1. Home
  2. Recipes
  3. Soft Salted Caramels

Soft Salted Caramels

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

Transform everyday ingredients into velvety, chewy caramels that melt in your mouth. A careful cooking process ensures the perfect texture while a sprinkle of salt gives them a gourmet touch. These caramels stand out due to their precise preparation, smooth consistency, and luxurious taste. Though the steps require focus, they’re easy enough for home cooks to master, providing top-quality candies ideal for gifting or indulging at home.
Pin it Share it Send it Print it Jump To Recipe
A man wearing a white shirt and suspenders holding a piece of paper.
Updated on Tue, 15 Apr 2025 20:05:30 GMT
Soft Salted Caramels Pin it
Soft Salted Caramels | chefmelt.com

Turn basic items into fancy, velvety caramels that stack up against any boutique sweet shop. This easy-to-follow method makes perfectly soft caramels with just the right mix of sweetness and salt, showing that making candy at home isn't scary at all.

After making batch after batch, I've learned that getting it right comes down to watching temperatures and timing things well.

Key Components

  • White Sugar: Try to use cane sugar for best results
  • Corn Syrup (Clear): Helps stop sugar crystals forming
  • Thick Cream: Should be minimum 36% fat
  • Plain Butter: Good quality, left out till soft
  • Ocean Salt: The flaky kind for topping
  • Water: Just a bit to wet the sugar
  • Real Vanilla: Skip the fake stuff

Step-by-Step Guide

1. Get Your Pan Ready:
Put parchment in a loaf pan with extra hanging over sides. Brush paper lightly with oil. Stick candy thermometer on pan edge away from bottom.
2. Start The Sugar Mix:
Combine sugar with corn syrup and water in heavy pot. Stir just once to dampen everything. Heat till it bubbles. Put lid on for a minute.
3. Watch For Color Change:
Let it cook uncovered until you see golden brown at the edges. While waiting, warm up cream and butter in microwave until melted. Keep it warm with cover on.
4. Add The Cream Mix:
Pour in warm cream stuff slowly while stirring. It'll bubble up like crazy. Keep cooking till it hits exactly 240°F (115°C).
5. Wrap It Up:
Dump into your ready pan right away. Let cool for 20 minutes, then sprinkle salt on top. Wait about four hours total until completely firm.
Easy Homemade Salted Caramels Recipe Pin it
Easy Homemade Salted Caramels Recipe | chefmelt.com

Keeping And Serving

Lift caramels out using the parchment edges. Cut into one-inch chunks with a knife you've run under hot water and dried between slices. For a nice touch, wrap each piece in wax paper, twisting the ends closed. Keep wrapped pieces in a single row until you're ready to eat them.

Great Combinations

Pack these buttery treats in pretty boxes or small jars for thoughtful DIY gifts. They go really well with strong coffee, hot cocoa, or afternoon tea. When making dessert platters, put them next to chocolate truffles and shortbread. They're great additions to holiday treat boxes or Valentine's Day packages.

Salted Caramels Recipe Pin it
Salted Caramels Recipe | chefmelt.com

How To Store Them

Keep your wrapped caramels in a sealed container at room temp for up to two weeks, with parchment sheets between layers so they don't stick together. If you want them to last longer, stick them in the fridge for up to a month. Just let cold caramels warm up before eating for the best feel and taste.

Easy Salted Caramels Recipe Pin it
Easy Salted Caramels Recipe | chefmelt.com

These homemade sweets show that anyone can make candy without going crazy. You'll do fine if you watch temperatures and don't rush. Whether you give them away or munch on them yourself, they turn out looking and tasting like you bought them from a fancy shop. They're perfect for birthdays or just when you want something sweet.

Frequently Asked Questions

→ Why's a candy thermometer important?
Keeping the right temperature is key for the best texture—it’s a small change that makes a big difference.
→ Can I make a bigger batch?
Doubling isn’t the best idea since temperature control gets tricky. Smaller batches work better.
→ What’s the best way to store them?
Wrap each piece and pop them in the fridge for up to two weeks or freeze for a month.
→ Why add cream in small amounts?
Adding it bit by bit keeps things smooth and stops the mixture from bubbling over.
→ Can I skip the corn syrup?
You can swap it for honey or golden syrup, but corn syrup gives the best, most reliable results.

Soft Salted Caramels

Luscious caramels with salty-sweet flavor, made from scratch. The perfect candy for any occasion.

Prep Time
225 Minutes
Cook Time
20 Minutes
Total Time
245 Minutes

Category: Dessert Recipes

Difficulty: Difficult

Cuisine: American

Yield: 40 Servings (40 caramels)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Main Ingredients

01 1 cup (200g) sugar
02 1/4 cup (60ml) light corn syrup
03 1/2 cup (120ml) heavy cream or heavy whipping cream (36 to 40% butterfat content)
04 1/2 teaspoon flaked sea salt, like Maldon
05 1/2 cup (113g) butter
06 3 tablespoons (44ml) water

Instructions

Step 01

Take a 9×5-inch loaf pan and lightly grease it. Cut parchment paper so it fits inside, leaving at least an inch hanging over the pan's edges. Grease the paper too, pop it in the pan, and set it aside for later.

Step 02

Slice the butter into 8 chunks and put them in a microwave-safe bowl. Pour the heavy cream over it. Heat in the microwave for 1-2 minutes until the butter's completely melted and the mixture is hot. Put it aside.

Step 03

Pour water and corn syrup into a small saucepan. Carefully add the sugar without splashing it up the sides. Gently stir enough to wet the sugar with the liquids. Don't mix too much!

Step 04

Turn the heat to medium and let the mix come to a boil. Cover the pan for a quick minute to build steam. Remove the lid and attach your candy thermometer. Cook for 5-10 minutes, until it hits 320°F (160°C) and turns light amber.

Step 05

Carefully pour about a sixth of the hot cream-and-butter mix into the sugar while stirring. Keep adding the rest bit by bit, stirring in between each pour so it blends together nicely.

Step 06

Keep cooking until the caramel thickens and the thermometer reads 240°F (115°C). This should take around 5-10 minutes.

Step 07

Pour the caramel into the pan you prepped earlier. Let it sit for 20 minutes, then add a sprinkle of salt on top. Let it cool completely, which takes about 3 ½ hours.

Step 08

Once cooled, take the caramel out of the pan. If it's still too soft, cool it in the fridge for 30-45 minutes. Cut into small rectangles (about 1 inch by 1/2 inch) and wrap each piece in plastic or wax paper.

Notes

  1. Swap out corn syrup for honey or golden syrup if you like.
  2. Want softer caramels? Add 2-4 extra tablespoons of cream.
  3. Firm caramels? Cook it up to 245°F instead of 240°F.
  4. Doubling this might not work well, so stick to the recipe size.
  5. Store in the fridge for 2 weeks or freeze for up to a month.

Tools You'll Need

  • Candy thermometer
  • 9×5-inch loaf pan
  • Heavy-bottomed saucepan (about 1½ to 2 quarts)
  • Parchment paper
  • Microwave-safe bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 56
  • Total Fat: 3 g
  • Total Carbohydrate: 7 g
  • Protein: ~