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Salted Caramels Recipe (Great for Gift Giving)


  • 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 9x5 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.