Salted Caramels
I’m finding it hard to believe that it’s already February. Where the heck did the first one-twelfth of 2012 go?
This past month has been a whirlwind of working, cooking, dining out and re-discovering free time after the last nine months of writing the book. I never truly appreciated the beauty of parking myself on the couch on a random Tuesday night and watching Real Housewives, Lockup, House Hunters, and Dance Moms (join the addiction!) marathons until my mind went numb. There’s something to be said for the relaxation power of reality TV.
I’ve also had much more time to get back into the kitchen and dream up culinary creations spanning everything from slow-cooker classics to an accidental homerun with my new favorite sandwich cookie. As I gear up for the release of Food Blogging For Dummies, I’ll also be sharing additional content with a behind-the-scenes look at writing the book, photo shoots and all. Chew your way through these sticky Salted Caramels while you stay tuned for tons of new recipes, new content and a whole lot of book giveaways to come!
Salted Caramels
Yield: About 40 candies
Prep Time: 10 min
Cook Time: 20 min
Ingredients:
1 cup heavy cream
5 tablespoons unsalted butter, cubed
1 teaspoon large flake sea salt (Recommended: Maldon)
1½ cups sugar
¼ cup light corn syrup
¼ cup waterDirections:
Line an 8-inch square baking pan with lightly oiled parchment paper.
Combine the heavy cream, cubed butter, and sea salt in a medium saucepan over medium heat and bring it to a boil. Once it's reached a boil, remove it from the heat and set it aside.
In a separate medium saucepan, combine the sugar, corn syrup and water and place it over medium heat, bringing it to a boil and swirling until it's golden brown in color. Do not stir.
Carefully stir the cream mixture into the sugar mixture. Be careful, as it will bubble up. Continue cooking the mixture until it reaches 248ºF on a thermometer, about 12 minutes.
Once the mixture has reached 248ºF, immediately pour it into the prepared pan and let cool for at least 2 hours.
Once the caramel has cooled completely, use a sharp knife to cut the block into 40 candies. Store candies in an airtight container until ready to eat.
Kelly's Notes:
Use a very small amount of oil to grease the parchment paper, otherwise the caramels are coated in the oil and lose their flavor.
For an added salty kick, top the caramels with additional sea salt after you've poured the hot mixture into the prepared pan. Or, go a step further and coat the hardened caramels in chocolate and garnish with sea salt.
Recipe adapted from Gourmet.
Julie @ Table for Two — February 1, 2012 @ 1:18 pm
how darling these are! i love salted caramels! i always get the salted caramel mocha at starbucks during the holidays
Kelly replied: — February 1st, 2012 @ 1:31 pm
You’ve just inspired my morning coffee order today
JulieD — February 1, 2012 @ 1:25 pm
wow! Can you bring some of these in March?
I tried making caramels recently and failed miserably…they tasted burnt! I need to try your recipe. What type of cookware do you use?
Kelly replied: — February 1st, 2012 @ 1:31 pm
Hi, Julie! I used a heavy-bottomed saucepan. But the real key to avoiding that burnt taste is to make sure you only take them to 248ºF, otherwise they’ll become brittle and have that burnt taste. Cannot wait to see you!
shannon — February 1, 2012 @ 9:48 pm
these look beautiful! i wanted to make salted caramels over the holidays, but i never did. not sure if i psyched myself out of it or if i just ran out of time, but you’ve inspired me. can’t wait to try making these.
Kelly replied: — February 1st, 2012 @ 9:51 pm
Thanks for stopping by, Shannon! Enjoy these chewy treats!
Jessica — February 1, 2012 @ 10:35 pm
I agree with Julie! You must bring some of these babies to FBF! Yum!
Cassie — February 1, 2012 @ 11:31 pm
Loooove these, Kelly. Can’t wait for your book, congrats!!!
Kelly replied: — February 2nd, 2012 @ 2:07 am
Thanks so much, Cassie!
Kathy - Panini Happy — February 2, 2012 @ 12:57 am
Well, aren’t these pretty!!
Tina — February 2, 2012 @ 1:05 am
So… I tried making these tonight and followed the recipe, including the part to cook it until 248 degrees but… I now have toffee.
)) What happened??? 
Okay, for the record, I have been cooking since H.S. let’s just say that’s a lot of years. I can usually make anything I try my hand at but obviously not these. I was hoping to make them for a wedding this Saturday. Hmmm, What advice do you have? Your credentials are phenomenal by the way. I wish I was you. 
Just kidding, but really, I would have loved your culinary education and experience.
