Homemade Salted Caramels
These Homemade Salted Caramels are a delightful treat that will impress anyone who tries them. Their soft and chewy texture makes them a perfect indulgence for various occasions, from holiday gatherings to everyday snacks. With just the right amount of salt to enhance the sweetness, these caramels are sure to satisfy your sweet tooth while standing out as a unique homemade gift for loved ones.
Why You’ll Love This Recipe
- Easy to Make – With simple ingredients and straightforward steps, this recipe is beginner-friendly.
- Rich Flavor – The combination of butter, cream, and sea salt creates a luxurious taste that elevates your candy experience.
- Perfect for Gifts – Packaged nicely, these caramels make thoughtful gifts for friends and family during holidays or special occasions.
- Versatile Treat – Use these salted caramels in desserts, as toppings, or enjoyed on their own for any sweet craving.
- Customizable – Feel free to experiment with flavors like vanilla or espresso to make them even more unique.
Tools and Preparation
Before you start making your homemade salted caramels, ensure you have the right tools ready. These will help you create the perfect texture and flavor without any hiccups.
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Essential Tools and Equipment
- Candy thermometer
- 9×5-inch loaf pan
- Parchment paper
- Microwave-safe bowl
- Small saucepan
Importance of Each Tool
- Candy thermometer – Ensures accurate temperature readings for perfect caramel consistency.
- Loaf pan – Provides the ideal shape for cutting uniform caramels once cooled.
- Parchment paper – Prevents sticking and makes it easy to unmold the caramels after they cool.
Ingredients
- 1/2 cup (113g) butter
- 1/2 cup (120ml) heavy cream or heavy whipping cream (36 to 40% butterfat content)
- 3 tablespoons (44ml) water
- 1/4 cup (60ml) light corn syrup
- 1 cup (200g) sugar
- 1/2 teaspoon flaked sea salt, like Maldon
How to Make Homemade Salted Caramels
Step 1: Prepare the Pan
Start by lightly oiling a 9×5-inch loaf pan. Cut a piece of parchment paper to fit inside the pan with at least an inch overhang on the sides. Lightly oil the parchment paper, place it in the pan, and set aside.
Step 2: Melt Butter and Cream
Cut the butter into 8 pieces, then add it to a microwave-safe bowl. Add the heavy cream. Heat in the microwave for 1 to 2 minutes until the butter melts and the mixture is hot. Set this aside for later use.
Step 3: Combine Sugar Mixture
In a small saucepan, combine the water and corn syrup. Add the sugar, being careful not to splatter it on the sides of the pan. Gently stir the sugar into the water and corn syrup just enough to moisten it.
Step 4: Boil Sugar Mixture
Heat the mixture over medium heat until it begins boiling. Cover with a lid for about 1 minute to create steam that helps any sugar stuck on the sides melt back into the mixture.
Step 5: Cook Sugar Until Amber
Remove the lid and attach your candy thermometer to the side of the saucepan. Cook until it reaches 320°F (160°C), which should take about 5 to 10 minutes. You want it to turn a light amber color around the edges.
Step 6: Incorporate Cream Mixture
Carefully pour about a sixth of your butter and cream mixture into the sugar while stirring with the base of your thermometer. This helps incorporate it slowly.
Step 7: Repeat Adding Cream
Repeat this process with the remaining cream and butter in small batches, stirring between each addition. Be cautious as it will bubble vigorously.
Step 8: Bring Temperature Back Up
The temperature will drop after adding cream; continue cooking until reaching 240°F (115°C), which should take another 5 to 10 minutes.
Step 9: Cool Caramel
Once you reach 240°F (115°C), carefully pour your caramel into your prepared loaf pan.
Step 10: Sprinkle with Sea Salt
Let it cool for about 20 minutes before sprinkling with flaked sea salt. Allow cooling completely for about 3½ hours.
