Homemade Salted Caramels
- PREP 3hrs 45min
- COOK 20min
- TOTAL 4hrs 5min
These buttery salted caramels are soft, chewy, and melt in your mouth. Before making our recipe, gather the equipment and measure the ingredients. A candy thermometer is essential for this recipe’s success.
You Will Need
8 tablespoons salted butter, see tips for unsalted (113g)
½ cup heavy cream or heavy whipping 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
Directions
1Prepare 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, place it in the pan, and set it aside.
2Heat butter and cream: Cut the butter into 8 pieces, then add it 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.
3Make sugar syrup: In a small, heavy-bottomed saucepan, combine the water and corn syrup. When you add the sugar, be careful not to splatter 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 any sugar stuck to the sides melt back into the mixture.
4Cook to 320°F: 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 an amber color around the edges, 5 to 10 minutes.
5Add butter and cream: 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.
6Cook to 240°F: After adding the butter and cream, the temperature will drop. Continue cooking until the mixture reaches 240°F (115°C), 5 to 10 minutes.
7Cool: Once the temperature reaches 240°F (115°C), carefully pour the mixture into the prepared loaf pan. Let it cool for 20 minutes, then sprinkle with the salt. Allow to cool completely (about 3 ½ hours).
8Cut into caramels: Unmold the cooled 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 into your desired shape. We like 1-inch by ½-inch rectangles.
Adam and Joanne's Tips
- Storing: 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.
- 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 ¼ teaspoon of fine salt. You can also use unsalted butter, which we use in the video.
- Make them softer: This recipe already makes soft and chewy caramels, but for a softer result, experiment by adding 2 to 4 more tablespoons of cream.
- Make them firmer: For slightly firmer caramels, after adding the butter and cream, instead of cooking to 240°F (115°C), cook to 245°F (118°C).
- Doubling the recipe: I generally don’t recommend doubling this recipe. Doubling can make it difficult to control the temperature accurately, which is crucial for achieving the right texture and consistency in caramel. 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.