Description
Homemade Salted Caramels are soft, chewy, buttery candies with a rich caramel flavor and a delicious sprinkle of sea salt. Made with simple ingredients and an easy stovetop method, these sweet treats are perfect for holiday gifts, dessert trays, parties, or homemade snacking.
Ingredients
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ½ cup light corn syrup
- ½ cup heavy whipping cream
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Coarse sea salt, for topping
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides. Lightly spray with nonstick cooking spray.
- In a heavy-bottomed saucepan, combine the butter, brown sugar, corn syrup, heavy whipping cream, and salt.
- Place the saucepan over medium heat and stir continuously until the butter melts and the mixture becomes smooth.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low.
- Continue cooking for 15–20 minutes, stirring frequently, until the caramel thickens and develops a deep golden-brown color.
- Check the consistency by dipping a spoon into the caramel. It should coat the back of the spoon and drip off slowly.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Carefully pour the hot caramel into the prepared baking pan.
- Smooth the surface with a spatula if necessary.
- Sprinkle coarse sea salt evenly over the top.
- Allow the caramel to cool at room temperature for 2–3 hours or until completely firm.
- Lift the caramel out using the parchment paper overhang.
- Cut into small squares or longer candy pieces and enjoy.
Notes
- Serving: Serve salted caramels individually as a sweet treat after dinner or arrange them on a holiday dessert platter.
- Chocolate pairing: Dip the caramel pieces in melted chocolate for an extra-special dessert.
- Gift wrapping: Wrap individual caramels in wax paper or candy wrappers and place them in decorative gift boxes.
- Room temperature storage: Store in an airtight container in a cool, dry place for up to 2 weeks, provided the caramels are fully set and kept away from heat.
- Refrigerator storage: Keep caramels in an airtight container in the refrigerator for up to 3–4 weeks for best quality.
- Freezing: Wrap individual pieces in parchment or wax paper and place them in a freezer-safe container for up to 3 months.
- Thawing: Let frozen caramels come to room temperature while still wrapped to prevent condensation.
- Prevent sticking: Place parchment or wax paper between layers when storing.
- Cutting tip: Lightly grease a sharp knife or warm it slightly to make cutting easier.
- Make ahead: Prepare these caramels several days before a party or holiday gathering to save time.