I put together Salted Caramel Recipes that reveal the little secret behind soft, chewy caramels that melt in your mouth, complete with a short video.

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I always thought perfect caramels were magic until I learned which little details change everything. After dozens of tries Ive come up with a version that is soft, chewy and just melts in your mouth, and yes the surprise comes from a splash of heavy cream and a finish of flaky sea salt that makes each bite sing.

Its earned labels like Easy Caramels 4 Ingredient on my blog even though I keep tinkering. If you like Salted Caramel Recipes, you might be curious what tiny tweaks make them better.

I cant wait to show you why theyre irresistible.

Ingredients

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Granulated sugar: Pure carbs, quick energy, makes candy sweet and chewy, no fiber or protein.
Light corn syrup: prevents crystals, adds smooth sweetness, mostly glucose, minimal nutrients.
Heavy cream: rich in fat, makes caramels creamy and tender, has some calories.
Unsalted butter: adds mouthfeel and depth, mostly saturated fat with tiny vitamins.
Fine sea salt (in caramel): balances sweetness, supplies trace minerals, use sparingly or too salty.
Vanilla extract: aroma booster, makes flavors rounder, negligible nutrition but essential taste.
Flaky sea salt (finish): flaky finish gives crunch and contrast, a little goes a long way.

Ingredient Quantities

2 cups (400 g) granulated sugar

1/2 cup (120 ml) light corn syrup (helps prevent crystals)

1/4 cup (60 ml) water

1 cup (240 ml) heavy cream, room temp

6 tablespoons (85 g) unsalted butter, cut into pieces

1 teaspoon fine sea salt (in the caramel)

1 teaspoon pure vanilla extract

Flaky sea salt for finishing, about 1/2 teaspoon

Optional 2 tablespoons confectioners sugar for dusting

How to Make this

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1. Line an 8 inch square pan with parchment and butter it lightly or spray, leave some overhang so you can pull the caramels out later, set aside.

2. Put 2 cups sugar, 1/2 cup light corn syrup and 1/4 cup water in a heavy-bottomed saucepan and stir over medium just until the sugar dissolves, then stop stirring — you can swirl the pan if needed to mix, and use a wet pastry brush to wash down any sugar crystals on the sides if they form.

3. Clip a candy thermometer to the pan and bring the syrup to a boil, cooking without stirring; let it bubble until it turns a deep golden color and the thermometer reaches about 245°F (118°C) for soft chewy caramels — be patient, this can take 10 to 20 minutes.

4. As soon as it hits 245°F, remove the pan from heat and immediately add the 6 tablespoons butter pieces, stirring until melted.

5. Slowly pour in 1 cup room temp heavy cream while stirring constantly, the mixture will bubble up a lot so stand back and keep stirring until smooth.

6. Stir in 1 teaspoon fine sea salt (into the caramel) and 1 teaspoon pure vanilla extract, keep stirring until everything is fully combined and silky.

7. Pour the hot caramel into the prepared pan, smooth the top with a spatula, let it cool uncovered at room temperature until mostly set, then refrigerate for 1 to 2 hours to firm up completely.

8. Lift the caramel slab out using the parchment overhang, trim edges and cut into squares with a sharp knife lightly oiled or warmed in hot water and dried between cuts so it slices cleaner.

9. Sprinkle flaky sea salt (about 1/2 teaspoon total) over the cut caramels, and if you want, toss or dust them lightly with the optional 2 tablespoons confectioners sugar so they dont stick to each other; store in an airtight container layered with parchment.

Equipment Needed

1. 8 inch square pan lined with parchment (leave overhang), lightly buttered or sprayed
2. Heavy bottomed saucepan with good thick base
3. Candy thermometer that clips to the pan for accurate temps
4. Heatproof rubber spatula or wooden spoon for stirring and smoothing
5. Wet pastry brush to wash down sugar crystals as they form
6. Measuring cups and spoons for sugar, corn syrup, water, cream, butter and salt
7. Sharp chef knife or bench scraper plus a mug of hot water or towel to warm and dry the blade between cuts so it slices cleaner
8. Parchment squares or wax paper and an airtight container for layering and storing the caramels, and some kitchen towels for spills, because you will need em

FAQ

Can I skip the light corn syrup or swap it for something else? A: You can swap light corn syrup for an equal amount of glucose syrup or golden syrup. Honey will work but it changes the flavor and can make crystallizing more likely. If you skip a syrup entirely you'll have to be extra careful to stop sugar crystals from forming.

How do I know when the caramel is done? A: Use a candy thermometer. Cook the caramel to about 245 to 250 F for a nicely chewy, sliceable candy. If you like softer caramels pull it a few degrees earlier. Don't guess by color only, it can fool you.

My caramel crystallized or turned grainy. What went wrong? A: Usually sugar crystals from the pan sides or too much stirring cause that. Rinse the pan sides with a wet pastry brush while it heats, avoid stirring after the sugar dissolves, and include the corn or glucose syrup to help stop crystals. Also make sure your utensils and pan are very clean.

Why did the caramel seize or spit when I added the cream? A: Cold cream makes the hot sugar violently bubble and can seize or separate the mixture. Warm the cream to room temp or gently heat it before adding, pour it in slowly while stirring, and stand back when it first hits the pot. If it separates, remove from heat and whisk until smooth, then return to low heat briefly.

