Homemade Salted Caramels
Delightful homemade salted caramels that perfectly combine sweet and salty flavors, chewy and buttery, perfect for gifts and a fun family project.
Ingredients
Main Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1/4 cup light corn syrup
- 1/2 teaspoon sea salt (or to taste)
- to taste additional sea salt for sprinkling (optional)
Instructions
Preparation
- Line an 8-inch square baking dish with parchment paper, leaving some overhang on the sides for easy removal later. Lightly spray the parchment with cooking spray.
Mixing
- In a medium saucepan over medium heat, combine the granulated sugar, light corn syrup, and heavy cream. Stir gently until combined.
Cooking
- Allow the mixture to come to a boil without stirring. Use a candy thermometer and continue to cook until the temperature reaches 245°F (firm ball stage), about 10-15 minutes.
Finishing
- Once the mixture reaches 245°F, remove it from the heat. Add the pieces of butter and sea salt, stirring gently until well combined.
- Carefully pour the hot caramel mixture into the prepared baking dish. Let it cool at room temperature for about 30 minutes, then sprinkle with additional sea salt if desired.
Setting and Serving
- Place the baking dish in the refrigerator for at least 2 hours to set. Once set, lift the caramel from the dish using the parchment overhang and cut into small squares or rectangles.
- Wrap each caramel in wax paper or cellophane for presentation and freshness.
Notes
Avoid stirring the mixture once it starts to boil to prevent crystallization. Use a reliable candy thermometer for accuracy.