Salted Caramels
Indulge in the perfect balance of sweetness and saltiness with these luscious homemade Salted Caramels. Crafted with rich, buttery caramel and finished with a sprinkle of flaky sea salt, these soft, chewy treats are a candy lover’s dream. With simple pantry staples like granulated sugar, heavy cream, and unsalted butter, this recipe walks you through the art of caramel-making, ensuring a foolproof result every time. Perfect for gifting, parties, or an indulgent snack, these salted caramels are wrapped individually for freshness and can be stored for up to two weeks. Whether you’re a seasoned confectioner or a first-time candy maker, these salted caramels are a delightful way to satisfy your sweet tooth with a touch of gourmet flair!
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 85 grams unsalted butter
- 120 milliliters heavy cream
- 60 milliliters light corn syrup
- 30 milliliters water
- 1 teaspoon fine sea salt
- 1 tablespoon flaky sea salt (for garnish)
Instructions
Prepare a 9x9-inch baking pan by lining it with parchment paper and lightly greasing the parchment with butter or nonstick spray. Set aside.
In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently to combine, being cautious not to splash sugar onto the sides of the pan.
Place the saucepan over medium heat and bring the mixture to a boil without stirring. Continue cooking until the sugar turns a deep amber color, about 7–10 minutes. Watch carefully to avoid burning.
While the sugar mixture is cooking, warm the heavy cream in a small saucepan or microwave until just hot to the touch. Do not boil.
Once the sugar mixture reaches the desired amber color, remove the saucepan from the heat and slowly whisk in the warm heavy cream. Be cautious, as the mixture will bubble vigorously.
Stir in the unsalted butter and fine sea salt until fully incorporated.
Return the saucepan to the stovetop and continue cooking the caramel mixture over medium heat. Use a candy thermometer to monitor the temperature and cook until it reaches 245–250°F (118–121°C), the perfect range for soft, chewy caramels.
Remove the saucepan from heat and pour the caramel into the prepared baking pan. Gently tap the pan on the countertop to release any air bubbles.
Allow the caramel to cool at room temperature for about 2 hours, or until fully set.
Once set, remove the caramel slab from the pan using the parchment paper edges. Cut the caramel into 1-inch squares using a sharp knife or greased kitchen scissors.
Sprinkle the tops of the caramels with flaky sea salt for garnish.
Wrap each caramel individually in wax paper or parchment paper to prevent sticking. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 7851 mg | 341% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 245.0 g | ||
| Protein | 0.6 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 18 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
