Print

Salted Caramels Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 32 reviews

These decadent Salted Caramels are a perfect blend of sweet and salty flavors with a smooth, creamy texture. Made by slowly cooking a mixture of sugars, butter, and cream to the perfect temperature, then topped with flaky sea salt, they offer a luxurious treat that melts in your mouth. Ideal for gifting or indulging yourself, this recipe yields about 50 delicious caramels.

Ingredients

Caramel Ingredients

  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) light brown sugar, firmly packed
  • 1 (12-ounce) can evaporated milk
  • 1 1/2 cups (354ml) heavy cream
  • 3/4 cup (255g) light corn syrup
  • 1/2 cup (113g) unsalted butter
  • 1 teaspoon fine sea salt
  • 2 teaspoons vanilla extract

Topping

  • Flaky sea salt, for topping

Instructions

  1. Prepare the pan: Line an 8×8-inch baking pan with parchment paper and lightly butter or spray it to ensure the caramel doesn’t stick. Set aside.
  2. Combine ingredients: In a large heavy-bottomed saucepan, add granulated sugar, light brown sugar, evaporated milk, heavy cream, light corn syrup, unsalted butter, and fine sea salt.
  3. Heat mixture: Place the saucepan over medium heat and cook while stirring frequently until the butter is completely melted and the mixture becomes smooth.
  4. Cook to temperature: Attach a candy thermometer to the saucepan, ensuring it doesn’t touch the bottom of the pan. Stir constantly as you cook the mixture, patiently allowing it to reach between 240–243°F (115–117°C). This stage typically takes 45–60 minutes. Maintaining constant stirring prevents burning and ensures even cooking.
  5. Cool and set: Remove the saucepan from heat and immediately stir in the vanilla extract. Quickly pour the hot caramel into the prepared baking pan, smoothing the surface using a spatula. Let it sit for 10 minutes, then sprinkle flaky sea salt evenly over the top. Allow the caramel to cool completely at room temperature for several hours or preferably overnight to set firmly.
  6. Cut and wrap: Once the caramel is fully set and firm, use a sharp knife to cut it into your desired shapes or sizes. For storage or gifting purposes, individually wrap each caramel piece in wax paper or cellophane wrappers. Enjoy your homemade salted caramels!

Notes

  • Use a heavy-bottomed saucepan to ensure even heat distribution and to prevent burning.
  • Make sure the candy thermometer is properly clipped to avoid touching the pan’s bottom for an accurate temperature reading.
  • Patience is key during the cooking process; maintain constant stirring for smooth caramel.
  • Flaky sea salt enhances the flavor contrast but can be omitted if preferred.
  • Store wrapped caramels in an airtight container at room temperature for up to two weeks.

Find it online: https://justsosavory.com/salted-caramels-recipe/