Vanilla and Cinnamon Caramel Jars
Vanilla and Cinnamon Caramel Jars
Open in full-screen mode

Vanilla and Cinnamon Caramel Jars

10 MIN
15 MIN
enough for three 1-cup (250 ml) jars



  1. In a saucepan over medium heat, bring the cream, cinnamon and vanilla to a boil. Remove from the heat and set aside.
  2. In another saucepan over medium-high heat, bring the sugar, water and corn syrup to a boil. Cook without stirring until the sugar turns golden brown. Remove from the heat and gradually add the butter and cream mixture. Beware of splattering.
  3. Bring back to a boil and simmer over low heat, stirring constantly until the caramel is smooth. With tongs, remove the cinnamon stick.
  4. Pour into glass jars and let cool completely. The caramel will keep for two weeks at room temperature, or one month in the refrigerator.


This caramel is prepared with light corn syrup. Its light colour is better suited for monitoring the change in colour of the sugar syrup during the caramelization stages. Golden corn syrup can play tricks on beginner bakers.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.