Homemade Salted Caramels

I seriously debated sharing this recipe. Even though it wouldn't be hard for someone to go out and find a similar one, this is definitely a really, really, REALLY good one, and sometimes it's nice to have something like that in your secret arsenal to whip out and then everyone ooohs and aaahs and tells you how amazing you are for making something so tasty. But I decided if you are cool enough to read my blog you are cool enough to have this recipe. On a side note, I apologize for the crappy pictures. We will be getting a nice, new camera later this year but for now I just have my Blackberry.

These are absolutely one of my favorite things. EVER. I love soft homemade caramels. I want them to be smooth, buttery and melt-in-your-mouth yummy!! I have always enjoyed getting a few when I come across them at a store checkout or gas station, and I was especially pleased when I discovered Bequet Confections outside of Bozeman, but I have never made them before. Until now. And they are amazing, and the fact that I made them makes me even more amazing than normal. My husband says one of the things he loves about me is my modesty. :)


(This is for a full recipe, please be aware that all my pictures are of half a recipe.)

4 cups heavy cream
3 cups sugar
1 cup light corn syrup
3 tbsp unsalted butter
(I also used a splash of vanilla)

About 1 tbsp course sea salt (or to taste, I added a bit more to the bottoms as I wrapped them because I enjoy the flavor)


Line cookie sheet or lasagna pan with parchment paper, spray with cooking spray.

Add cream to a tall pot and bring to just a boil, reduce heat to medium low then add sugar and corn syrup.

Watch for the bubbling up, it will happen. Reduce temperature, then add candy thermometer to pot, and boil on medium low approximately 20 minutes (or maybe more) stirring gently and occasionally. I added a splash of vanilla here as well.

(*It took at least 45 minutes for mine to get up that high. I don't know if it was the elevation or what, but definitely plan on it taking more than 20 minutes.)

At around 240 degrees add butter and gently stir to blend into caramel.

When candy reaches 246 degrees, pour into parchment lined pan. Do not scrape sides or bottom of pot after you pour as it will result in some browned or burned bits in your caramel.

Let stand 10 minutes, then lightly sprinkle with sea salt. (If you prefer to leave them unsalted, skip that step. But if you haven't tried a salted caramel, do it! They are unexpectedly amazing!) Cool completely, about two hours.

The original recipe I used then went on to cut them up and cover them with chocolate. I prefer my caramels pure, so I refrained. The next day I cut them up and wrapped them in wax paper. I cut some bigger pieces and some smaller, and I ate a whole row by myself. I also cut one long strip and wrapped it that way for my husband to take to work with him so his coworkers can cut off chunks for themselves. I would estimate you could get 30-40 pieces from the half batch I made.

These are definitely a little time-consuming, but they are SO good! They would be perfect holiday gifts for friends and family (or yourself!)

Let me know in the comments if you try them and what you think!

(As a side note, I tried melting some of this and eating it with a cut-up apple.... it is DIVINE!! Be careful when heating it, it melts really fast so you literally want to stop it every 5-10 seconds to stir it and check to make sure it isn't trying to scorch.)


Anonymous said...
October 14, 2011 at 8:35 AM

I'm so stoked you started this blog!!!

And I cannot WAIT to try these. I LOVE LOVE LOVE soft salted caramels.

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