Step 11: Unmold Caramel
Unmold your caramel once cooled. If it’s too soft, refrigerate for about 30 to 45 minutes until firm enough to handle. Use a large knife to cut into desired shapes—rectangles work well!
Step 12: Wrap Your Caramels
Wrap each caramel individually in plastic wrap or waxed paper. Enjoy immediately or store in an airtight container; they can last up to two weeks in refrigeration or be frozen for up to a month.
Now you’re ready to indulge in these delicious homemade salted caramels!
How to Serve Homemade Salted Caramels
Serving homemade salted caramels can elevate any dessert table or sweet treat occasion. Here are some delightful ways to enjoy these delicious confections.
With a Hot Beverage
- Coffee: Pair your salted caramels with a rich cup of coffee for a perfect afternoon pick-me-up.
- Hot Chocolate: Add a piece of caramel to your hot chocolate for an extra layer of sweetness and flavor.
- Tea: Enjoy them alongside a warm cup of herbal tea for a cozy, relaxing experience.
As Party Favors
- Gift Boxes: Wrap individual caramels in decorative paper and place them in small gift boxes for party guests.
- Mason Jars: Fill mason jars with caramels for a rustic and charming take-home treat.
With Ice Cream
- Sundaes: Chop salted caramels and sprinkle them over ice cream sundaes for added texture and flavor.
- Caramel Sauce: Melt the caramels slightly to create a drizzle over your favorite ice cream flavors.
On Charcuterie Boards
- Sweet Addition: Include salted caramels as part of a dessert charcuterie board along with fruits, cheeses, and nuts.
- Flavor Contrast: The sweetness of the caramels pairs beautifully with savory cheeses and cured meats.
With Baked Goods
- Brownies: Top brownies with chopped salted caramels before baking for an indulgent twist on the classic dessert.
- Cookies: Mix bits of caramel into cookie dough for chewy, sweet treats that everyone will love.
How to Perfect Homemade Salted Caramels
To make sure your homemade salted caramels turn out soft, chewy, and perfectly flavored, consider these helpful tips.
- Use a Candy Thermometer: Ensuring accuracy in temperature is crucial for achieving the right texture in your caramels.
- Be Patient with Cooking Time: Allow the sugar mixture to reach the right temperature slowly; rushing can lead to burnt sugar or incorrect consistency.
- Cool Completely Before Cutting: Letting the caramel cool fully ensures that it’s firm enough to cut without sticking or deforming.
- Oil Your Knife: A lightly oiled knife helps cut through the sticky caramel easily, preventing it from sticking to the blade.
- Store Properly: Keep wrapped caramels in an airtight container at room temperature to maintain their soft texture longer.
Best Side Dishes for Homemade Salted Caramels
While homemade salted caramels shine on their own, pairing them with side dishes can enhance your dessert experience. Consider these delightful options:
- Cheese Platter: Pairing sweet salted caramels with sharp cheeses creates an exciting flavor contrast that is sure to please.
- Fruit Salad: Fresh fruit adds brightness and balances the richness of the caramel; try berries or apples for a refreshing side.
- Chocolate Fondue: Dip pieces of caramel into melted chocolate for an extra decadent treat; serve with fruits or pretzels.
- Lemon Tart: The tartness of lemon complements the sweetness of caramel beautifully, creating a balanced dessert plate.
- Macarons: These delicate French treats pair well with rich salted caramel flavors; choose neutral flavors like vanilla or almond.
- Pecan Pie Bites: Mini pecan pies offer crunchy textures that mix well with soft salted caramels, making them perfect companions.
Common Mistakes to Avoid
Making homemade salted caramels can be tricky if you’re not careful. Here are some common mistakes to watch out for.
- Skipping the candy thermometer: Without a candy thermometer, it’s easy to misjudge the caramel’s temperature, leading to either too soft or too hard results. Always use one for accuracy.
