This Salted Caramels Recipe has been a HUGE hit at our house. I think we have just a few homemade caramels left after making a batch yesterday. If you are a fan of caramels you are going to be “oohing” and “awing” over these home made salted caramels. This recipe does come with a warning of “Totally Addicting” attached. Last holiday season we made Salted Caramel for jar gifts and they were absolutely perfect. This year I wanted to make individually wrapped salted caramels for gifts. The recipe came out perfect and I know it will be great for gift giving this holiday season.
Salted Caramels Recipe
Each piece of these Salted Caramels is like a mini slice of heaven. The texture is melt in your mouth goodness! I can honestly say I have never enjoyed ANY piece of candy that tasted this good.
The recipe was not complicated at all and one batch did not take that long to make. You could spend one day whipping up caramels. Then wrap each little slice of caramel heaven in a piece of wax paper (be sure to tie the ends). Then drop some into a Mason jar, small gift box or tin from the Dollar Store or Target. These caramels looked as thought they purchased at a fine candy company.
As you can see the texture had the perfect amount of stretch. Our Salted Caramels were not to hard and not to soft. With a slight dusting of sea salt to make them absolutely PERFECT!
The ingredients needed to make homemade caramels are very simple and inexpensive. Make up quite a few Christmas Gifts with little $’s.
1 cup Heavy Cream
1/2 cup Butter
1 1/2 cup Sugar
1/4 cup Corn Syrup
1/4 cup Water
1/2 tsp Vanilla
1/2 tsp Coarse Sea Salt
Spray with non stick spray and line an 9×5 loaf dish with parchment so that excess paper comes up the sides.
Cut up butter into slices and combine with cream and microwave 1-2 minutes until butter is melted.
In the 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).
Remove lid and do not stir the after this point.
Place the pot with the sugar mixture over medium to medium-high heat.
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 pan.
Cool 20 to 30 minutes then scatter the salt over the caramel.
Let the caramel cool 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.