Description
This recipe for Homemade Salted Caramels guides you through the process of making soft, chewy salted caramels with simple ingredients like butter, heavy cream, sugar, and corn syrup. Perfect for candy lovers, these caramels have a delightful balance of sweetness and saltiness, with tips for customization and storage.
Ingredients
Scale
Main Ingredients
- 8 tablespoons salted butter (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
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 add to a microwave-safe bowl along with the heavy cream. Heat in the microwave for 1 to 2 minutes until the butter melts and the mixture is hot. Set aside for later use.
- Make sugar syrup: In a small, heavy-bottomed saucepan, combine the water and corn syrup. Add the sugar carefully to avoid splattering on the pan sides. Place over medium heat and cook until boiling. Cover with a lid for 1 minute to create steam, which helps dissolve any sugar crystals on the sides.
- Cook to 320°F: Remove lid and attach a candy thermometer to the pan’s side. Cook the sugar syrup until it reaches 320°F (160°C) and turns amber 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 constantly with the thermometer base to incorporate. Repeat with remaining butter and cream in small batches, stirring between additions. The mixture will bubble vigorously, so proceed cautiously to avoid overflow.
- Cook to 240°F: After incorporation, the temperature will drop. Continue cooking the mixture until it reaches 240°F (115°C), about 5 to 10 minutes.
- Cool: Carefully pour the caramel mixture into the prepared loaf pan. Let cool for 20 minutes, then sprinkle with the flaked sea salt. Allow the caramel to cool completely at room temperature for about 3 hours and 30 minutes.
- Cut into caramels: Once cooled, 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 1/2-inch rectangles or desired shapes.
Notes
- Store caramels wrapped individually in plastic wrap or waxed paper. Refrigerate for up to two weeks or freeze for up to one month.
- 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 mixture.
- To make caramels softer, add 2 to 4 extra tablespoons of cream.
- For firmer caramels, cook the final mixture to 245°F (118°C) instead of 240°F (115°C).
- Avoid doubling this recipe unless experienced, as precise temperature control is critical. For larger quantities, make multiple batches.
- Use a heavy, thick-bottomed saucepan (1½ to 2-quart) for even heating and temperature control.
- The recipe is inspired by Jacques Pépin’s book, “Chez Jacques: Traditions and Rituals of a Cook.”
Nutrition
- Serving Size: 1 piece (approx. 10 g)
- Calories: 60 kcal
- Sugar: 7 g
- Sodium: 40 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 10 mg
