Homemade Salted Caramels

I always wanted to be the type of person who had a stash of candy at the ready for anyone who strolls into my home, so ever since I discovered how easy it is to make candy, I’ve had a bottomless jar of salted caramels ready to greet anyone who walked through my door.

I may also have a perpetual stash in any purse.

And a bag in my freezer.

You get the point – I try to never run out. I’ve also discovered that salted caramels make for a wonderful gift — I’ve always believed that making food for others is one of the most special gifts there is, so as we approach the holiday season, I thought I’d share my tried and true salted caramel recipe for you to share with your loved ones (or stash for yourself, either works).

Salted Caramels

  • 1 cup granulated sugar
  • 1/4 cup light corn syrup
  • 3 tbsp. water
  • 1/2 cup heavy whipping cream
  • 1/2 cup salted butter (8 tbsp)
  • 1 tbsp. Maldon flaky sea salt
  1. Grease an 8×8 pan with a neutral flavored oil (like canola) and line with parchment.
  2. Heat the sugar, corn syrup, and water in a heavy-bottomed pot over medium heat — use a spatula to gently ensure all the sugar is moistened and allow the mixture to softly boil to 330F. (Candy thermometers are a life saver)
  3. While the sugar mixture is on the stove, heat the butter and heavy cream in a heat-proof bowl in the microwave until butter is totally melted. Tip: Do this in short, 30 second bursts, swirling the melting mixture in between.
  4. Once the sugar mixture, now a caramel, reaches 330F (and is a deep golden auburn color), carefully pour in the heavy cream/butter into the caramel and use the thermometer to stir the mixture slowly.
  5. Allow the caramel to boil until it reaches 245F, then add the salt and stir with the thermometer.
  6. Carefully pour the caramel into the greased pan, sprinkle with additional salt (if you’d like), and allow the caramels to cool for at least 4 hours.
  7. To wrap, remove from the pan using the parchment paper to gently lift the sheet of caramels and place on a cutting board.
  8. Freeze caramels for 10 minutes, then use a sharp knife to cut caramels into 1-inch squares. I like to do this by cutting down the middle of the sheet, then cutting a line down each half, then a line down each quarter. Rotate the sheet and repeat – you should have about 60 caramels, depending on how large you cut the candies.
  9. Wrap in squares of parchment – you can find pre-cut squares in most bake shops, but I usually cut my own.
  10. Enjoy immediately or freeze for up to a month (though they rarely make it that long…)

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