Salted Caramels

I read that in order to have a proper food blog, I must have something salted caramel. Ok, homemade soft salted caramels here you are (love you). No seriously, I’m not succumbing to food blog peer pressure, but I really can’t stop eating these. These soft salted caramels are buttery and melt-in-your-mouth with a hint of flaked sea salt. And not sticky like some caramels–and definitely not like Milk Duds, which get stuck in your teeth for forever.

So, especially if you have some leftover heavy cream (for some reason like me), you can easily make this caramel recipe at home. You can either add the salt or not, but if you do, it’s best to use the sea salt flakes–I find that they are less gritty than Kosher salt. And plus they make the caramels look fancy.

Salted Caramels

So, if you’re afraid of boiling sugar and candy thermometers and all that stuff–don’t be. If you follow these 3 Cardinal Caramel Rules, you will rule.

Salted Caramels

Here is the recipe:

Salted Caramels Salted Caramels
Salted Caramels Salted Caramels
Salted Caramels Salted Caramels
Salted Caramels Salted Caramels

Salted Caramels


Soft Salted Caramels

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 2 hours, 30 minutes

Yield: 40 Pieces

Soft Salted Caramels

These salted caramels are soft, buttery, and won't last long. The flaked salt adds a nice mix of sweet and salty, but you can leave out the salt if you just like sweet. They make good edible gifts and show people that you care while also impressing them! The best kind of gift!


  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • Sea salt, optional


  1. Grease an 8x8-inch (or smaller size) baking pan (loaf pans are good) with nonstick cooking spray. Line the pan with parchment paper so that the paper fits the bottom, but hangs over two sides of the pan, creating handles. Grease it up some more with nonstick cooking spray.
  2. Melt heavy cream and butter in a microwave safe dish until the butter is melted. Add in the salt.
  3. In a 4-quart heavy-bottom saucepan (use a tall one because it can bubble over) add in the sugar, corn syrup, and water. Stir with your finger until the sugar is moistened. Use a damp pastry brush to brush the sides of the pan just above the sugar mixture so that no sugar crystals can form. This is important because if sugar crystals form, then the whole sugar mixture can crystalize. And then you have to start over, so do it.
  4. Clip on a candy thermometer and heat the saucepan over medium-high heat. Cook until it reaches 320 degrees F, about 5-7 minutes. The sugar will become transparent and boil rapidly, then slightly darken. If your pan is turning caramel colored on one side and not the other, rotate the pan occasionally, but don't stir.
  5. Remove from heat and whisk in the cream mixture. Return to the heat and cook until the mixture reaches 245 degrees F. The sugar will start as a light yellow and darken to a reddish-brown caramel.
  6. Take off the heat and whisk in the vanilla extract. Pour immediately into the prepared baking sheet and let set at room temperature for at least 2 hours or overnight, making sure not the jiggle or move the pan too much. Pop any air bubbles with a toothpick.
  7. Remove the caramels by pulling it out with the parchment handles you created earlier. Use a pastry cutter or a pizza wheel to cut the caramels into bit-size pieces. Sprinkle with the sea salt. You might have to push the salt into the candies a bit, but don't worry about keeping the shape-wrapping them forms them into logs. Wrap each individually in wax paper and enjoy for up to 2 weeks. Can be left out at room temp for easy snacking.


Adapted from