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
  • TOTAL

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

Directions

  • 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

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

480 comments… Leave a Comment
  • Susan N December 15, 2020, 5:48 pm

    Could you substitute the butter for coconut oil?

    Reply
    • Joanne December 21, 2020, 4:34 pm

      Hi Susan, This is a great question, but we have never tried coconut oil in this recipe. You might need to do some experimenting yourself on this one.

      Reply
  • Laura Doyle December 15, 2020, 1:18 pm

    Does this recipie double with the same results?

    Reply
    • Joanne December 21, 2020, 4:35 pm

      Hi Laura, Technically, you can double the recipe if you have a 2-quart, heavy-bottomed saucepan (Not something many people have at home). Personally, I like making one batch at a time (annoying, I know) since it really does line you up for the most success.

      Reply
  • Tracey Russo December 9, 2020, 9:01 pm

    So, I have discovered the flaw if you will of this recipe. It’s so good you’ll need to make it again because you can’t stop eating them. Holy moly yummo!!! I made caramels last year, they were harder than woodpecker lips, I mean they were ok to sit in your mouth for an hour but real toothbreakers. This caramel is delicious and EASY. Just make sure to read the recipe all the way through and follow the instructions. Going to make more, dip in chocolate and turtles. Well hello Christmas I might be ready for you after all…

    Reply
    • Kathleen A. December 12, 2020, 10:30 pm

      Do you live in my neighborhood in Oklahoma?

      Reply
  • jade December 8, 2020, 5:27 am

    Hi, I am wondering how many ounces of caramels this makes. Do you know or will I need to make the recipe and then weigh it myself?

    Reply
    • Joanne December 21, 2020, 4:36 pm

      Hi Jade, I’m not sure how many ounces the recipe makes. Sorry about that!

      Reply
  • Deana December 8, 2020, 1:59 am

    I am making these to gift to friends. How far in advance can I make them? Do I need to keep them refrigerated?

    Reply
    • Joanne December 21, 2020, 4:36 pm

      Hi Deana, These do last longer when kept in the fridge (because of the fat content). I’ve kept them in the fridge up to a month without any issues.

      Reply
  • Linda Beaty December 6, 2020, 12:36 pm

    I made these salted caramels according to the recipe. They’re delicious. I am however having a very difficult time getting the parchment off the bottom. It and the pan were oiled. Thoughts?

    Reply
    • Joanne December 21, 2020, 4:38 pm

      Hmm, I’m not sure what went wrong. Since there is quite a bit of fat in the recipe and the pan/parchment paper was oiled, the caramels should have come off easily. I’m guessing that the paper creased a bit and the caramel hardened between the creases. Next time, you could try using a silicone mold (they are sold online).

      Reply
  • Athena L Herpin December 3, 2020, 8:37 am

    I was looking for a recipe for caramel candy and found this one. I watched the video and tried it. And I’m so glad I did. My son and husband loved the candy. I did add pecans to give it a little crunch. I will use this recipe again and maybe add chocolate next time.

    Reply
  • Gretchen November 29, 2020, 5:28 pm

    I made these today and they were wonderful! I’d like to make them for Christmas presents. Can I mail them without refrigeration?

    Reply
    • Joanne December 21, 2020, 4:40 pm

      Yes, absolutely. These keep well at room temperature. (Generally, for to keep them fresh, if I’m keeping them longer that a week or so, I refrigerate.)

      Reply
  • Grace November 27, 2020, 8:32 pm

    I had never made caramels before this recipe and WOW. They turned out absolutely amazing and were much easier than I was expecting. Thank you for sharing this recipe!!

    Reply
  • Lynn November 19, 2020, 2:41 pm

    Delicious and buttery. I put cashews in the bottom of the pan and poured caramel over. So yummy! I love the smaller batch recipe, thanks!

    Reply
  • Kristi November 18, 2020, 12:57 pm

    Looks amazing…can brown sugar be substituted for the white sugar?

    Reply
    • Joanne December 21, 2020, 4:42 pm

      Yes, brown sugar should be fine.

      Reply
  • Candice Tizzard November 16, 2020, 7:03 pm

    Mine started burning on the bottom of the pan before reaching 240. Does this mean I was too hot (med/high 6) or the pot wasn’t thick enough on the bottom?

    Reply
    • Joanne December 21, 2020, 4:41 pm

      Both are possible. A heavy-bottomed pan is the best tool for making caramels since it prevents hot spots. Lowering your heat is also an option. The sugar mixture might take longer to get to temperature, but it’s a bit safer.

      Reply
  • Shannon November 13, 2020, 4:42 pm

    Great recipe! Helped me conquer the soft Carmel!

    Reply
  • Tom Zweier October 16, 2020, 2:31 pm

    Dear Adam and Joanne, First of all, thank you for such a wonderful (and really not terribly difficult) recipe. I’m already three batches in, but the problem I’m having is I keep making quicksand. Sometimes I’ll wait as much as 90 minutes after cooling starts to add the salt. but, no matter how long I wait it just gets sucked into the caramel. Don’t get me wrong, they’re awesome but but I’m eating them all myself because they’re not up to my aesthetic standards. That’s a problem. I’m going to be enormous. Wondering if I should let them cool completely, perhaps overnight, and then use my brazing torch to melt a small section and apply salt. I welcome any input or suggestions you can offer. thank you in advance, TZ

    Reply
    • Joanne December 21, 2020, 4:43 pm

      Hi Tom, thanks for the kind comment. Yes, I’d try waiting a bit longer before adding the salt. Some might fall off, but it’s better than it being absorbed into the caramels.

      Reply
  • ro li October 14, 2020, 1:36 pm

    followed the directions almost exactly – i did stir after adding the cream/butter mixture – just made them – still cooling – but i have high hopes – i cleaned the pan with the spatula first and it tasted wonderful – appeared to firm up just enough as it cooled – the hardest part is waiting 3 1/2 hours to cool sufficiently – thank you for this recipe – i think – i’m supposed to curtail my sugar consumption and these are definitely going to derail that ;-}

    Reply

Leave a Comment/Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

* Required fields (Email address will not be published)

Did you make it? How was it?:

 

Previous Post: Next Post: