How to Make the Best Salted Caramels at Home

Let’s talk about caramels: Caramels are one of the easiest candies you can make at home. All you need is a straight-forward recipe and a few tricks. Jump to the Salted Caramels Recipe or watch our straight-forward recipe video showing you how we make them.

Watch us make the recipe

These salted caramels are soft, chewy and perfectly melt away in your mouth. You probably have all the ingredients needed to make them in your kitchen right now.

YOU MAY ALSO LIKE: How to Make Chocolate Covered Caramels. We use the same recipe to make the caramels, but add one more step and covered them in chocolate. They are absolutely perfect for giving as gifts.

7 Tricks for Making the Best Salted Caramels at Home

When we first made caramels, we admit, things did not always work out. In fact, some time ago, we published a salted caramel recipe on this very blog. It worked for us, but not for others. So, we went back to the drawing boards and did our best to learn more. That’s how we can confidently share the following tricks as well as this new and improved salted caramels recipe.

Salted Caramels

Here’s the deal: Making caramels at home is easy, you just need to know these 7 tricks.

Read the Recipe All The Way Through Before You Start

Before you begin making caramels make sure you you’ve read through the recipe a couple times and have all equipment ready and ingredients measured out. Candy making can go by quickly and if you’re not ready, things can go from good to bad fast.

Do This to Prevent Crystallization

When making caramels, it is important to do everything you can to prevent crystallization, which can make your caramels grainy, ruining the texture.

For our recipe, when you’re adding the sugar to the pan, add it slowly and with control. It’s best not to allow the sugar to splash up the sides of the pan as this can cause crystallization. With that said, even when we make our caramels, we will sometimes see a few rogue sugar crystals on the sides of our pan.

To prevent crystallization, do this:

Once you have brought the water, corn syrup and sugar to a boil, we ask that you cover the pan and leave it be for one minute. This traps steam and moisture in the pan and helps melt any sugar crystals that may have found their way up the sides of the pan.

Cooking sugar mixture to make caramels

Try not to stir sugar as it cooks. In our recipe, we ask that you stir to moisten sugar before bringing it to a boil. This is fine, but after that, there is no need to stir until you begin to add the butter and cream – even then, though, we only ask that you use the bottom of the candy thermometer to stir, not a spoon.

Make Sure You Use The Right Kind of Cream

In our recipe, we call for “heavy cream” or “heavy whipping cream.” If you check the back nutrition panel of cream cartons, you will notice that the percentage of butterfat can vary. For our caramels recipe we need cream that contains at least 36% butterfat. So, use either “heavy cream” or “heavy whipping cream” since they contain 36% or more. Do not use “whipping cream,” since that is only made up of 30%.

Use a Candy Thermometer

Don’t try this without a candy thermometer. The temperatures matter.

Our recipe is a two-part process:

First, we cook the sugar syrup (sugar, corn syrup, and water), and then we add the cream and butter.

Since this recipe has two stages, there are two temperatures to look out for:

Candy Thermometer

In the first stage, we ask that you cook sugar, corn syrup and water until it reaches 320 degrees F (160 degrees C). According to the stages of candy making, this is past what is called the “hard-crack stage,” which means there is virtually no water left in the sugar syrup and if you were to drop a little of the molten sugar into cold water, it would become brittle and most likely crack when bent. The “hard crack stage” is when the sugar syrup is between 300 and 310 degrees F (149 and 154 degrees C). Since we are passing this stage, the sugar syrup will start to “caramelize” and you will actually notice that the syrup will begin to take on an amber color. It is important not to pass 320 degrees F (160 degrees C).

In the second stage, after reaching 320 degrees F (160 degrees C), we ask that you add a butter and cream mixture to the sugar syrup. Then, you will cook that until 240 degrees F (115 degrees C). At this temperature the once the caramels have cooled completely, they will be soft and chewy. If you wanted a slightly harder caramel, you could bring the temperature closer to 245 degrees F (118 degrees C).

Cooking sugar to make caramels

One more note about temperature and candy thermometers. Most candy thermometers will show an “immersion” line. From our experience, the majority of candy recipes will never be large enough of a batch to actually reach the immersion line. With that said, we have found success as long as the tip of the thermometer is fully immersed. Also, most candy thermometers have a guard to prevent the thermometer from touching the bottom of the pan, if yours does not have this guard, make sure the tip of the thermometer never touches the bottom of the pan as this will affect how accurate the thermometer reading will be.

Pouring the Caramel Mixture

Don’t Double the Recipe

Don’t double or triple caramel recipes. Timing is essential when making caramel and doubling a recipe can affect cooking time, something that could affect your end results.

Cutting the Caramels

Don’t Sweat the Cleanup, Here’s How to Do It

Cleaning the pot and candy thermometer after making caramels can be a little sticky. From our experience, we’ve found that if you add water to the pan then bring it to a boil, the caramel stuck to the sides of the pan will melt away.

