If there’s one candy that embodies the perfect balance of indulgence and simplicity, it’s the Homemade Salted Caramels . They’re soft, buttery, and just the right amount of sweet with a hint of saltiness that elevates every bite. Making these at home might sound intimidating, but trust me, it’s not as tricky as it seems. In fact, with a little patience and a few tips, you’ll be whipping up these dreamy treats in no time—and feeling like a professional candy maker while you’re at it.
I still remember the first time I made salted caramels. It was a chilly December afternoon, and I had this grand idea to create homemade edible gifts for family and friends. I’d never worked with a candy thermometer before and wasn’t entirely sure how to prevent sugar from crystallizing, but I was determined. The result? A rich, golden batch of caramels that were gone before I could even package them. These caramels are now a family favorite, and I find myself making them not just for special occasions but whenever I need a little taste of something extraordinary.
What makes these salted caramels so special is their versatility and pure decadence. They’re perfect for gifting, adding to dessert platters, or sneaking straight from the jar when no one’s looking (no judgment here). You’ll also love that this recipe uses simple ingredients—most of which you probably already have in your kitchen. So, let’s dive into the details and make some magic happen!
Why You’ll Love This Homemade Salted Caramels
A Perfect Balance of Flavors
These Homemade Salted Caramels are more than just a sweet treat—they’re an experience. First, let’s talk about the flavor. Imagine the deep, rich taste of sugar caramelized to perfection, balanced by the creaminess of butter and heavy cream. Add a sprinkle of flaky sea salt, and you’ve got a luxurious flavor profile that dances on your taste buds.
Irresistible Texture
The texture is equally swoon-worthy: soft and chewy without sticking to your teeth. They’re the kind of candies that make you close your eyes and savor every bite.
Easy to Make and Versatile
What’s more, this recipe is surprisingly easy to follow. Sure, candy-making has a reputation for being finicky, but if you take things step by step, you’ll find the process completely manageable. This recipe doesn’t require any fancy equipment beyond a reliable candy thermometer, and it’s flexible enough for you to experiment with flavors or variations.
Make-Ahead Friendly
Another reason to love this recipe? It’s perfect for making ahead. These caramels have an excellent shelf life and can be stored for weeks—or even months if frozen properly. That means you can make them well in advance for holidays, parties, or gifts.
Ingredients
Let’s break down what you’ll need to create these luscious salted caramels. Each ingredient plays a key role in achieving that perfect balance of flavor and texture:
- Butter (½ cup or 113g): This adds richness and a silky mouthfeel to the caramels. I recommend unsalted butter so you can control the saltiness more precisely.
- Heavy Cream (½ cup or 120ml): Provides the creamy, luscious texture that makes these caramels so irresistible. Use heavy cream or heavy whipping cream with a butterfat content of 36–40%.
- Water (3 tablespoons or 44ml): Helps dissolve the sugar evenly and prevents it from burning in the early stages.
- Light Corn Syrup (¼ cup or 60ml): This prevents the sugar from crystallizing, ensuring a smooth, glossy caramel. You can substitute with golden syrup or honey if needed.
- Sugar (1 cup or 200g): The base of your caramel. Use granulated sugar for best results.
- Flaked Sea Salt (½ teaspoon): Maldon salt is ideal for its delicate crunch and flavor, but any flaky sea salt will work.
Step-by-Step Instructions
Step 1: Prepare Your Pan
Start by preparing your pan. Lightly oil a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides. This will make it easier to lift the caramel out once it’s set. Lightly oil the parchment paper as well, then set the pan aside.
Step 2: Heat the Cream and Butter
Cut the butter into 8 pieces and place them in a microwave-safe bowl along with the heavy cream. Heat in the microwave for 1–2 minutes, just until the butter has melted and the mixture is hot. Stir to combine, then set aside.
Step 3: Combine Water, Corn Syrup, and Sugar
In a small saucepan, combine the water and corn syrup. Carefully add the sugar, pouring it into the center of the pan to avoid getting any on the sides. This step is crucial because sugar on the sides of the pan can cause crystallization, which we want to avoid. Gently stir the sugar just enough to moisten it, then stop stirring.
Step 4: Cook the Sugar Mixture
Heat the mixture over medium heat until it begins to boil. Cover the pan with a lid for 1 minute—this creates steam, which helps wash down any sugar crystals that might have formed on the sides. After 1 minute, remove the lid and attach a candy thermometer to the side of the pan.
