These Salted Caramels are the ultimate sweet treat — buttery, rich, and finished with a sprinkle of flaky sea salt.
Perfect for gifting during the holidays or savoring with a cup of coffee, these homemade caramels are surprisingly easy and incredibly rewarding to make.
Why You’ll Love Salted Caramels
Soft, Chewy Texture: Perfect balance between firm and melt-in-your-mouth.
Rich, Buttery Flavor: Deep caramelized sugar and butter goodness.
Sweet and Salty Perfection: A sprinkle of sea salt enhances the flavor.
Homemade Charm: Perfect for gifts, party favors, or a special treat.
Surprisingly Simple: No fancy tools needed, just patience and care.
What You’ll Need (Ingredient Highlights)
Granulated Sugar: The base for caramelization.
Light Corn Syrup: Helps prevent sugar crystallization.
Unsalted Butter: Adds richness and creaminess.
Heavy Cream: Essential for a luscious, smooth texture.
Vanilla Extract: Adds warmth and depth.
Sea Salt: For finishing and flavor contrast.
Pro Tips Before You Start
Use a Candy Thermometer: Essential for precision (goal: 245°F – firm ball stage).
Stir Carefully: Gentle, occasional stirring helps prevent burning.
Prepare Your Pan Ahead: Line with parchment and lightly butter.
Be Patient: Watch the temperature closely as caramel cooks quickly near the end.
Cut with a Sharp Knife: Grease your knife for clean slices.
How to Make Salted Caramels
Step 1: Prepare Your Pan
Line an 8×8-inch baking pan with parchment paper and lightly butter the paper.
Step 2: Heat the Base
In a heavy-bottomed saucepan, combine sugar, corn syrup, and half of the heavy cream.
Stir over medium heat until sugar dissolves.
Step 3: Add Butter and More Cream
Slowly stir in butter and the remaining cream.
Attach a candy thermometer to the pan.
Step 4: Cook the Caramel
Without stirring too much, cook the mixture until it reaches 245°F.
This may take about 10–15 minutes.
Step 5: Flavor the Caramel
Remove from heat and stir in vanilla extract.
Step 6: Pour and Set
Pour the caramel into the prepared pan.
Let it sit at room temperature for about 2–3 hours until fully set.
Step 7: Slice and Sprinkle
Lift the caramel block out using the parchment.
Cut into squares and sprinkle with flaky sea salt.
What to Serve It With
A cup of espresso or latte
As a topping for brownies or ice cream
In festive holiday treat boxes
Paired with dark chocolate truffles
Variations / Substitutions
Chocolate-Dipped Caramels: Dip in melted dark chocolate after cutting.
Nutty Caramels: Stir in toasted pecans or almonds before pouring.
Different Salts: Use smoked sea salt for a unique twist.
Maple Version: Substitute a little corn syrup with pure maple syrup.
Storage & Leftovers
Room Temperature: Store wrapped caramels in an airtight container for up to 2 weeks.
Fridge: Keeps them firmer; allow to come to room temperature before eating.
Freezer: Freeze for up to 3 months; thaw before serving.
FAQs
Why are my caramels too hard?
They likely cooked past 245°F.
Use a reliable thermometer.
Why are my caramels too soft?
They didn’t cook long enough.
Cook closer to 245°F next time.
Can I make caramels without a thermometer?
It’s possible, but risky.
A thermometer ensures best results.
How do I wrap homemade caramels?
Use small squares of wax paper and twist the ends.
Can I double the recipe?
Yes! Use a larger 9×13-inch pan and adjust cooking time slightly.
Final Thoughts
Homemade Salted Caramels are a sweet, buttery labor of love.
With a little patience and attention to detail, you’ll create a batch of unforgettable treats that are perfect for sharing—if you can resist eating them all yourself!
Full Recipe Card
Ingredients
2 cups granulated sugar
2/3 cup light corn syrup
1 cup heavy cream (divided)
6 tablespoons unsalted butter, cubed
1 teaspoon vanilla extract
Flaky sea salt, for topping
Instructions
Line an 8×8-inch pan with parchment paper and butter it.
Combine sugar, corn syrup, and half the cream.
Stir over medium heat.
Add butter and remaining cream gradually.
Cook without stirring to 245°F.
Remove from heat. Stir in vanilla.
Pour into pan. Let set 2–3 hours.
Cut into squares. Sprinkle with sea salt.
