These Salted Caramels are the ultimate sweet treat — buttery, rich, and finished with a sprinkle of flaky sea salt.
Perfect for gifting during the holidays or savoring with a cup of coffee, these homemade caramels are surprisingly easy and incredibly rewarding to make.
Why You’ll Love Salted Caramels
Soft, Chewy Texture: Perfect balance between firm and melt-in-your-mouth.
Rich, Buttery Flavor: Deep caramelized sugar and butter goodness.
Sweet and Salty Perfection: A sprinkle of sea salt enhances the flavor.
Homemade Charm: Perfect for gifts, party favors, or a special treat.
Surprisingly Simple: No fancy tools needed, just patience and care.
What You’ll Need (Ingredient Highlights)
Granulated Sugar: The base for caramelization.
Light Corn Syrup: Helps prevent sugar crystallization.
Unsalted Butter: Adds richness and creaminess.
Heavy Cream: Essential for a luscious, smooth texture.
Vanilla Extract: Adds warmth and depth.
Sea Salt: For finishing and flavor contrast.
Pro Tips Before You Start
Use a Candy Thermometer: Essential for precision (goal: 245°F – firm ball stage).
Stir Carefully: Gentle, occasional stirring helps prevent burning.
Prepare Your Pan Ahead: Line with parchment and lightly butter.
Be Patient: Watch the temperature closely as caramel cooks quickly near the end.
Cut with a Sharp Knife: Grease your knife for clean slices.
How to Make Salted Caramels
Step 1: Prepare Your Pan
Line an 8×8-inch baking pan with parchment paper and lightly butter the paper.
Step 2: Heat the Base
In a heavy-bottomed saucepan, combine sugar, corn syrup, and half of the heavy cream.
Stir over medium heat until sugar dissolves.
Step 3: Add Butter and More Cream
Slowly stir in butter and the remaining cream.
Attach a candy thermometer to the pan.
Step 4: Cook the Caramel
Without stirring too much, cook the mixture until it reaches 245°F.
This may take about 10–15 minutes.
Step 5: Flavor the Caramel
Remove from heat and stir in vanilla extract.
Step 6: Pour and Set
Pour the caramel into the prepared pan.
Let it sit at room temperature for about 2–3 hours until fully set.
Step 7: Slice and Sprinkle
Lift the caramel block out using the parchment.
Cut into squares and sprinkle with flaky sea salt.
What to Serve It With
A cup of espresso or latte
As a topping for brownies or ice cream
In festive holiday treat boxes
Paired with dark chocolate truffles
Variations / Substitutions
Chocolate-Dipped Caramels: Dip in melted dark chocolate after cutting.
Nutty Caramels: Stir in toasted pecans or almonds before pouring.
Different Salts: Use smoked sea salt for a unique twist.
Maple Version: Substitute a little corn syrup with pure maple syrup.
Storage & Leftovers
Room Temperature: Store wrapped caramels in an airtight container for up to 2 weeks.
Fridge: Keeps them firmer; allow to come to room temperature before eating.
Freezer: Freeze for up to 3 months; thaw before serving.
FAQs
Why are my caramels too hard?
They likely cooked past 245°F.
Use a reliable thermometer.
Why are my caramels too soft?
They didn’t cook long enough.
Cook closer to 245°F next time.
Can I make caramels without a thermometer?
It’s possible, but risky.
A thermometer ensures best results.
How do I wrap homemade caramels?
Use small squares of wax paper and twist the ends.
Can I double the recipe?
Yes! Use a larger 9×13-inch pan and adjust cooking time slightly.
Final Thoughts
Homemade Salted Caramels are a sweet, buttery labor of love.
With a little patience and attention to detail, you’ll create a batch of unforgettable treats that are perfect for sharing—if you can resist eating them all yourself!
Salted Caramels
Ingredients
Method
- Line an 8x8-inch pan with parchment paper and butter it.
- Combine sugar, corn syrup, and half the cream.
- Stir over medium heat.
- Add butter and remaining cream gradually.
- Cook without stirring to 245°F.
- Remove from heat. Stir in vanilla.
- Pour into pan. Let set 2–3 hours.
- See full steps with tips & photos → https://theboatshedcafe.com/salted-caramels/
Notes
- Wrap individual pieces in wax or parchment paper to store.
- Make sure to watch the thermometer closely—timing is everything!
- For firmer caramels, cook to 248°F.
