Homemade Salted Caramels Recipe

I can’t wait to share this fan-freaking-tastic Homemade Salted Caramels Recipe with you! If you’ve ever dreamed of those perfect, chewy, buttery morsels with just the right hint of saltiness, this recipe is going to become your new best friend. I’ve spent years tweaking my technique to get it just right, and I promise once you make these, you’ll wonder why you ever bought caramels from a store!

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Ingredients & Why They Work

The magic of this Homemade Salted Caramels Recipe comes down to a beautiful combination of carefully chosen ingredients. Each one plays a role in delivering the perfect blend of smooth, creamy caramel with that signature pinch of sea salt crunch on top.

• Salted Butter: Using salted butter enhances the caramel’s flavor, adding just the right touch of saltiness without needing to add extra salt into the mix; if you prefer unsalted, just add a little fine salt yourself.
• Heavy Cream: The richness of heavy cream creates that silky, melt-in-your-mouth texture you want from caramel – make sure it’s at least 35% butterfat for best results.
• Water: Helps dissolve the sugar and corn syrup to create the perfect syrup base.
• Light Corn Syrup: This ingredient keeps the sugar from crystallizing, which is essential to get silky smooth caramels.
• Granulated Sugar: The main sweetener that cooks down to form the caramel’s signature amber color and flavor.
• Flaked Sea Salt: Maldon or similar is ideal; it adds a beautiful finishing touch that’s not overpowering but gives a wonderful balance to the sweetness.

Tweak to Your Taste

One of the best things about this Homemade Salted Caramels Recipe is how easy it is to customize. I’ve experimented over time and love sharing little tweaks so you can make them exactly the way you and your loved ones enjoy best.

• Softer Caramels: For a softer chew that melts on your tongue, try adding 2 to 4 extra tablespoons of cream – it gives the caramel a more luxurious feel without losing that signature chewiness.
• Firmer Caramels: If you prefer a slightly more firm bite, cook the caramel mixture to 245°F (118°C) instead of 240°F (115°C) before pouring it out.
• Salt Variations: Experiment with other sea salts like fleur de sel or smoked salt for a unique twist that keeps guests guessing.
• Corn Syrup Alternative: I sometimes swap corn syrup for golden syrup or even pure honey – it changes the note of sweetness just enough to feel special but still yield great results.
• Make it Vegan: Try using vegan butter and coconut cream as a substitute, but know that texture may differ slightly.

Step-by-Step: How I Make Homemade Salted Caramels Recipe

Step 1: Prep Your Pan Like a Pro

Get ahead by lightly oiling a 9×5-inch loaf pan, then lay in parchment paper with an overhang so you can easily lift the caramels out when they’re done. I like to oil the parchment too—it sounds small, but trust me, this makes unmolding so smooth it almost feels effortless.

Step 2: Melt Butter and Cream Together

Cut the butter into smaller pieces and add them to a microwave-safe bowl along with the heavy cream. Heat for about 1-2 minutes until everything’s melted and hot but not boiling. Having this ready ahead is key to quickly incorporating it into the sugar mixture later.

Step 3: Craft Your Sugar Syrup

Combine water and corn syrup in a heavy-bottomed saucepan first. Then carefully add sugar, avoiding splashing it on the sides. Cook over medium heat until it boils, then cover for 1 minute—this steams the pan and melts any sugar crystals stuck on the edges, which helps you avoid grainy caramel.

Step 4: Watch the Temperature Like a Hawk

Remove the lid and clip on your candy thermometer. Cook the sugar syrup until it reaches exactly 320°F (160°C). You’ll notice an amber color starting to form at the edges—that’s your green light! This step is critical; don’t rush, or your caramel texture will suffer.

Step 5: Slowly Incorporate Butter and Cream

Start adding your hot butter and cream mixture in small batches—a sixth at a time works best. Stir gently using the thermometer’s base to combine. The syrup will bubble up fiercely, so be cautious not to let it overflow. This step is exhilarating—remember to keep your cool!

Step 6: Finish Cooking to the Perfect Temperature

After adding all the butter and cream, your mixture’s temperature will drop—this is normal. Keep cooking until it hits 240°F (115°C) for soft caramels or slightly higher if you want firmer ones. Timing here affects the chew, so use your thermometer and trust the process.

Step 7: Pour, Salt, and Cool

Carefully pour the hot caramel into your prepared pan. Let it rest for about 20 minutes to set slightly, then sprinkle the top with flaked sea salt. This layering of salt just before it cools adds that phenomenal flavor burst in every bite. Let the whole thing cool completely on the counter—about 3 ½ hours.

Step 8: Cut and Enjoy

Use the parchment overhang to unmold the caramel slab from the pan. If it’s still too soft to slice neatly, pop it into the fridge for 30-45 minutes to firm up. Then grab a sharp, large knife and cut into your preferred shapes. I’m a fan of 1-inch by 1/2-inch rectangles—bite-sized and elegant.

How to Serve Homemade Salted Caramels Recipe

Garnishes

I usually keep it simple with a sprinkling of Maldon sea salt flakes right after pouring the caramel into the pan. Sometimes, just for fun or holidays, I add a tiny dusting of crushed toasted nuts or even a light drizzle of dark chocolate. It adds a fun visual and flavor boost that impresses every time!

Side Dishes

Caramels are a fantastic sweet treat on their own but pair beautifully with a cup of strong coffee or black tea. I’ve also served them alongside vanilla ice cream or homemade apple pie—those buttery, salted bites balance out desserts so nicely.

Creative Ways to Present

For holidays and gift-giving, I like to cut my homemade salted caramels into elegant little rectangles, individually wrap them in waxed paper, and tie each with a festive ribbon. Placing them in glass jars or decorative tins always gets compliments. Plus, they make perfect, heartfelt gifts that friends and family can’t get enough of!

Make Ahead and Storage

Storing Leftovers

I wrap each caramel individually in plastic wrap or waxed paper to keep them fresh, then store them in an airtight container. In my experience, they last about two weeks refrigerated. I find this method not only keeps them fresh but also prevents them from sticking together—a total lifesaver.

Freezing

Freezing homemade salted caramels works really well! I pop the wrapped pieces into a freezer-safe bag, removing as much air as possible. They keep well for up to a month, and when you’re ready to indulge, just let them thaw at room temperature for a bit. The texture remains beautifully chewy, just like fresh.

Reheating

If your caramels get a bit too firm after refrigeration or freezing, don’t worry. I usually microwave a few wrapped pieces for about 5-7 seconds, then let them sit for a minute—perfectly soft again without melting or losing shape.

FAQs

Final Thoughts

This Homemade Salted Caramels Recipe holds a special place in my kitchen and heart. It’s one of those treats that feels both nostalgic and luxurious—perfect for sharing or sneaking a sweet moment alone. Once you try making these, you’re going to get it: the silky texture, the buttery flavor, the little crunch of salt—it’s pure magic. I hope you enjoy making and savoring them as much as I do. Trust me, friends, you’ll want to keep this recipe close forever!

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