Description

These homemade salted caramels are soft, chewy, and perfectly balanced with a touch of sea salt. Made with butter, heavy cream, sugar, and corn syrup, this classic candy recipe uses simple ingredients and a candy thermometer for precise cooking, resulting in rich and buttery caramels that melt in your mouth. Ideal for gifting or treating yourself, these caramels can be stored wrapped individually for up to two weeks or frozen for longer freshness.

Ingredients

Scale

Main Ingredients

8 tablespoons salted butter (113g)
½ cup heavy cream, at least 35% butterfat (120ml)
3 tablespoons water (44ml)
¼ cup light corn syrup (60ml)
1 cup granulated sugar (200g)
½ teaspoon flaked sea salt, like Maldon

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Instructions

Prepare Pan: Lightly oil a 9×5-inch loaf pan. Cut a piece of parchment paper to fit inside the pan with at least an inch overhang on the sides. Lightly oil the parchment paper as well, place it inside the pan, and set aside for later.
Heat Butter and Cream: Cut the salted butter into 8 pieces and place them in a microwave-safe bowl. Add the heavy cream to the bowl. Microwave for 1 to 2 minutes until the butter melts and the mixture is hot. Set aside for later use.
Make Sugar Syrup: In a small, heavy-bottomed saucepan, combine the water and corn syrup. Carefully add the sugar to avoid splattering it up the sides of the pan. Place the saucepan over medium heat and cook until the sugar boils. Cover with a lid for 1 minute to create steam which helps dissolve any sugar crystals on the sides.
Cook to 320°F: Remove the lid and attach a candy thermometer to the side of the pan. Continue cooking the sugar syrup until it reaches 320°F (160°C) and starts to turn an amber color around the edges, about 5 to 10 minutes.
Add Butter and Cream: Slowly and carefully pour about one-sixth of the hot butter and cream mixture into the sugar syrup while stirring from the base of the thermometer to incorporate. Repeat adding the rest in small batches, stirring between each addition. The mixture will bubble vigorously, so proceed cautiously to avoid overflow.
Cook to 240°F: After all the butter and cream is added, the temperature will drop. Continue cooking until the mixture reaches 240°F (115°C), which should take 5 to 10 minutes.
Cool the Caramel: Pour the hot caramel mixture carefully into the prepared loaf pan. Let it cool for 20 minutes, then evenly sprinkle the flaked sea salt over the top. Allow the caramel to cool completely for about 3 ½ hours at room temperature.
Cut into Caramels: Once cooled and set, unmold the caramel using the parchment paper. If too soft to handle, refrigerate for 30 to 45 minutes to firm up. Use a sharp, large knife to cut the caramel into desired sizes, recommended as 1-inch by ½-inch rectangles.

Notes

Wrap individual caramels in plastic wrap or waxed paper for storage.
Store caramels refrigerated for up to two weeks or freeze for up to one month.
You can substitute corn syrup with pure honey or golden syrup, but corn syrup gives the most reliable texture.
If using unsalted butter, add ¼ teaspoon fine salt to the recipe to maintain the salted caramel flavor.
For softer caramels, add an additional 2 to 4 tablespoons of cream to the butter and cream mixture.
To achieve firmer caramels, cook the mixture to 245°F (118°C) after adding butter and cream instead of 240°F.
Doubling the recipe is not recommended unless experienced, since accurate temperature control is critical.
Use a candy thermometer and a heavy-bottomed saucepan for best results.

Nutrition

Serving Size: 1 piece
Calories: 90 kcal
Sugar: 10 g
Sodium: 40 mg
Fat: 5 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 0 g
Protein: 0.3 g
Cholesterol: 15 mg