Salted Caramels
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These salted caramels require minimal ingredients and makes the best soft, chewy caramels that are bursting with richness in each bite. This is the perfect salted caramel recipe to curb your sweet tooth cravings.
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You might want to try my coffee caramel, which has an infusion of coffee flavor. For two sweet treats, try my chocolate caramel shortbread bars or caramel brookies.
Reasons to Make Salted Caramels
- Homemade Gift: Serve up some salted caramels as a thoughtful gift for a birthday or just because type of gift.
- Sweet and Salty: If you love sweet and salty, this recipe is right up your alley. The touch of salt enhances the sweetness but also offers a salty component that hits the spot.
- Simple To Make: These ingredients are easy to find and use to make this treat.
- Versatile: You can change up the flavor a bit in this recipe. From adding nuts, chopped candies, etc.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- Sugar: Granulated sugar will be the base of the caramel, adding sweetness and texture.
- Light Corn Syrup: Corn syrup is key to the texture and sweetness of the caramels. I prefer light corn syrup for flavor.
- Water: Make sure to use filtered water.
- Heavy Cream: Heavy cream adds richness and texture to the caramels.
- Butter: Unsalted butter is recommended since you will add sea salt on top.
- Sea Salt: The sea salt is used for garnish and flavor.
Substitutions and Variations
- Brown Sugar or Coconut Sugar: You can use brown sugar instead of granulated sugar for a richer molasses flavor, or you can opt for coconut sugar.
- Himalayan Salt: You can swap the sea salt with Himalayan salt for a different flavor change from the caramels.
- Coffee Flavored: Add one teaspoon of espresso powder to the mixture to give it a subtle coffee flavor.
- Nuts: Finely chop nuts and mix them with the caramel or roll the caramel in the nuts. Pecans, hazelnuts, or even toasted almonds work well.
- Chocolate: You can dip the caramels in the melted chocolate for an indulgent treat.
- Alcohol: Add in a splash of rum, bourbon, or other type of booze to make a boozy treat.
NOTE: This recipe has not been tested with other substitutions or variations
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How to Make Salted Caramels
Start by lining your pan with parchment paper and setting it aside. Lightly grease with cooking spray.
Step 1: Add your sugar, corn syrup, and water to a stockpot. Stir very gently with a wooden spoon, trying not to get sugar on the sides of the pot. Place the pot over medium heat and cook it low as directed.
Step 2: Add the heavy cream and butter with the salt to a medium saucepan. Heat on low and whisk lightly, stirring until the butter melts. Do not boil.
Step 3: Once in the larger pot, sugar boils and dissolves. Do not stir it; let it cook for 10-15 minutes. You want the color to darken.
Step 4: Once you get that deep amber color, pour in the cream mixture and cook for another 2 minutes.
Stir and with a candy thermometer, make sure it reaches the proper temperature.
Step 5 & 6: Pour into the pan and let it cool. Then top with sea salt, and let set and slice when done.
Tips for Success
- Make sure to have a candy thermometer. You must hit the right temperature, or the candy will not have the right chewy texture.
- Prep all the ingredients in advance and have them ready. Making caramel is a process that moves quickly.
- Do not stir harshly in the stock pot. The sugar crystals can’t get on the edge of the pan, or it will affect the caramel.
- Please make sure not to heat too high, or it will scorch the mixture and ruin it.
- Having a heavy bottom pot that is quality is essential so you get an evenly heated mixture. Cheaper pans can happen to cause uneven cooking.
How to Store and Freeze
Wrap your caramels in wax paper or parchment paper, to prevent sticking. These can be stored in an airtight container for up to two weeks.
Or you can freeze each individually wrapped caramel, for up to 3 months. Place in a freezer container or freezer bag. Thaw on the counter for 30 minutes to an hour.
Recipe FAQs
Brush the sides of your pan with a wet pastry brush to help dissolve any sugar that gets pushed up. And also avoid stirring once the mixture begins to boil. Make sure you follow the cooking time as directed. Those are my tips.
That means the caramels didn’t reach the proper texture. You can place it in the pan again to cook, making sure it reads 245-250 degrees. Then pour back into the pan.
Or you can keep the caramels in the fridge to help keep them firmer and just eat them cold instead of at room temperature.
More Caramel Treats to Make
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Salted Caramels
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Ingredients
- 3 cups granulated sugar
- ½ cup light corn syrup
- ¾ cup water
- 2 cups heavy cream
- 10 tablespoons unsalted butter
- 2 heaping teaspoons fine sea salt
- Coarse sea salt to garnish
Instructions
- Line an 8×8 or 9×9 pan with parchment paper or foil. If using parchment paper, clamp the sides of the parchment paper down to the pan with binder clips. Lightly grease with nonstick cooking spray. Set aside.
- In a large stock pot, add the sugar, corn syrup and water. Very gently, stir with a wooden spoon just well enough to wet the sugar. Try not to splash against the sides and do not get the sugar on the sides of the pot. If needed, take a wet pastry brush and push the sugar back into the bottom of the pot. Wash the spoon and set aside. Do not leave it in the pot. Do not stir again. Do not use the spoon again if it still has sugar on it – wash it or use another spoon.
- Place the pot over medium low heat.
- In a medium sauce pan, add the heavy cream, butter and two heaping teaspoons of fine sea salt. Heat over low and use a whisk to stir occasionally as the butter melts. Do not overheat as it will boil over.
- Once the larger pot with the sugar begins to boil, the sugar will dissolve and it will become clear. Again, do not stir. After about 10-15 minutes of boiling, the sugar mixture will begin to caramelize and the color will gradually darken. Do not stir.
- Only once the sugar mixture achieves a deep, golden amber color, pour the cream and butter mixture into the pot of boiling sugar. Allow it to combine naturally for about two minutes.
- Now you may start stirring occasionally – be careful of the hot steam.
- Place a candy thermometer in the large stock pot and clip on the side of the pot so that the tip is not resting on the side of the pot or on the bottom.
- Continue to cook over medium-low heat, stirring occasionally until the candy thermometer reads 240-242 degrees F.
- Immediately and carefully pour the caramel into the prepared pan.
- Allow to cool for about 10 minutes and then sprinkle generously with the coarse sea salt.
- Allow to cool for an additional four hours in order for it to set up. Do not try to chill as it will make the caramels slimy in texture. Just wait and allow it to cool at room temp.
- Remove from the pan and cut into pieces.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
