Homemade Salted Caramels

Ingredients

Equipment Needed

• •Heavy-bottomed 4-quart saucepan
• •Candy thermometer (clip-on style preferred)
• •8x8-inch baking pan
• •Parchment paper
• •Wax paper cut into 4-inch squares for wrapping

Instructions

1. 1

   Prepare the pan

   Line an 8x8-inch baking pan with parchment paper, leaving generous overhang on two sides for easy removal later. Lightly coat the parchment with cooking spray or butter. Set this next to your stovetop before you begin, because once your caramel reaches temperature, you'll have about thirty seconds to act.

2. 2

   Warm the cream

   Pour both portions of cream into a small saucepan and warm gently over low heat. You want it hot but not simmering. Cold cream added to molten sugar causes violent bubbling and can seize the mixture. Keep it warm on a back burner while you work.

   This step is the difference between success and disaster. Cold cream hitting 300-degree sugar erupts like a volcano. Warm cream incorporates smoothly.
3. 3

   Melt butter with sugar and corn syrup

   In a heavy-bottomed 4-quart saucepan, combine the butter, sugar, and corn syrup. Set over medium heat and stir gently with a wooden spoon or silicone spatula until the butter melts and the sugar dissolves completely. The mixture will look grainy at first, then smooth and glossy. This takes about five minutes of patient stirring.

4. 4

   Clip on thermometer and stop stirring

   Once the sugar has dissolved and the mixture is smooth, clip your candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the bottom. Stop stirring entirely. From this point forward, stirring encourages crystallization, which produces grainy caramels. Increase heat to medium-high.

   If you see sugar crystals forming on the sides of the pan, brush them down with a wet pastry brush. Those crystals can seed the entire batch and ruin your texture.
5. 5

   Cook to 320°F

   Let the mixture bubble undisturbed. It will climb in temperature slowly at first, then race upward after 300°F. Watch carefully. The color will shift from pale yellow to light gold. When your thermometer reads 320°F, you're ready for the cream. This takes 12 to 15 minutes depending on your stove.

6. 6

   Add cream in two stages

   Remove from heat. Carefully pour in the first cup of warm cream, stirring constantly. The mixture will bubble violently and steam. This is normal. Keep stirring until it calms, about thirty seconds. Add the remaining half cup of cream and the vanilla, stirring until smooth. The color will be a deep amber, the consistency like warm honey.

   Stand back when adding cream. Even warm cream causes dramatic bubbling. Use oven mitts and keep your face away from the pot.
7. 7

   Cook to final temperature

   Return the pan to medium heat. Stir constantly now, scraping the bottom to prevent scorching. Cook until the thermometer reaches 248°F for soft, chewy caramels or 252°F for firmer candies that hold their shape better for wrapping. This second cooking takes 8 to 12 minutes.

8. 8

   Add salt and pour immediately

   Remove from heat, stir in the fine sea salt, and immediately pour into your prepared pan. Do not scrape the bottom of the pot, as those bits may be slightly scorched. Work quickly. The caramel begins setting within a minute. Tilt the pan to spread evenly rather than using a spatula, which creates marks.

9. 9

   Finish with flaky salt

   Let the caramel rest for exactly three minutes. The surface will have developed a slight skin but remain tacky. Sprinkle flaky sea salt evenly across the top, pressing very gently so the crystals adhere. Let cool at room temperature for at least two hours, until completely set and no longer warm to the touch.

10. 10

    Cut and wrap

    Use the parchment overhang to lift the caramel slab onto a cutting board. With a sharp knife lightly coated with cooking spray, cut into 1-inch squares, wiping the blade clean between cuts. Wrap each caramel in a 4-inch square of wax paper, twisting the ends like a candy wrapper. Store in an airtight container.

Chef Tips

• •Invest in a clip-on candy thermometer with clear markings. Digital instant-read thermometers can work, but you'll need to check constantly. A clip-on lets you watch the temperature climb without hovering.
• •Corn syrup prevents crystallization. You can substitute golden syrup or honey, but both add distinct flavor. Do not use high-fructose corn syrup, which behaves differently. Light Karo syrup is the standard.
• •Humidity is the enemy of candy-making. On rainy or humid days, caramels may remain sticky despite correct temperatures. Choose a dry day for your first attempt.
• •If your caramels turn out too soft, you didn't cook to a high enough temperature. Too hard and brittle, you went too far. Make notes and adjust by 2-3 degrees next time. Every stove and thermometer combination is slightly different.

Advance Preparation

• •Wrapped caramels keep at room temperature in an airtight container for up to three weeks. Refrigeration makes them too firm.
• •You can make the caramels up to a month ahead for holiday gifting. Store wrapped, layered between parchment paper.
• •Unwrapped caramels in the pan can be covered and held overnight before cutting if you run out of time.

Frequently Asked Questions

Nutrition Information

1 caramel (about 21g)