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Salted Caramels

Indulge in these delightful homemade salted caramels that offer a perfect balance of sweet and salty flavors, ideal for special occasions or cozy nights in.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 3 hours
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

For the Caramels
  • 1/2 cup unsalted butter, sliced into 8 pieces Feel free to swap for salted butter, but reduce the added salt.
  • 1/2 cup heavy whipping cream Can substitute with half-and-half, but it will change the texture.
  • 3 tablespoons water
  • 1/4 cup light corn syrup
  • 1 cup granulated sugar
  • 1/2 teaspoon coarse sea salt Flavors the caramels and adds a touch of salty contrast.

Method
 

Preparation
  1. Grease a 9x5" bread pan with nonstick cooking spray and line it with parchment paper, allowing some overhang to lift the caramels later.
  2. Lightly spray the parchment with nonstick spray and set it aside.
Cooking
  1. In a medium glass bowl, combine the butter and heavy cream. Microwave for about 1 minute and 30 seconds, stirring until the butter is fully melted.
  2. In a heavy-bottomed saucepan over medium heat, mix together the water and corn syrup. Gradually add the granulated sugar, stirring gently until dissolved.
  3. Bring this mixture to a boil, covering for 1 minute to prevent crystallization.
  4. After a minute, remove the lid and insert a candy thermometer. Allow it to cook for 5-10 minutes, or until it reaches 320°F.
  5. Carefully pour in the cream mixture a small amount at a time, stirring gently after each addition.
  6. Cook until the candy temperature hits 240°F, which should take about another 5-10 minutes.
  7. Pour the candy into the prepared pan. Allow it to cool for about 30 minutes.
  8. Sprinkle with coarse sea salt and let it cool completely for 3-4 hours.
Serving
  1. Use the parchment overhang to lift the caramels out of the pan, then slice into 1" squares.
  2. Enjoy your sweet creation!

Notes

Wrap individual caramels in wax paper to prevent sticking. Store in an airtight container for up to two weeks at room temperature or in the refrigerator for a month.