- Not prepping the pan: Failing to oil and line your loaf pan can result in sticky caramels that are hard to remove. Take time to prepare your pan correctly.
- Rushing the cooking process: Cooking the sugar too quickly can cause it to burn. Patience is key; keep the heat medium and monitor it closely.
- Neglecting the salt: Adding salt too early can dissolve it entirely, losing its flavor. Sprinkle it on top at the end for a burst of salty goodness.
- Ignoring cooling times: Cutting into the caramels before they cool completely can lead to a gooey mess. Allow adequate cooling time for best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store homemade salted caramels in an airtight container in the refrigerator.
- They will last up to two weeks when stored properly.
Freezing Homemade Salted Caramels
- Wrap each caramel individually in plastic wrap or wax paper before freezing.
- They can be frozen for up to one month without losing quality.
Reheating Homemade Salted Caramels
- Oven: Preheat your oven to 200°F (93°C). Place caramels on a baking sheet and warm them until soft, about 5-10 minutes.
- Microwave: Heat caramels in short bursts of 10-15 seconds until just softened. Be careful not to overheat.
- Stovetop: Place a small pot over low heat and add caramels with a splash of cream, stirring until melted and smooth.
Frequently Asked Questions
If you have questions about making homemade salted caramels, you’re not alone! Here are some frequently asked questions.
How do I make homemade salted caramels?
To make homemade salted caramels, follow our detailed recipe involving butter, cream, sugar, water, corn syrup, and flaked sea salt. Use a candy thermometer for best results.
Can I customize my homemade salted caramels?
Yes! You can add vanilla extract or different flavors like chocolate or nut butters for unique twists on classic salted caramel.
How should I store homemade salted caramels?
Store your homemade salted caramels in an airtight container in the fridge for up to two weeks or freeze them for up to one month.
What is the best way to cut homemade salted caramels?
Use a sharp knife for cutting. If they’re too soft, refrigerate them briefly before attempting to cut into desired shapes.
Final Thoughts
These homemade salted caramels are not only delicious but also versatile. You can enjoy them as is or use them in various desserts and treats. Feel free to customize with flavors or toppings that suit your taste. Give this recipe a try; you’ll love how easy it is!
Homemade Salted Caramels
- Total Time: 40 minutes
- Yield: Approximately 24 caramels 1x
Description
Indulge in the delightful experience of making Homemade Salted Caramels, a perfect blend of sweet and salty that will elevate any occasion. These soft, chewy treats are not only a satisfying snack but also an elegant gift for friends and family. With minimal ingredients and straightforward steps, this recipe is ideal for both novice cooks and seasoned candy makers. The luxurious taste of butter and cream combined with flaked sea salt creates a rich flavor profile that will have everyone asking for more. Whether enjoyed on their own or used as toppings for desserts, these homemade salted caramels are sure to impress.
Ingredients
- 1/2 cup (113g) butter
- 1/2 cup (120ml) heavy cream
- 3 tablespoons (44ml) water
- 1/4 cup (60ml) light corn syrup
- 1 cup (200g) sugar
- 1/2 teaspoon flaked sea salt
Instructions
- Prepare a 9×5-inch loaf pan by lightly oiling it and lining it with parchment paper.
- In a microwave-safe bowl, melt the butter with the heavy cream until hot.
- In a saucepan, combine water, corn syrup, and sugar; stir to moisten.
- Boil the mixture, covered, for about one minute to melt any sugar stuck to the sides.
- Remove the lid and cook until it reaches 320°F (160°C), turning light amber around the edges.
- Carefully add the butter and cream mixture slowly while stirring.
- Cook until the temperature reaches 240°F (115°C).
- Pour into the prepared pan and sprinkle with sea salt; cool completely before cutting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Candy Making
- Cuisine: American
Nutrition
- Serving Size: 1 caramel (approximately 16g)
- Calories: 70
- Sugar: 11g
- Sodium: 15mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 10mg
