1. Home
  2. Recipes
  3. Soft Salty Candy

Soft Salty Candy

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

Transform basic ingredients into sweet and creamy candies that melt in your mouth. The slow process and careful attention to temperature create a soft, chewy texture highlighted by a hint of sea salt. While it requires focus and the right tools, these candies are straightforward to make at home and are an excellent choice for gifts or personal indulgence.
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 Sat, 05 Apr 2025 20:33:37 GMT
Soft Salty Candy Treat Pin it
Soft Salty Candy Treat | chefmelt.com

Turn basic ingredients into melt-in-your-mouth, rich caramels that'll stand up to fancy candy shops. This easy-to-follow method makes irresistibly chewy treats with the perfect sweet-salty combo, showing you don't need to be scared of making candy at home.

After making batch after batch, I've learned that getting the temperature right and watching your timing are the real secrets to success.

Key Ingredients

  • Granulated Sugar: Stick with cane sugar for best results
  • Light Corn Syrup: Keeps sugar from getting grainy
  • Heavy Cream: Look for one with 36% fat or higher
  • Unsalted Butter: Get the good stuff, let it sit out first
  • Sea Salt: The flaky kind works great for topping
  • Water: Just a splash to wet the sugar
  • Vanilla Extract: Go for real vanilla, not the fake stuff

Step-By-Step Guide

1. Get Your Pan Ready:
Put parchment in a loaf pan with extra hanging over the sides. Lightly grease the paper. Stick your candy thermometer to the side of your pot but don't let it touch the bottom.
2. Start Your Sugar Mix:
Combine water, corn syrup, and sugar in a sturdy pot. Give it one quick stir. Heat till it bubbles. Put the lid on for a minute.
3. Watch For Color Change:
Take the lid off and cook until you see golden amber around the edges. While that's happening, melt your cream and butter in the microwave. Keep it warm with a cover on top.
4. Mix In The Cream:
Slowly pour in your warm cream mixture while stirring. It'll bubble up like crazy. Keep cooking until you hit exactly 240°F (115°C).
5. Finish It Off:
Pour right away into your ready pan. Let it cool for twenty minutes, then sprinkle salt on top. Wait about four hours total until it's completely set.
Easy Homemade Salted Caramels Recipe Pin it
Easy Homemade Salted Caramels Recipe | chefmelt.com

Keeping And Serving

Lift the caramels out using the parchment edges. Cut them into one-inch squares with a knife you've dipped in hot water and wiped dry between cuts. For a nice touch, wrap each piece in small wax paper squares and twist the ends. Keep the wrapped caramels in a single layer until you're ready to serve them.

Great Combos

Put these buttery treats in pretty boxes or small jars for heartfelt homemade gifts. They taste amazing with strong coffee, hot cocoa, or afternoon tea. When making dessert platters, put them next to chocolate truffles and shortbread. They're also a hit in 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 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 make sure to let chilled caramels warm up before eating so they've got the right chewiness and flavor.

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

These homemade caramels show that anyone can make amazing candy. Your success comes down to watching temperatures carefully and not rushing. Whether you're giving them away or keeping them all for yourself, they'll turn out just as good as anything from a fancy shop. They're perfect for celebrations or anytime you need something sweet.

Frequently Asked Questions

→ Why's a thermometer necessary?
Getting the right texture needs precise temperature control, as even small changes can affect the outcome.
→ Can I make a double batch?
Not really a good idea since managing the temperature becomes tricky. Stick to smaller batches for best results.
→ How do I store them?
Wrap each one up and keep in the fridge for two weeks or freeze for a month.
→ Why add cream bit by bit?
Pouring slowly helps stop bubbling over and mixes everything smoothly together.
→ What if I skip the corn syrup?
You can swap it with honey or golden syrup, though corn syrup gives the steadiest, most reliable results.

Soft Salty Candy

Rich, buttery candies combining sweet and salty flavors. A nostalgic treat crafted from scratch for ultimate satisfaction.

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 1/2 teaspoon flaky salt, like Maldon
02 1 cup (200g) sugar
03 1/4 cup (60ml) light corn syrup
04 3 tablespoons (44ml) water
05 1/2 cup (120ml) heavy cream or whipping cream with 36–40% fat
06 1/2 cup (113g) butter

Instructions

Step 01

Oil a 9x5-inch loaf pan lightly. Cut a parchment piece to fit, leaving at least one inch hanging out on the sides. Oil that too, put it in the pan, and set to the side.

Step 02

Cut the butter into chunks and toss it in a microwave-safe bowl with the cream. Heat it for about 1–2 minutes until the butter melts and everything's nice and warm. Put it aside.

Step 03

Add water and corn syrup to a small pot. Slowly pour the sugar in without splashing it up the sides. Gently stir, just enough to get everything wet.

Step 04

Bring the sugar mix to a boil over medium heat. Put a lid on for a minute to create steam. Then take it off, pop a candy thermometer in, and cook until it gets to 320°F (160°C) and turns light amber—should take 5–10 minutes.

Step 05

Very carefully pour about a sixth of the warm cream and butter into the hot sugar. Stir it in well before adding the rest little by little, stirring each time.

Step 06

Keep cooking until the caramel hits 240°F (115°C). This step should take 5–10 minutes.

Step 07

Pour the caramel into your prepared pan. Let it cool for 20 minutes, then sprinkle the salt on top. Let the whole thing cool completely for about 3 ½ hours.

Step 08

Take the caramel out of the pan. If it's too soft, pop it in the fridge for 30–45 minutes. Slice it into 1-inch by 1/2-inch chunks. Wrap each piece in waxed or plastic paper.

Notes

  1. Swap corn syrup with honey or golden syrup if you'd like.
  2. Want softer caramels? Toss in 2–4 more tablespoons of cream.
  3. Cook it to 245°F instead of 240°F for firmer caramels.
  4. Don't try doubling this—stick to one batch at a time.
  5. Store in the fridge for up to two weeks or freeze for a month max.

Tools You'll Need

  • Candy thermometer
  • Loaf pan (9x5-inch)
  • Small heavy-based saucepan (1½ to 2-quart size)
  • Parchment
  • Bowl that's microwave-safe

Allergy Information

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

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: ~