Homemade Salted Caramels
- PREP 3hrs 45min
- COOK 20min
- TOTAL 4hrs 5min
These homemade salted caramels are soft, chewy, and melt in your mouth. Before making our salted caramel recipe, gather the equipment and measure the ingredients. A candy thermometer is essential for this recipe’s success.
You Will Need
1/2 cup (113g) butter
1/2 cup (120ml) heavy cream or heavy whipping cream (36 to 40% butterfat content)
3 tablespoons (44ml) water
1/4 cup (60ml) light corn syrup
1 cup (200g) sugar
1/2 teaspoon flaked sea salt, like Maldon
Directions
Start by lightly oiling 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, place it in the pan, and set aside.
Cut the butter into 8 pieces, then add to a microwave-safe bowl. Add the heavy cream. Heat in the microwave for 1 to 2 minutes until the butter melts and the mixture is hot. Set this aside for later use.
In a small saucepan, combine the water and corn syrup. Add the sugar, being careful not to splatter it on the sides of the pan. Gently stir the sugar into the water and corn syrup, just enough to moisten it.
Heat the mixture over medium heat until the sugar boils. Cover with a lid for 1 minute to create steam, which helps any sugar stuck to the sides melt back into the mixture.
Remove the lid and attach a candy thermometer to the side of the saucepan. Cook the sugar until it reaches 320°F (160°C) and turns a light amber color around the edges, 5 to 10 minutes.
Carefully and slowly pour about a sixth of the butter and cream mixture into the sugar, stirring with the base of the thermometer to incorporate it.
Repeat with the remaining cream and butter, adding it in small batches and stirring between each addition. The mixture will bubble vigorously, so proceed cautiously to prevent it from overflowing.
The temperature will drop after you add the cream and butter. Continue cooking until the caramel reaches 240°F (115°C), 5 to 10 minutes.
Once you reach 240°F (115°C), carefully pour the caramel into the prepared loaf pan.
Let it cool for about 20 minutes, then sprinkle with the salt. Then, allow the caramel to cool completely (about 3 ½ hours).
Unmold the caramel. If it’s too soft to handle, refrigerate it for 30 to 45 minutes to firm up. Use a large, sharp knife to cut the caramel into your desired shape. We like 1-inch by 1/2-inch rectangles.
Wrap the caramels individually in plastic wrap or waxed paper. Enjoy them immediately, refrigerate them for up to two weeks, or freeze them for up to a month.
Adam and Joanne's Tips
- Equipment I use: I use a standard candy thermometer (a Taylor thermometer is shown in the video and photos) and a 1 ½ to 2-quart heavy, thick-bottomed saucepan (I love my All-Clad D5 2-quart).
- Corn syrup substitutes: Corn syrup is reliable in this recipe. However, we have had success substituting with pure honey and golden syrup.
- Salted butter: After years of making these, I prefer salted butter. If you have unsalted butter, add 1/4 teaspoon of fine salt. You can also use unsalted butter, which we use in the video.
- Softer caramels: This recipe makes soft and chewy caramels. For softer caramels, experiment by adding 2 to 4 more tablespoons of cream.
- Firmer caramels: This recipe makes soft and chewy caramels. For slightly firmer caramels, instead of cooking the caramels to 240°F (115°C), cook to 245°F (118°C).
- Doubling the recipe: I generally don’t recommend doubling this caramels recipe. Doubling the recipe can make it difficult to control the temperature accurately, which is crucial for achieving the right texture and consistency in caramels. If you need a larger quantity, it’s best to make multiple batches. However, if you’re experienced with candy-making and have a large enough pot, you can try doubling the recipe. Just be extra vigilant about monitoring the temperature and adjusting cooking times.
- This recipe has been inspired and adapted from Jacques Pépin’s book, “Chez Jacques: Traditions and Rituals of a Cook.”
- The nutrition facts provided below are estimates.