Go Back

Homemade Salted Caramels

Prep Time 4 hours 20 minutes
Cook Time 30 minutes
Total Time 4 hours 50 minutes
Course Dessert

Ingredients
  

  • 1 cup of heavy cream
  • 1/2 cup of butter
  • 1 1/2 cups of sugar
  • 1/4 cup of corn syrup
  • 1/4 cup of water
  • 1/2 tsp of vanilla
  • 1/2 tsp of coarse sea salt

Instructions
 

  • Spray a 9x5 loaf pan with non stick coking spray and then line with parchment paper so that the excess paper comes up the sides.
  • Cut up the butter into slices and combine with the heavy cream. Microwave in increments of 30 seconds until the butter is melted.
  • In a medium to large saucepan, combine the sugar, corn syrup, and water. Stir just until the sugar is moistened and uniform, being careful not to splash sugar on sides.
  • Heat over medium heat until the mixture comes to a boil. Cover with a lid for 1 minute (this helps wash any sugar on sides back in). Then remove the lid BUT do not stir after this point.
  • Continue to cook over medium to medium-high heat and let the sugar syrup come to a boil without stirring. Cook until mixture reaches 320, the syrup will begin to darken slightly.
  • Turn off the heat and slowly add the warm cream and butter mixture a little at a time while gently whisking (will bubble violently).
  • Turn burner back on to medium-high.
  • Let the caramel come to a boil and reach 240 without stirring.
  • Remove from heat and whisk in the vanilla.
  • Pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the sea salt over the caramel.
  • Let the caramel cool for 4 hours.
  • Lift out of the pan using parchment paper and onto a cutting board.
  • If caramels are still too soft, refrigerate for 30 minutes.
  • Cut the caramels into candies with a very sharp knife.
  • Cut squares of wax paper a little larger than caramels.
  • Wrap each in the wax paper and twist the ends.