Step 5: Caramelize the Sugar
Continue cooking the sugar until it reaches 320°F (160°C). As the temperature rises, you’ll notice the edges turning a light amber color. This is exactly what you want. The caramelization process brings out those deep, complex flavors that make salted caramels so irresistible.
Step 6: Add the Butter and Cream Mixture
Once you hit 320°F, it’s time to add the butter and cream mixture. This step requires caution, as the caramel will bubble vigorously when the liquid is added. Pour about one-sixth of the butter and cream mixture into the pan, stirring gently with the base of the thermometer to incorporate it. Repeat this process in small batches until all the butter and cream are added.
Step 7: Cook to the Final Temperature
After adding the cream and butter, the temperature will drop slightly. Continue cooking the caramel over medium heat until it reaches 240°F (115°C). This is the “soft ball” stage, which ensures your caramels will have the perfect soft, chewy texture.
Step 8: Pour and Cool
Once the caramel reaches the desired temperature, carefully pour it into your prepared pan. Let it cool for about 20 minutes, then sprinkle the top with flaky sea salt. Allow the caramel to cool completely at room temperature for about 3 ½ hours.
Step 9: Cut the Caramels
When the caramel has fully set, lift it out of the pan using the parchment paper overhang. If it feels too soft to handle, place it in the refrigerator for 30–45 minutes to firm up. Use a sharp knife to cut the caramel into your desired shapes—I like rectangles that are about 1 inch by ½ inch.
Step 10: Wrap and Store
Finally, wrap each piece individually in plastic wrap or waxed paper to keep them fresh. You can enjoy the caramels immediately, refrigerate them for up to two weeks, or freeze them for longer storage.
Pro Tips for Perfect Homemade Salted Caramels
- Use a Reliable Candy Thermometer: Precision is key when making caramels, so a good thermometer is your best friend.
- Avoid Stirring the Sugar Mixture: Once it starts to boil, stirring can cause unwanted crystallization.
- Add Cream and Butter Slowly: Pouring too quickly can cause the caramel to bubble over, so take your time.
- Watch the Temperature Closely: Going above 240°F will result in firmer caramels, while lower temperatures may make them too soft.
- Work on a Stable Surface: Handling hot caramel requires focus, so set up your workspace before you begin.
Serving Ideas
These Homemade Salted Caramels are wonderful on their own, but they’re also incredibly versatile. Serve them alongside a cup of hot tea or coffee for a cozy afternoon treat. Chop them into small pieces and sprinkle them over ice cream, brownies, or cheesecake for a decadent dessert topping. You can even dip them in melted chocolate for an extra indulgent treat.
Storing and Freezing
Salted caramels store beautifully, making them ideal for gifting or keeping on hand for whenever a craving strikes. At room temperature, they’ll stay fresh in an airtight container for up to two weeks. For longer storage, wrap them individually and freeze them in a freezer-safe container for up to three months. Simply thaw at room temperature when you’re ready to enjoy them.
Conclusion
Making Homemade Salted Caramels is one of those little joys that feels like magic. Watching sugar transform into golden caramel, stirring in butter and cream to create a luscious texture, and finishing with a sprinkle of flaky salt—it’s a process that’s as rewarding as it is delicious. So grab your candy thermometer and give this recipe a try. I promise you’ll fall in love with these sweet, salty, buttery bites of heaven. If you make them, don’t forget to share your experience—I’d love to hear how they turn out!
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Homemade Salted Caramels: Soft, Chewy, and Perfectly Sweet
- Total Time: 4 hours (includes cooling)
- Yield: 40 caramels (1x½ inch each)
- Diet: Vegetarian
Description
Soft, chewy salted caramels with a perfect balance of sweetness and a hint of salt. Easy to make, perfect for gifting or snacking.
Ingredients
Butter, heavy cream, water, light corn syrup, sugar, flaked sea salt.
Instructions
1. Prepare a lined, oiled loaf pan. 2. Heat butter and cream until melted. 3. Cook sugar, water, and corn syrup to amber. 4. Slowly add cream mixture. 5. Heat to 240°F. 6. Pour into pan, sprinkle salt. Cool completely, cut, and wrap.
Notes
Use a candy thermometer for accuracy. Add cream slowly to prevent bubbling. For firmer caramels, refrigerate before cutting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stove-top
- Cuisine: American