neck of the jar, tying it in a bow or knot.
  5. Personalize Your Gift: Add a handwritten tag with the caramel’s flavor, date made, and a warm message.
  6. Safety First: If you are selling your caramel, make sure to follow all state and local health department rules concerning home canned goods.

Tips for Farmstand Sales:

  • Offer samples to attract customers.
  • Create attractive labels with your farm’s logo.
  • Consider offering different sizes or flavor variations.
This caramel recipe will make you delighted!
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5 from 1 vote

Homemade Caramel (Using Whey!)

Homemade caramel is a delicious way to use whey and a wonderful gift to friends and family.
Course Dessert
Cuisine American
Keyword Dessert, Sauce, Syrup
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 48 1/4 cup servings
Calories 415kcal
Cost $5

Equipment

  • 1 heavy bottomed pot 8 quart or larger
  • 1 Wooden spoon
  • Storage Containers Mason Jars work great

Ingredients

  • 1 gallon whey
  • 4 cups sugar
  • 8 ounces butter
  • 2 Tablespoons Vanilla
  • 1 teaspoon sea salt

Instructions

  • In a heavy-bottomed 8-quart pot (or larger), gently simmer the whey over low heat until it has reduced by approximately half. This may take 1-3 hours. Stir occasionally, and skim off any foam that rises to the surface. Skimming the foam will remove impurities and improve the flavor and texture of your caramel.
  • Once the whey is reduced, add the sugar and stir until dissolved. Return to a low simmer.
  • Continue to simmer, stirring occasionally. The mixture will begin to darken and thicken as it caramelizes. Pay close attention to the color change.
  • Continue simmering until the caramel reaches a thick, slow-dripping consistency, or when a small amount dropped onto a cold plate forms a soft, sticky ball.
  • Remove the pot from the heat and immediately stir in the cold butter. The cold butter will stop the cooking process and create a smooth, rich texture.
  • Allow the caramel to cool slightly, then stir in the sea salt and vanilla extract.
  • Pour the caramel into your prepared storage containers.
  • Caution: Caramel is extremely hot. Use care when handling. Refrigerate for a longer shelf life.

Notes

Makes 6 cups of caramel, depending on how thick you like caramel. We add cream to thin the caramel.
Caramel makes a wonderful homemade gift!

Serving Suggestions: Indulge in Caramel Delight

Our rich, homemade caramel isn’t just for dipping apples! Here are some delectable ways to enjoy its sweet, buttery goodness:

Caramel Iced Coffee: Elevate your morning pick-me-up by swirling a generous spoonful into your iced coffee. The caramel adds a smooth, sweet depth that pairs perfectly with the bold coffee flavor.

Decadent Ice Cream Topping: Transform any scoop of ice cream into a gourmet dessert by drizzling warm caramel over it. Try it with vanilla, chocolate, or even salted caramel ice cream for an extra layer of indulgence.

Yogurt Parfait Perfection: Layer your favorite yogurt with granola, fresh fruit, and a drizzle of caramel for a delightful breakfast or snack.

Apple Slices: Of course, a classic, dip apple slices into the caramel for a tasty treat.

Savory Pairings: Don’t limit yourself to sweets! Try drizzling caramel over roasted sweet potatoes or butternut squash for a surprising and delicious side dish. Or, add a touch of caramel to a cheese board for a sweet and savory experience.

Baking: Add some into your favorite cookie, or brownie recipes.

Delight in Every Drizzle: Your Caramel’s Versatility

Whether you’re drizzling it over ice cream, stirring it into your morning coffee, or sharing it as a thoughtful gift, this caramel recipe will make you delighted and is sure to impress. Its rich, decadent flavor and versatile nature make it a must-try for any caramel lover. So, go ahead and indulge – you deserve a little sweetness in your day!

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4 Comments

    1. Hi Mariah,
      You could probably cook this down until a super thick consistency. Then roll it into a rope shape. Cut then wrap in parchment paper.
      I haven’t tried it because we love the syrup. It’d be worth trying, though!

      Reply

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