You can also add the candy thermometer to the boiling water to remove sticky caramel from the bottom of it, too.

How to Clean Up After Making Them

One More Thing (About the Weather)

We know this seems a little odd, but weather can affect the your success when making candy. Cooking sugar to a certain temperature is all about achieving a specific ratio of sugar to moisture. So, if you can, make caramel on a cool dry day. If the air is humid, the caramel can actually reabsorb some moisture, which might negatively affect the texture and softness of your caramel.

Salted Caramels

Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

How to Make the Best Salted Caramels at Home

  • PREP
  • COOK

These salted caramels are soft, chewy and perfectly melt away in your mouth. Before starting to make our salted caramels recipe it is best to be sure you have all equipment ready and ingredients measured out. This caramels recipe has been inspired and adapted from Jacques Pépin’s book, “Chez Jacques: Traditions and Rituals of a Cook.”

Makes approximately 40 caramels

You Will Need

1/2 cup (113 grams) unsalted butter (1 stick)

1/2 cup (120 ml) heavy cream or heavy whipping cream (36-40% butterfat content)

3 tablespoons water

1/4 cup (60 ml) light corn syrup

1 cup (200 grams) sugar

1/2 teaspoon course or flaked sea salt


  • Prepare Pan and Ingredients
  • Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.Salted Caramels Recipe Step 1

    Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.

    • Make Caramel
    • In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.

      Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.

      Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F. At this temperature, the sugar will take on a light amber color around the edges of the pan.

      The moment the sugar reaches 320 degrees F, carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream – so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.

      By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F.

      The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.Salted Caramels Recipe Step 4

      • To Finish
      • Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1/2-inch rectangles.

        Wrap caramels in plastic wrap or waxed paper and enjoy immediately, or you can refrigerate or freeze for enjoying later.

Adam and Joanne's Tips

  • Softer caramels: This recipe makes soft and chewy caramels, for softer caramels, experiment with adding 2 to 4 more tablespoons of cream.
  • Corn syrup substitutes: Corn syrup is reliable in this recipe, however, we have had success substituting pure honey and golden syrup.
  • Don’t forget to watch our salted caramel recipe video.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 caramel / Calories 56 / Protein 0 g / Carbohydrate 7 g / Dietary Fiber 0 g / Total Sugars 7 g / Total Fat 3 g / Saturated Fat 2 g / Cholesterol 10 mg
AUTHOR: Adam and Joanne Gallagher

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483 comments… Leave a Comment
  • Karen July 14, 2019, 1:57 pm

    Have you ever tried a vegan caramel recipe? My daughter has dairy allergies but loves caramels.

    • Joanne December 21, 2020, 4:52 pm

      Hi Karen, We have not. It’s a great idea, though. I’ll add it to our list of recipes to work on.

  • Neha Somji June 17, 2019, 12:25 pm

    I did not double the recipe. I used it as it is but without using a thermometer. Instead, I used the cold water test. The texture and sweetness of the caramels is great. However, as I poured the caramel into the pan, I could see a layer of yellow butter separate from the smooth caramel. Even after cooling down, the butter stayed at the top of the loaf pan. And while cutting, my fingers were glistening with butter too. How do I fix the greasiness?

    • Joanne December 21, 2020, 4:54 pm

      Hi there, we highly recommend using a thermometer when making these caramels. I’m sorry the caramels didn’t work well for you!

  • Kenny June 14, 2019, 10:16 pm

    Had a great time making these, have made four batches now just practicing and perfecting my temperatures. My first batch was remarkably light colored and soft, I was a little too shy on the temps at both stages. I’ve found that letting the syrup cook to about 325-330 gives me a much more satisfying caramel flavor. Also adding just a half teaspoon or so of vanilla extract right before I pour into the pan helps pull all the complex flavors together. All in all, I’m a very green candy maker, and this was a great starting recipe with a wealth of information. Don’t be afraid to make small tweaks and see what the results are!

  • Claire June 12, 2019, 7:10 am

    Hello, Thanks for this recipe, it’s great, I’ve made it a few times before and it’s always been a success, dangerous though as so tasty! Quick question though I was hoping to make these for our school fete to sell on the sweet stall and was wondering how you think they would fare outside of the fridge for a while? I’ve always kept them in the fridge so have no idea if they’ll turn to a puddle. We’re in Australia and it’s winter so not boiling hot but not really cold either! Thanks so much Claire

    • Joanne December 21, 2020, 4:55 pm

      Hi Claire, As long as the air temperature is not hot (summer heat), the caramels will be just fine when kept at room temperature.

  • JoAnn February 16, 2019, 2:42 pm

    I made this recipe for my very FIRST time ever making caramels and they came out wonderful. OMG they should be against the law! I did have to make one small change, I had to use a few TBSP of Dark corn syrup, since I didn’t have enough of the light corn syrup. I will definitely make these again.

