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Salted Caramels

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

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.


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

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). The temperature will drop as soon as the cream mixture is added. Continue to cook caramel until it reaches 245°F, stirring 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.

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.