Homemade Salted Caramels
Delicious homemade salted caramels perfect for a sweet treat.
sweetcandydessert
nut-freevegetarianegg-freepescatariangluten-free
dessert
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
đź“ť Ingredients
🥬Fresh Produce(1)
- 1 cup light corn syrup
🥛Dairy & Eggs(3)
- 1 cup butter
- 1 cup heavy cream
- 1 (14-ounce) can sweetened condensed milk
đź«™Pantry Staples(3)
- 2 1/4 cups packed brown sugar
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
🧂Spices & Seasonings(2)
- 1/2 teaspoon fine salt
- Flaky sea salt, for topping
Nutrition (per serving)
Calories
98
Protein
1g
Carbs
14g
Fat
5g
Sugar 12g·Sodium 59mg
👨‍🍳 Instructions
đź’ˇ Pro Tips
- ✓Heat your caramel mixture to exactly 248°F (soft-ball stage) before adding cream, not 240°F or 255°F—this temperature ensures the lactose in condensed milk fully dissolves while butter fat emulsifies properly, preventing graininess and separation during cooling.timing248°F (soft-ball stage)
- âś“Add cream slowly (over 2-3 minutes) while whisking constantly because the temperature drop from cold cream can cause the sugar mixture to seize; the gradual addition maintains emulsion stability between the hydrophobic butter (35% fat) and hydrophilic cream.technique2-3 minutes, slow addition
- âś“Use a 2:1 ratio of brown sugar to corn syrup (2.25 cups brown to 1 cup corn) because the molasses in brown sugar provides hygroscopic properties that retain 15-20% more moisture, preventing the finished caramel from crystallizing during storage.ingredient2:1 brown sugar to corn syrup ratio
- ✓Apply flaky sea salt immediately after pouring into molds (within 30 seconds) while the surface is still tacky at 200-210°F; this allows salt crystals to partially dissolve and anchor into the caramel matrix rather than sitting loosely on a hardened surface.timingWithin 30 seconds, at 200-210°F
- ✓Cool your caramels to room temperature for 6-8 hours minimum before cutting—rushing this allows residual heat to soften the structure, causing caramels to stick together or deform; the cocoa butter-like behavior of butter fat requires full crystallization.timing6-8 hours cooling time
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Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
Be the first to rate
Share this recipe
Homemade Salted Caramels
Delicious homemade salted caramels perfect for a sweet treat.
sweetcandydessert
nut-freevegetarianegg-freepescatariangluten-free
dessert
đź“ť Ingredients
🥬Fresh Produce(1)
- 1 cup light corn syrup
🥛Dairy & Eggs(3)
- 1 cup butter
- 1 cup heavy cream
- 1 (14-ounce) can sweetened condensed milk
đź«™Pantry Staples(3)
- 2 1/4 cups packed brown sugar
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
🧂Spices & Seasonings(2)
- 1/2 teaspoon fine salt
- Flaky sea salt, for topping
Nutrition (per serving)
Calories
98
Protein
1g
Carbs
14g
Fat
5g
Sugar 12g·Sodium 59mg
👨‍🍳 Instructions
đź’ˇ Pro Tips
- ✓Heat your caramel mixture to exactly 248°F (soft-ball stage) before adding cream, not 240°F or 255°F—this temperature ensures the lactose in condensed milk fully dissolves while butter fat emulsifies properly, preventing graininess and separation during cooling.timing248°F (soft-ball stage)
- âś“Add cream slowly (over 2-3 minutes) while whisking constantly because the temperature drop from cold cream can cause the sugar mixture to seize; the gradual addition maintains emulsion stability between the hydrophobic butter (35% fat) and hydrophilic cream.technique2-3 minutes, slow addition
- âś“Use a 2:1 ratio of brown sugar to corn syrup (2.25 cups brown to 1 cup corn) because the molasses in brown sugar provides hygroscopic properties that retain 15-20% more moisture, preventing the finished caramel from crystallizing during storage.ingredient2:1 brown sugar to corn syrup ratio
- ✓Apply flaky sea salt immediately after pouring into molds (within 30 seconds) while the surface is still tacky at 200-210°F; this allows salt crystals to partially dissolve and anchor into the caramel matrix rather than sitting loosely on a hardened surface.timingWithin 30 seconds, at 200-210°F
- ✓Cool your caramels to room temperature for 6-8 hours minimum before cutting—rushing this allows residual heat to soften the structure, causing caramels to stick together or deform; the cocoa butter-like behavior of butter fat requires full crystallization.timing6-8 hours cooling time