  • Lizzie January 19, 2019, 11:32 pm

    I have made this recipe about 6 or 7 times, and every single time was a success. The first time I made them, I was nervous about taking the temp up too high, and the pan didn’t set well. I ended up pulling all the caramel out of the pan, melting it down, and bringing back up to 245 degrees. They came out beautifully. For what it’s worth, every time I’ve made them, I’ve doubled the recipe without any issues at all. I tinkered with the recipe tonight, and subbed half of the white sugar for light brown sugar. I also steeped a couple of cinnamon sticks in my cream before adding it to the recipe. I’m thinking of adding cinnamon sugar to the sea salt I sprinkle on top.

  • Darcy December 22, 2018, 10:55 am

    LOVED these caramels. The only change I made was to add 1/4 tsp vanilla. YUMMY!!

  • Deede McKendree December 20, 2018, 5:31 pm

    This year is our 2nd year of making these caramels and they have turned out wonderfully both years. We did double the recipe though and had no problems at all. Thank you for sharing this wonderful recipe and Merry Christmas!!

  • Mary December 11, 2018, 10:08 am

    Howdy. I made these caramels two years ago, and they were wonderful. I’m making again this year, but for the life of me I can’t remember which pan I used. Neither of my choices are perfect so I thought I’d ask you. I can either use a medium size heavy bottom pan or a small regular bottom pan. I think the heavy bottom pan would be better even if it’s too large. I’m afraid of burning the mixture with the regular pan. What do you think?

    • Joanne December 12, 2018, 2:48 pm

      Hi Mary, I’d go for the heavy-bottomed pan. The only problem you might run into is that the mixture isn’t high enough to get your candy thermometer to register properly.

      • Mary December 13, 2018, 1:29 pm


  • Kg December 10, 2018, 10:00 pm

    Made these today came out wonderful.

    • Susan Cebelinski December 20, 2018, 4:44 pm

      I made these caramels today. The first batch didn’t turn out the best as it is a darker color and has a slight burned taste. After I added the cream and the butter, the temperature didn’t lower that much, so the cooking time was pretty short during the second process. For the second batch, I used a smaller pan, which set the thermometer into the caramel for a better reading and when I added the cream, butter mixture, I took the pan off the heat and added it faster so the mixture didn’t continue to heat up while adding. In doing this, the mixture cooled off and required a longer cooking process to get to 240 degrees. I tasted the drippings and the second batch tastes better and has a better consistency and color. Any comments?

  • Online Sunshine December 10, 2018, 9:14 pm

    I tried two caramel recipes today. Yours and one from All Recipes. The one for All Recipes was twice as much yield and took twice as long to make. Since I wasn’t supposed to stir yours with anything but the candy thermometer, I did get a little burnt product on the bottom of the pan. Luckily I didn’t scrape the pan so only a small part of it had the burnt stuff in it. I salted both batches and waited….while I baked other goodies. At the end of the day, I took your batch out of the pan and cut into pieces and wrapped it with wax paper. I tried a sample and it was very good…even the part that had a little of the burnt stuff in it. The second batch (from the recipe from All Recipes) ended up too soft (even though I cooked it to the exact 250F). When I tasted it, I didn’t like it. I ended up throwing away all of it. Your recipe was the clear winner! Now I just need to go make some more of your recipe so I have enough to give away for the holidays! Thanks! 🙂

  • Evie December 5, 2018, 7:23 pm

    Can’t wait to try these. I’ve been looking for a good recipe. These were requested by my new daughter-in-love

  • Robert Burdick December 3, 2018, 8:38 pm

    This is probably a “candy in general” question, but does the type of pan affect the sugar melting/heating process? would a stainless or copper pan be preferable over a nonstick coated pan? – I’ve made these previously and they’ve come out ok, with some tweeking of temps, this time I used a smaller (nonstick) pan and all heck broke loose!

    • Joanne December 5, 2018, 1:39 pm

      Hi Robert, Great question. Heavy bottomed pans are best and yes, a good quality copper pot would be a nice option since it has excellent thermal properties.

  • brenda December 3, 2018, 3:23 pm

    At what stage do you add vanilla? If you want to and what kind of oil do you use on parchment? Thank you.Brenda

    • Joanne December 3, 2018, 3:33 pm

      Hi Brenda, We add vanilla (or any additional flavorings) to the cream and butter mixture. Any neutral tasting oil works — we have used a light olive oil and vegetable oil in the past.

  • Emily Bidwell December 2, 2018, 4:24 pm

    I’ve made this recipe for about 5 christmas’ now and I love it. Sometimes I make it too soft so only downside is that you have to experement to your own liking. I always make it and then once hardened I freeze for a short time and then dip them in chocolate and sprinkle salt on top of chocolate, other times I also add nuts. Yumm


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