Kelly replied: — February 2nd, 2012 @ 2:07 am
Thanks so much for your kind note, Tina! Candy-making can be super tricky, as in a few degrees can mean all the difference between chewy sugar and toffee. Did you definitely take the candy to 248ºF, and not a degree more? That would be my first guess as to why you got hard-crack toffee, rather than chewy caramel. I hope this helps and thanks so much again for your note
Catie — February 3, 2012 @ 12:04 am
Love this! Such a wonderfully easy caramel recipe. I am going to make some up for my co-workers for Valentines Day!
Kelly replied: — February 3rd, 2012 @ 12:05 am
Thanks, Catie! Enjoy, and just make sure to watch the temp so you don’t end up with salted toffee… although that’s not that bad of an alternative
Alison @ Ingredients, Inc. — February 3, 2012 @ 12:05 am
too good! Tweeting and pinning and plastering everywhere
Rachel @ Not Rachael Ray — February 9, 2012 @ 4:30 pm
Oh yum! I could eat a boatload of those!
Tickled Red — February 10, 2012 @ 9:52 pm
Oh my! My heart just went pitter patter with love
I would rather have a box of these for Valentine’s day from my love. I can’t wait to see what else you’ve been cooking up. {New Fan Too}
Kelly replied: — February 10th, 2012 @ 9:53 pm
Welcome, welcome, welcome!
Bill — February 13, 2012 @ 5:23 pm
I stumbled upon your blog a few weeks ago and have been checking in periodically… I love your ideas! I’m going to try this out tonight or tomorrow and have a quick question… What type of oil do you use on the parchment paper?
Kelly replied: — February 13th, 2012 @ 5:28 pm
Welcome, Bill! I used regular old veg oil for greasing the parchment, and the two keys with this recipe are to really watch the temp (anything above 248°F and you’ll end up with toffee – not a bad alternative!) and really LIGHTLY grease the parchment (otherwise the caramels will taste like veg oil). Enjoy!
Sarah W — March 14, 2012 @ 2:07 pm
Hi!! I have been loving checking out your website today! Such great ideas! I do a lot of freezer cooking and I was wondering if you have ever froze these caramels?? Thanks!
Kelly replied: — March 14th, 2012 @ 2:08 pm
Thanks so much for stopping by, Sarah! I have never frozen these caramels, however I wouldn’t recommend it. Freezing sugar and then trying to defrost it can do weird things to the texture of the candy. Hope this helps!
Sarah W — March 14, 2012 @ 2:12 pm
Wonderful! Thank you so much! I can’t imagine there would be any left to freeze anyway!
Thanks for your time!
Kelly replied: — March 14th, 2012 @ 2:13 pm
No prob, Sarah! Just be super careful with the temperature of the sugar, or you’ll end up with toffee (not a bad alternative)
Kristen — November 1, 2012 @ 1:26 am
Kelly:
Can you please provide me with instructions on how to wrap the carmels individually for gift giving? Since I had to provide my email address is there anyway that you could email the directions to me?? Thanks so much!
Kelly Senyei replied: — November 1st, 2012 @ 6:44 am
Just emailed you
In case anyone else is wondering, to wrap the caramels, cut out small rectangles of wax paper (abot 1 inch larger than the size of your caramels) and wrap them up on both sides, twisting to secure.
lori — November 5, 2012 @ 7:37 pm
How long can you store these?
Just a Taste » Homemade Holiday Lollipops — December 8, 2012 @ 10:29 pm
[...] Tie together a bundle of these easy-to-make homemade lollipops, or opt for individually-wrapped Salted Caramels, Hot Chocolate Stir Sticks or a tin of Chocolate-Dipped Brown Sugar [...]
Jennifer — December 13, 2012 @ 11:34 pm
Nailed this in one, though I found I had to pull it off before it reached 248, though the cook time on my range was nearly 30 min. Around 235 by my thermometer. It was *just* starting to smell like burning sugar. (I never turn my back when making candy) Caught it in time, and they turned out beautifully. Thanks for sharing. Definitely a make again.
Theresa M Houghton — February 28, 2013 @ 3:45 am
if you are struggling with the temperature best to take it off a couple degrees early as carryover cooking keeps the temperature rising also calibrate your thermometer as well to make sure it’s correct
Sharla — March 8, 2013 @ 1:26 am
These turned out great for me. I sprinkled some chopped pecans on top of a few of mine and that heavenly!
Christopher — March 28, 2013 @ 10:51 am
You recommended this recipe for the homemade samoas, do you use the whole batch as the 15 oz requirement for the recipe??? THANKS!