Homemade Salted Caramel Recipe
If you’ve ever yearned to make that dreamy, melt-in-your-mouth treat right at home, this Homemade Salted Caramel Recipe is exactly what you need. It’s rich, buttery, perfectly sweet with just the right pop of sea salt, and honestly, once you make these, store-bought caramel just won’t cut it anymore. Stick with me—I’ll walk you through every step so you can nail that silky texture and deep flavor every time.
Why This Recipe Works
- Perfect Balance of Sweet and Salt: Using flaked sea salt like Maldon adds a delicate crunch and amps up the caramel’s flavor without overwhelming it.
- Reliable Candy Thermometer Method: Cooking to precise temperatures ensures the caramel sets with that ideal soft, chewy texture every time.
- Cream and Butter Technique: Slowly adding the hot butter-cream mixture to the sugar syrup prevents crystallization and gives that luscious smoothness.
- Simple Ingredients with Big Flavor: Minimal, high-quality ingredients come together to create a sophisticated, homemade treat that tastes like a specialty shop’s finest.
Ingredients & Why They Work
Each ingredient in this Homemade Salted Caramel Recipe plays a starring role. I’ve chosen simple, reliable components that blend beautifully—just the right butterfat, pure sweetness, and a touch of salt for contrast.
- Salted butter: Adds richness and depth; I prefer salted for convenience but unsalted works too if you add salt separately.
- Heavy cream: The fat content here is key to that silky texture and prevents the caramel from becoming grainy.
- Water: Helps dissolve the sugar evenly and prevent crystallization during cooking.
- Light corn syrup: Ensures smoothness by inhibiting sugar crystals from forming; you can swap with honey or golden syrup if needed.
- Granulated sugar: The main sweetener that caramelizes into that golden color and flavor.
- Flaked sea salt: Adding this at the end brings out all the sweet buttery notes without making the caramel taste salty.
Tweak to Your Taste
One of my favorite things about this Homemade Salted Caramel Recipe is how adaptable it is. I tinker with the texture and saltiness depending on the occasion or whether I want it softer or just a bit firmer to slice crisp edges.
- Make it creamier: Adding extra cream (2-4 tablespoons more) softens the caramel even further—perfect for drizzling or dipping.
- Salt preferences: If you want a stronger salty kick, sprinkle more flaky sea salt or try finishing with smoked salt for a gourmet twist.
- Dairy-free: Swap heavy cream for coconut cream and use vegan butter for a delicious alternative.
- Firmer caramels: Cook a few degrees higher (245°F) after adding cream and butter for chewier, less melting treats.
Step-by-Step: How I Make Homemade Salted Caramel Recipe
Step 1: Prep Your Pan Like a Pro
Start by lightly oiling a 9×5-inch loaf pan—that’s what I use and it’s perfectly sized. Place a parchment paper lining inside, making sure the paper extends past the edges for easy lifting later. Don’t forget to oil the parchment itself; it saves you from sticky caramel disasters and makes clean-up way easier.
Step 2: Melt Butter and Warm Cream
Cut your salted butter into chunks and put them in a microwave-safe bowl with your cream. Heat in 1-minute bursts until everything’s melted and hot—but not boiling. This mix brings that irresistible richness to your caramel and helps it stay soft.
Step 3: Cook the Sugar Mixture to Amber Perfection
Combine water, corn syrup, and sugar in a saucepan. Gently stir so sugar doesn’t slosh up the sides. Heat over medium, and when it boils, cover with a lid for a minute—this trick helps dissolve any sugar crystals that try to hang onto the pan sides. Remove the lid, then affix your candy thermometer and cook until the sugar reaches 320°F (160°C) or shows a lovely amber tint near the edges—5 to 10 minutes. This is where the magic starts; don’t rush it!
Step 4: Slowly Stir in Butter and Cream
This part always makes me feel a little like a mad scientist. Pour about one-sixth of your warm butter-cream mixture into the bubbling sugar syrup slowly, stirring carefully with the thermometer base. Do it in batches to keep the caramel smooth and avoid splashes—this mix will bubble fiercely, so watch out! It’s all about patience here for silky caramel.
Step 5: Finish Cooking to the Right Temperature
After all the butter and cream is added, the temperature will drop—keep cooking until it hits 240°F (115°C). This stage is crucial for chewy but not hard caramel. The thermometer is your best friend here—don’t guess!
Step 6: Cool, Salt, and Cut
Pour the caramel into your prepped pan and let it cool for 20 minutes before sprinkling with the flaked sea salt. Then just let it sit for a few hours until fully set—patience once again! When ready, lift from the pan using the parchment overhang. If it feels too soft, pop it in the fridge for 30–45 minutes before slicing into rectangles. I like about 1” by ½” pieces, but go by what feels right to you.
Pro Tips for Making Homemade Salted Caramel Recipe
- Use a Reliable Candy Thermometer: Skipping precise temperature control is the biggest trap—accuracy here is the difference between perfect texture and sticky mess.
- Don’t Skip Oiling the Parchment: I learned this the hard way once when my caramels stuck terribly; a little oil prevents that frustration.
- Add Butter-Cream Slowly: Pouring it too fast can cause an overflow or gritty texture; go slow and steady for silky results.
- Be Patient When Cooling: Trying to cut the caramel too soon can ruin the shape; let it fully set for the best slicing experience.
How to Serve Homemade Salted Caramel Recipe
Garnishes
I love topping a few caramels with extra flaked sea salt just before serving for that surprise crunch. Sometimes, I dust lightly with cocoa powder or sprinkle crushed toasted nuts like pecans or almonds for texture and flavor contrast. They make gift boxes look so fancy!
