Description
These homemade salted caramels are soft, chewy, and perfectly balanced with a touch of flaked sea salt. Made with butter, heavy cream, sugar, corn syrup, and a bit of water, these treats are cooked carefully to reach the ideal temperature for that classic caramel texture. Individually wrapped, they make a lovely gift or a decadent snack.
Ingredients
Scale
Caramel Ingredients
- 8 tablespoons salted butter (113g)
- ½ cup heavy cream (120ml), at least 35% butterfat
- 3 tablespoons water (44ml)
- ¼ cup light corn syrup (60ml)
- 1 cup granulated sugar (200g)
- ½ teaspoon flaked sea salt, like Maldon
Instructions
- Prepare 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 aside.
- Heat butter and cream. Cut the butter into 8 pieces and place in a microwave-safe bowl with the heavy cream. Heat in the microwave for 1 to 2 minutes until the butter melts and the mixture is hot. Set aside.
- Make sugar syrup. In a small, heavy-bottomed saucepan, combine the water and corn syrup. Add the sugar carefully to avoid splattering up the pan’s sides. Place over medium heat and cook until the sugar boils. Cover with a lid for 1 minute to create steam and help dissolve any sugar stuck to the sides.
- Cook to 320°F. Remove the lid and attach a candy thermometer to the saucepan. Cook the sugar until it reaches 320°F (160°C) and turns an amber color around the edges, about 5 to 10 minutes.
- Add butter and cream. Slowly pour about one-sixth of the butter and cream mixture into the hot sugar, stirring continuously to incorporate. Repeat adding the mixture in small batches, stirring between each addition. The mixture will bubble vigorously, so proceed cautiously.
- Cook to 240°F. After all butter and cream is added, continue cooking the mixture until it reaches 240°F (115°C), about 5 to 10 minutes.
- Cool. Carefully pour the caramel into the prepared loaf pan. Let it cool uncovered for 20 minutes, then sprinkle the top evenly with the flaked sea salt. Allow it to cool completely at room temperature, about 3 ½ hours.
- Cut into caramels. Once cooled and set, unmold the caramel. If too soft to handle, refrigerate for 30 to 45 minutes to firm up. Use a large, sharp knife to cut into 1-inch by ½-inch rectangles or desired shapes.
Notes
- Wrap caramels individually in plastic wrap or waxed paper for storage.
- Store refrigerated for up to two weeks or freeze for up to one month.
- Use a standard candy thermometer and a 1 ½ to 2-quart heavy, thick-bottomed saucepan for best results.
- Corn syrup can be substituted with pure honey or golden syrup though corn syrup is most reliable.
- If using unsalted butter, add ¼ teaspoon of fine salt to the recipe.
- For softer caramels, add 2 to 4 tablespoons more cream.
- For firmer caramels, cook the final mixture to 245°F (118°C) instead of 240°F (115°C).
- Doubling the recipe is not recommended due to temperature control difficulties; make multiple batches instead.
Nutrition
- Serving Size: 1 piece (about 20g)
- Calories: 90 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 12 mg
