Soft Creamy Salted Caramel Candies

Flavored with pure vanilla extract and topped with flaky salt, these delicious homemade salted caramels are soft and creamy. Recipe yields 30 salted caramels, enough to enjoy and share!

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As a salted caramel lover, there’s nothing better than chewy salted caramels. With just a little effort on your part (and a reliable candy thermometer), you can make your own batch of soft and creamy caramel candies to enjoy or share (the best edible gift!).

Inspired by classic fleur de sel caramels, these homemade caramels are flavored with pure vanilla extract and topped with flaky sea salt. Made in small batches on the stovetop, each bite is caramel perfection with smooth, buttery texture.

Essential Ingredients

Here’s what you need to make sea salted caramels:

• Cream – Use heavy cream or heavy whipping cream (36% milk fat).
• Butter – I use and recommend unsalted butter to control the salt level. See recipe note below about using salted butter.
• Vanilla extract – High quality, pure vanilla extract adds rich flavor (my favorite is Rodelle Gourmet Vanilla Extract).
• Salt – Use kosher salt or fine sea salt to make the caramel.
• Sugar – Use granulated sugar.
• Corn syrup – You can use light or dark corn syrup. Caramels made with dark corn syrup will be darker in color.
• Flaky salt – For topping the caramels. I use and recommend flaky sea salt such as Maldon.

Love caramel? Try my 10-minute homemade salted caramel sauce or salted caramel cheesecake next!

How to Make Salted Caramels

Prep ahead: Line an 8-inch square baking pan with parchment paper and measure out all of the ingredients so that you can work quickly.

Heat heavy cream: Combine heavy cream, butter, vanilla, and salt in a heavy saucepan over medium heat. As the butter melts, stir to combine. Once mixture reaches a gentle boil, immediately remove from heat and set aside.

Make sugar syrup: Combine granulated sugar and corn syrup in a large heavy saucepan over medium heat. Stir just at the beginning with a heatproof spatula; stop stirring once sugar begins to melt and liquefy. Continue cooking without stirring (to prevent crystallization) until the sugar syrup reaches 280°F.

Add cream mixture to sugar mixture: Carefully pour warm heavy cream mixture into saucepan with sugar mixture (stand back; the ingredients will bubble and spatter). Continue to cook mixture until it reaches 245°F, stirring the mixture constantly with a heatproof spatula to prevent scorching and burning (don’t scrape down the sides of the pot).

Fill the pan: When mixture reaches 245°F, pour the caramel into prepared pan and let cool at room temperature for 30 minutes. Top caramel with flaky salt.

Chill and cut caramels: Place uncovered pan in the refrigerator and cool for 1 hour to set. Lift parchment to remove caramel from pan and place on a cutting board. Spray a sharp knife with nonstick spray or wipe with a flavorless oil and trim any ragged edges; cut into 30 caramels.

Wrap candies: Wrap caramels individually in wax paper and store in an airtight container at room temperature up to 3 weeks.

More salted caramel recipes you’ll love:

• 10-Minute Stovetop Salted Caramel Sauce
• Creamy Salted Caramel Cheesecake
• Salted Caramel Crumb Bars
• Salted Caramel Chocolate Cups

Did you try this Salted Caramels Recipe? Let me know by leaving a comment and rating below!

Soft Creamy Salted Caramel Candies

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• Author: Laura Kasavan
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 30 caramels
• Category: Candy
• Method: Stovetop
• Cuisine: American

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Description

Flavored with pure vanilla extract and topped with flaky salt, these delicious homemade salted caramel candies are soft and creamy. Recipe yields 30 salted caramels.

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Ingredients

• 1 cup (240 g) heavy cream
• 1/2 cup (112 g) unsalted butter, cubed
• 1 tsp (4 g) vanilla extract
• 1/2 tsp (3 g) salt
• 1 1/4 cups (250 g) granulated sugar
• 1/2 cup (170 g) light corn syrup
• flaky salt, for topping

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Instructions

1. Line an 8-inch square baking pan with parchment paper.
2. Heat heavy cream: Combine heavy cream, butter, vanilla, and salt in a heavy saucepan over medium heat. As the butter melts, stir to combine. Once mixture reaches a gentle boil, immediately remove from heat and set aside.
3. Make sugar syrup: Combine granulated sugar and corn syrup in a large heavy saucepan over medium heat and heat to 280°F. Stir just at the beginning with a heatproof spatula; stop stirring once sugar begins to melt and liquefy. Continue cooking without stirring to prevent sugar crystals (swirl the pan occasionally if necessary) until the sugar syrup reaches 280°F.
4. Finish the caramel: Carefully pour warm heavy cream mixture into saucepan with sugar mixture (stand back; the ingredients will bubble and spatter). Continue to cook mixture until it reaches 245°F, stirring the mixture constantly with a heatproof spatula to prevent scorching and burning (don’t scrape down the sides of the pot).
5. Fill the pan: When mixture reaches 245°F, pour the caramel into prepared pan and let cool at room temperature for 30 minutes. Top caramel with flaky salt.
6. Chill and cut caramels: Place uncovered pan in the refrigerator and cool for 1 hour to set. Lift parchment to remove caramel from pan and place on a cutting board. Spray a sharp knife with nonstick spray or wipe with a flavorless oil and trim any ragged edges; cut into 30 caramels.
7. Wrap caramels individually in wax paper and store in an airtight container at room temperature up to 3 weeks.

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Notes

Butter: You can use unsalted butter or salted butter. If using salted butter, omit the 1/2 teaspoon salt.

Corn syrup: Light or dark corn syrup will work here. Caramels made with dark corn syrup will be darker in color.

Corn syrup substitute: If you don’t want to use corn syrup, you can make these caramels with honey instead. Use a light, mild honey for the best results.

Flaky salt: I use a flaky sea salt like Maldon.

Larger Batches: I don’t recommend doubling the recipe for a larger batch of caramels unless you have very large, deep saucepans. The caramel mixture bubbles up vigorously during cooking.