Side Dishes
These caramels are decadent solo, but I often serve them alongside a scoop of vanilla bean ice cream or drizzled over warm apple crisp. They transform simple desserts into moments of pure joy. Also fantastic wrapped up as gifts with a hot coffee or spiced winter tea to share.
Creative Ways to Present
For special occasions, I’ve dipped these caramels in dark chocolate and sprinkled with crushed pink peppercorns—looks stunning and tastes incredible. You can also layer them in pretty jars with sprigs of rosemary or cinnamon sticks for festive gifting that wows.
Make Ahead and Storage
Storing Leftovers
I wrap each caramel individually in waxed paper or plastic wrap to keep them from sticking together. They keep great at room temperature for a few days, but I prefer refrigerating to preserve freshness and firmness for up to two weeks.
Freezing
I’ve frozen wrapped caramels in an airtight container before, and when thawed gradually in the fridge, they hold their texture beautifully. Perfect if you want to prepare batches ahead of holiday gifting.
Reheating
If your caramel firms up too much in the fridge or freezer, just let the pieces sit at room temp for 10-15 minutes before biting into them. They soften nicely without losing structure or flavor.
FAQs
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Can I use unsalted butter instead of salted in this Homemade Salted Caramel Recipe?
Absolutely! If you prefer unsalted butter, just add about ¼ teaspoon of fine salt to the recipe to make up for it. This way, you control the salt level precisely. If you like a punchier salt flavor, add your favorite flaky sea salt at the end as well.
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What’s the best way to avoid grainy caramel?
Key techniques to prevent graininess are: avoiding stirring after sugar is added to the pan, using corn syrup (or a substitute like honey) to inhibit crystallization, and covering the pot briefly to dissolve sugar crystals on the sides. Also, slowly adding the butter and cream and precise temperature control help achieve that smooth texture.
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Can I double this Homemade Salted Caramel Recipe?
I usually don’t recommend doubling because accurate temperature control is more challenging with larger volumes, which can impact texture. If you must double, make sure you have a larger heavy-bottomed pan and keep a very close eye on a reliable candy thermometer. Or better yet, make two separate batches for consistent results.
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How long will homemade salted caramels stay fresh?
Stored individually wrapped in an airtight container in the fridge, they stay fresh for about two weeks. You can freeze them for up to one month, which is handy for making ahead and sharing with friends.
Final Thoughts
The joy of this Homemade Salted Caramel Recipe lies not just in the taste, but in the process—the little moments stirring the bubbling mixture, that mouthwatering aroma filling your kitchen, and finally, that perfectly chewy bite that melts on your tongue. Whether you’re making it for an everyday treat or a special gift, these caramels bring a touch of homemade magic that’s utterly unbeatable. Trust me, once you try this recipe, you’ll wonder how you ever lived without it!
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Homemade Salted Caramel Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 5 minutes
- Yield: 30 pieces
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This homemade salted caramel recipe delivers soft, chewy caramels with a rich buttery and creamy flavor, enhanced by a perfect sprinkle of sea salt. Made with simple ingredients like butter, cream, sugar, and corn syrup, these luscious treats are ideal for candy lovers seeking a classic dessert to enjoy or gift.
Ingredients
Caramel Base
- 8 tablespoons salted butter (113g)
- ½ cup heavy 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 all sides. Lightly oil the parchment paper as well, place it inside the pan, and set aside.
- Heat Butter and Cream: Cut the butter into 8 pieces and place them in a microwave-safe bowl along with the heavy cream. Heat in the microwave for 1 to 2 minutes until the butter is melted and the mixture is hot. Set this aside for later use.
- Make Sugar Syrup: In a small heavy-bottomed saucepan, combine the water and corn syrup. Carefully add the granulated sugar without splattering it onto the sides. Place the saucepan over medium heat and cook until the sugar boils. Cover with a lid for 1 minute to create steam, helping any sugar on the sides dissolve back into the syrup.
- Cook to 320°F: Remove the lid and attach a candy thermometer to the saucepan. Continue cooking until the sugar reaches 320°F (160°C) and turns an amber color around the edges, approximately 5 to 10 minutes.
- Add Butter and Cream: Slowly pour about one-sixth of the butter and cream mixture into the sugar, stirring gently with the thermometer’s base to incorporate. Repeat carefully with the remaining butter and cream in small batches. The mixture will bubble vigorously, so proceed cautiously to avoid overflowing.
- Cook to 240°F: After adding the butter and cream, the temperature will drop. Continue cooking, stirring frequently, until the mixture reaches 240°F (115°C), about 5 to 10 minutes.
- Cool Caramel: Pour the hot caramel mixture carefully into the prepared loaf pan. Let it cool for 20 minutes at room temperature. Sprinkle the top evenly with flaked sea salt. Allow the caramel to cool completely for about 3 ½ hours until set.
- Cut into Caramels: Once fully cooled and set, unmold the caramel. If it’s 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 your desired shape.
Notes
- Store caramels wrapped individually in plastic wrap or waxed paper. Refrigerate for up to two weeks or freeze for up to a month.
- Corn syrup ensures smooth texture, but you can substitute with pure honey or golden syrup successfully.
- Using salted butter enhances flavor; if using unsalted butter, add ¼ teaspoon fine salt to the mixture.
- For softer caramels, increase cream by 2 to 4 tablespoons.
- For firmer caramels, cook to 245°F (118°C) instead of 240°F (115°C) after adding butter and cream.
- Doubling the recipe is not recommended unless experienced, as precise temperature control is critical; better to make multiple batches.
- This recipe is adapted from Jacques Pépin’s “Chez Jacques: Traditions and Rituals of a Cook.”
Nutrition
- Serving Size: 1 piece (approx. 10g)
- Calories: 70 kcal
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 0.2 g
- Cholesterol: 15 mg
