Homemade Salted Caramels are the best over the holiday season but are also great year-round. Creamy, chewy, buttery caramel with just a hint of sea salt on top will be gobbled down any time you serve them.
Want more caramel recipes? Then try our amazing Caramel Corn or our delicious Chocolate Caramel Cookie Cups.
HELPFUL ITEMS FOR THIS RECIPE
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Clear Candy Wrappers for Caramels (300 Pcs 5 x 5 inches)
Stainless Steel Measuring Cups & Spoons Set
Flaky Sea Salt, Cyprus Pyramid Flake Finishing Salt, Gourmet Steak Salt, 7 oz Pouch
What is in Salted Caramel?
The ingredients are super simple for these homemade salted caramels; you may have them all on hand already.
Ingredients
Butter, unsalted – Unsalted butter is best as you control the salt later.
Heavy cream – This is also known as whipping cream and gives the caramels that wonderful creamy taste and mouth feel.
Water – Just good old tap water can be used here.
Light corn syrup – This helps prevent the sugar from crystallizing in the caramels and is an important ingredient.
White sugar – White sugar acts as a sweetener and is simple and easy to use.
Sea salt – You want a flaky sea salt for the caramels and not too coarse. A sea salt, in my opinion, is much milder tasting and is perfect for caramels.
How to Make Homemade Salted Caramels
Spray a 5 x 9-inch loaf pan with cooking spray. Then, line the pan with waxed paper, folding the corners, and make sure that the waxed paper comes up the sides of the loaf pan at least 2 – 3 inches. Set aside.
Cube the butter and place it in a microwave-safe bowl with the heavy cream. Heat in 30-second increments until the butter has melted, set aside.
In a medium saucepan, combine the water and corn syrup. Add the sugar to the saucepan and stir gently, making sure the sugar is mixed with the liquid.
Bring the mixture to a boil and don’t stir over medium heat and then cover and allow to simmer for 1 minute. This is an important step to make sure that there is no sugar on the sides of the saucepan.
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Thermworks Instant Read Thermometer
Remove the lid and continue to boil for 5 – 8 minutes. Check the temperature of the syrup using a candy thermometer or instant-read thermometer. You want to cook the mixture until the temperature reaches 320 degrees F. The mixture should have a light amber color around the edges of the pan; do not overcook!
Once the temperature reaches 320 degrees F., carefully pour in about 20% or 1/5th of the melted buttercream mixture.
Stir until it is combined. Repeat with the remaining buttercream mixture until it is all mixed in. Be careful, as the mixture will foam up when you add the butter and cream; you need to do it slowly so it does not boil over.
The temperature will now have dropped. Continue to cook the mixture over medium heat for another 5 – 8 minutes. You want the caramel mixture to reach a temperature between 240 (for soft chewy caramel) and 245 (for harder caramel) degrees F.
Once the caramel reaches the desired temperature, remove it from the heat and immediately pour it into the prepared lined loaf pan.
Sprinkle the sea salt evenly over the top of the caramel while it is still hot. Let cool for about 3 hours at room temperature.
When you go to cut the caramel, if you find it a little too soft, place the pan in the refrigerator for an hour; this will make it easier to cut the caramel into cubes.
Pull the waxed paper out of the loaf pan and place it on a large cutting board.
Using a sharp knife, cut the caramel into cubes about 1/2 to 3/4 of an inch in size.
Cut pieces of waxed paper into 3-inch squares and wrap each piece of caramel in the waxed paper.
Recipe Pro Tips!
What is the secret to making caramel?
Caramel can be tricky to make. You must pay attention to all steps. If you walk away, the caramel can overcook and burn very easily.
Read the instructions before starting and understand the process.
When the instructions say not to stir, DON’T!! Crystals on the side of the pot can ruin your caramel.
Pay close attention to temperature and color in case your thermometer is off. Buy a good all-round instant-read thermometer like the Thermoworks shown above. It will save your recipes.
How to Store them?
Wrap caramels individually. You can enjoy them immediately or refrigerate them for later. These caramels also freeze well. Store in the refrigerator or freezer in an air-tight container or freezer bag.
Can I use this recipe for making Turtles?
You can!! But cut the baking time down on our Homemade Turtle Recipe to only 4 min. as opposed to 9-10 minutes for commercially bought caramels in a 300F oven.
WANT MORE CANDIES FOR THE HOLIDAYS?
We love to make candies and chocolates for the holidays! Here are some of our favorites!!
Homemade Salted Caramels
Ingredients
- 1/2 cup butter unsalted
- 1/2 cup heavy cream whipping cream
- 3 Tbsp water
- 1/4 cup light corn syrup
- 1 cup white sugar
- 1 tsp sea salt
Instructions
- Spray a 5 x 9-inch loaf pan with cooking spray. Then, line the pan with waxed paper, folding the corners, and make sure that the waxed paper comes up the sides of the loaf pan at least 2 – 3 inches. Set aside.
- Cube the butter and place it in a microwave-safe bowl with the heavy cream. Heat in 30-second increments until the butter has melted, set aside.
- In a medium saucepan, combine the water and corn syrup. Add the sugar to the saucepan and stir gently, making sure the sugar is mixed with the liquid.
- Bring the mixture to a boil and don’t stir over medium heat and then cover and allow to simmer for 1 minute. This is an important step to make sure that there is no sugar on the sides of the saucepan.
- Remove the lid and continue to boil for 5 – 8 minutes. Check the temperature of the syrup using a candy thermometer or instant-read thermometer. You want to cook the mixture until the temperature reaches 320 degrees F. The mixture should have a light amber color around the edges of the pan; do not overcook!
- Once the temperature reaches 320 degrees F., carefully pour in about 20% or 1/5th of the melted buttercream mixture.
- Stir until it is combined. Repeat with the remaining buttercream mixture until it is all mixed in. Be careful, as the mixture will foam up when you add the butter and cream; you need to do it slowly so it does not boil over.
- The temperature will now have dropped. Continue to cook the mixture over medium heat for another 5 – 8 minutes. You want the caramel mixture to reach a temperature between 240 (for soft chewy caramel) and 245 (for harder caramel) degrees F.
- Once the caramel reaches the desired temperature, remove it from the heat and immediately pour it into the prepared lined loaf pan.
- Sprinkle the sea salt evenly over the top of the caramel while it is still hot. Let cool for about 3 hours at room temperature.
- When you go to cut the caramel, if you find it a little too soft, place the pan in the refrigerator for an hour; this will make it easier to cut the caramel into cubes.
- Pull the waxed paper out of the loaf pan and place it on a large cutting board.
- Using a sharp knife, cut the caramel into cubes about 1/2 to 3/4 of an inch in size.
- Cut pieces of waxed paper into 3-inch squares and wrap each piece of caramel in the waxed paper.
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