How should I finish, wrap and store the caramels? A: Pour into a lined 8 inch square pan, chill until firm, then cut and wrap each piece in parchment or wax paper. Store in an airtight container at room temp up to two weeks. You can refrigerate for longer but they may firm up more. Freeze up to three months, thaw wrapped at room temp before unwrapping.

Do I need confectioners sugar and flaky sea salt? A: The confectioners sugar is optional, it just helps keep pieces from sticking and looks pretty. Flaky sea salt is worth it it gives little bursts of savory contrast on top, sprinkle lightly while caramels are still warm so it sticks.

Homemade Salted Caramels Recipe Substitutions and Variations

Granulated sugar: swap with light brown sugar 1:1 (gives a deeper, molassesy flavor; caramels will be darker and a bit softer/chewier).
Light corn syrup: swap with golden syrup or glucose syrup 1:1 (Lyle’s golden syrup works great); if using honey, use up to 3/4 the amount and expect a noticeable honey note and quicker browning.
Heavy cream: swap with canned full-fat coconut milk 1:1 for a dairy-free version (adds coconut flavor), or make a stand-in by mixing 3/4 cup half-and-half with 1/4 cup melted butter per 1 cup cream.
Unsalted butter: swap with salted butter 1:1 but cut the added caramel salt to about 1/2 teaspoon, or use a firm vegan butter stick 1:1 for dairy-free; texture might change slightly.

Pro Tips

– Warm the cream and butter a little before you add them, about 100 to 110 F is fine. Cold dairy makes the hot sugar seize and spit everywhere, warm dairy calms the boil and gives a smoother caramel.
– Use a light colored, heavy bottom pan so you can actually see the color change, and keep a wet pastry brush handy to wash down any sugar on the sides if crystals try to form. If a lot of crystals show up, its safer to start over than to keep stirring them in.
– Use temperature to control chewiness. 245 F gives soft chewy caramels, if you want firmer candies heat to about 250 to 255 F, for softer stop slightly lower. Trust the temp not just the color, but smell and color together help too.
– For cleaner cuts and nicer texture chill until fully set, warm and dry your knife between cuts and lightly dust with confectioners sugar or cornstarch so pieces dont stick. Wrap individually or layer with parchment for storage, and if you used salted butter reduce the added salt next time.

Homemade Salted Caramels Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I put together Salted Caramel Recipes that reveal the little secret behind soft, chewy caramels that melt in your mouth, complete with a short video.

Servings

servings

Calories

226

kcal

Equipment: 1. 8 inch square pan lined with parchment (leave overhang), lightly buttered or sprayed
2. Heavy bottomed saucepan with good thick base
3. Candy thermometer that clips to the pan for accurate temps
4. Heatproof rubber spatula or wooden spoon for stirring and smoothing
5. Wet pastry brush to wash down sugar crystals as they form
6. Measuring cups and spoons for sugar, corn syrup, water, cream, butter and salt
7. Sharp chef knife or bench scraper plus a mug of hot water or towel to warm and dry the blade between cuts so it slices cleaner
8. Parchment squares or wax paper and an airtight container for layering and storing the caramels, and some kitchen towels for spills, because you will need em

Ingredients

2 cups (400 g) granulated sugar
1/2 cup (120 ml) light corn syrup (helps prevent crystals)
1/4 cup (60 ml) water
1 cup (240 ml) heavy cream, room temp
6 tablespoons (85 g) unsalted butter, cut into pieces
1 teaspoon fine sea salt (in the caramel)
1 teaspoon pure vanilla extract
Flaky sea salt for finishing, about 1/2 teaspoon
Optional 2 tablespoons confectioners sugar for dusting

Directions

Line an 8 inch square pan with parchment and butter it lightly or spray, leave some overhang so you can pull the caramels out later, set aside.
Put 2 cups sugar, 1/2 cup light corn syrup and 1/4 cup water in a heavy-bottomed saucepan and stir over medium just until the sugar dissolves, then stop stirring — you can swirl the pan if needed to mix, and use a wet pastry brush to wash down any sugar crystals on the sides if they form.
Clip a candy thermometer to the pan and bring the syrup to a boil, cooking without stirring; let it bubble until it turns a deep golden color and the thermometer reaches about 245°F (118°C) for soft chewy caramels — be patient, this can take 10 to 20 minutes.
As soon as it hits 245°F, remove the pan from heat and immediately add the 6 tablespoons butter pieces, stirring until melted.
Slowly pour in 1 cup room temp heavy cream while stirring constantly, the mixture will bubble up a lot so stand back and keep stirring until smooth.
Stir in 1 teaspoon fine sea salt (into the caramel) and 1 teaspoon pure vanilla extract, keep stirring until everything is fully combined and silky.
Pour the hot caramel into the prepared pan, smooth the top with a spatula, let it cool uncovered at room temperature until mostly set, then refrigerate for 1 to 2 hours to firm up completely.
Lift the caramel slab out using the parchment overhang, trim edges and cut into squares with a sharp knife lightly oiled or warmed in hot water and dried between cuts so it slices cleaner.
Sprinkle flaky sea salt (about 1/2 teaspoon total) over the cut caramels, and if you want, toss or dust them lightly with the optional 2 tablespoons confectioners sugar so they dont stick to each other; store in an airtight container layered with parchment.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.