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
Scale
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
