These homemade salted caramels are soft, chewy caramel candies made from sugar, light corn syrup, heavy cream, butter, and vanilla, finished with flaky sea salt. One batch cooked to 245°F fills an 8×8 inch pan and cuts into 40 caramels. Plan on 10 minutes of prep, about 15 minutes of cooking, and 2 hours for the caramel to set.
I first made them on a rainy weekend with a friend, sugar on the counter and music on. What later batches taught me: the thermometer decides the chew, not the recipe. A few degrees is the difference between a caramel that holds its square and one that sticks to your teeth like toffee.
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Try the Recipe Converter →What Each Ingredient Does in These Caramels
- 1 cup (200g) granulated sugar: caramelizes cleanly to the deep amber that gives the flavor
- ½ cup (120ml) light corn syrup: stops the sugar from crystallizing, which keeps the caramels smooth instead of grainy
- ½ cup (120ml) heavy cream: makes the chew soft and creamy; milk will not set the same way
- ½ cup (113g) unsalted butter, cubed: richness and a softer bite; cubes melt in faster
- ¼ teaspoon salt plus flaky sea salt: salt inside balances the sweetness, Maldon or fleur de sel on top gives the crunch
- ½ teaspoon vanilla extract: stirred in off the heat so the flavor stays
You also need a heavy bottomed saucepan of at least 3 quarts, a candy thermometer, and parchment. A thin pan scorches the sugar in spots, and those spots taste bitter all through the batch.
Cooking Salted Caramels in Two Stages
Line the 8×8 pan with parchment, leaving an overhang on two sides so you can lift the slab out later. Grease the paper lightly with butter or spray.
Stage One: Sugar and Corn Syrup to Deep Amber
Combine the sugar and corn syrup in the saucepan over medium heat. Stir just until mixed, then stop stirring. From here you only swirl the pan. Stirring at this point knocks sugar crystals loose, and one stray crystal can turn the whole pot grainy. If crystals form on the sides, brush them down with a pastry brush dipped in water.
In about 8 to 10 minutes the syrup goes from clear to pale gold to a deep amber, the color of a copper penny, and it smells toasty. Do not wait for it to smoke. That is burnt.
Stage Two: Butter, Cream and the Climb to 245°F
Add the butter carefully. The caramel will foam up hard, to about three times its volume, which is why the pot needs to be big. Stir with a long handled spoon until the butter has melted. Then pour in the cream in a slow, thin stream, stirring the whole time, and expect a second round of bubbling. A little warm cream bubbles less than cream straight from the fridge.
Add the salt, clip on the thermometer, and keep cooking, stirring now and then, until it reads 245°F (118°C). That is the firm ball stage. Take the pan off the heat, stir in the vanilla, and pour it straight into the lined pan.
Wait a few minutes, until the surface is still warm but no longer liquid, then scatter the flaky salt over it. On very hot caramel the flakes dissolve. Leave the pan at room temperature for at least 2 hours, until fully set.
240°F, 245°F or 250°F: Choosing How Chewy
This is the one choice that changes these caramels most, and it comes down to a few degrees on the thermometer.
- About 240°F: very soft caramels that slowly slump at room temperature. Good if you like them almost melting, but they need wrapping right away.
- 245°F, as written: a soft chew that holds a clean square and does not glue your teeth together.
- About 250°F: firmer and chewier, better for caramels that travel in a gift box in a warm room.
- 255°F and above: the caramels set hard and snap more like toffee. I did this by accident once, and they still got eaten, but they were not chewy.
If your first batch is too soft, cook the next one a few degrees higher. Too firm, a few lower.
Test the Thermometer Before You Start
Put the thermometer in a pot of boiling water. At sea level it should read 212°F. If it reads 210°F, it runs 2 degrees low, so cook the caramel to 243°F on that thermometer. No thermometer at all? Drop a little caramel into a glass of ice water. At the right stage it forms a firm ball you can pick up, and it flattens when you press it.
Cutting an 8 Inch Slab Into 40 Caramels
Lift the set caramel out by the parchment and put it on a cutting board. Use your largest sharp knife, lightly oiled, and press straight down instead of sawing. Wipe and re-oil the blade every few cuts.
Cut the slab into 5 strips one way and 8 the other. That gives 40 caramels of about 1½ by 1 inch. If the knife drags or the edges smear, chill the slab for 15 minutes and try again.
Grainy, Greasy or Rock Hard Caramels and How to Rescue Them
- Grainy or sandy texture: the sugar crystallized, usually from stirring in stage one or crystals on the pan sides. Next time stop stirring once mixed and brush the sides with a wet pastry brush.
- A greasy layer of butter on top: the caramel separated, often from very high heat or adding the cream too fast. Lower the heat and stir steadily; it usually comes back together. A tablespoon of warm cream helps.
- Too hard to chew: cooked too hot. Put the pieces back in the pot with 2 to 3 tablespoons of cream, melt gently, and recook to a few degrees lower.
- Too soft to cut: pulled off too early. Melt it again the same way and cook a few degrees higher, or keep it as a thick caramel sauce for ice cream.
- Bitter taste: the sugar went past deep amber in stage one. There is no fix for that batch, so watch the color, not the clock.
Wrapping, Gifting and Storing Homemade Caramels
Cut wax paper or parchment into 4 inch squares, roll each caramel up, and twist both ends like old fashioned candy. My niece likes doing the twisting. Wrapping is not only for looks: unwrapped caramels slowly flow back into each other.
Store them in an airtight container at room temperature for up to 2 weeks, somewhere cool and dry. I skip the fridge because cold caramels are stiff and hard to chew. For longer storage, freeze the wrapped caramels airtight for up to 3 months and thaw them in the closed container. For a holiday box, pack a few with a jar of candied walnuts or a bag of Christmas cracker toffee.
Salted Caramel Candy Questions
Can I use dark corn syrup instead of light?
Yes. Dark corn syrup gives a deeper color and a slightly stronger, molasses-like flavor. The temperature and method stay the same.
Can I make these caramels without corn syrup?
Golden syrup works 1 to 1 and keeps them smooth. Honey also works but browns faster and tastes clearly of honey, so watch stage one closely.
Can I double the recipe?
Yes, in a 9×13 inch pan and a pot of at least 6 quarts. It takes longer to reach 245°F, so go by the thermometer and not the time.
What else can go on top besides flaky salt?
Toasted coconut flakes or finely chopped nuts both work, pressed on while the caramel is warm. My mother likes a thin drizzle of melted dark chocolate over the set slab before cutting.
More Caramel Recipes to Bake Next
If you would rather pour than chew, this caramel sauce uses the same amber stage, and the caramel sauce from condensed milk skips the thermometer altogether. For cookies, try salted caramel cookies, salted caramel pecan cookies, or chocolate caramel thumbprint cookies. And for a cake, salted caramel buttercream is the frosting version of this candy.
If your first batch came out softer or firmer than you wanted, tell me in the comments what temperature you stopped at. It helps other readers set theirs.
Homemade Salted Caramels Recipe
These homemade salted caramels are soft, chewy caramel candies made with granulated sugar, light corn syrup, heavy cream, unsalted butter, and vanilla, topped with flaky sea salt. One batch cooked to 245°F fills an 8x8 inch pan and cuts into 40 caramels, with 10 minutes of prep, 15 minutes of cooking, and 2 hours to set. The sugar and corn syrup cook to deep amber first without stirring, then butter and cream go in and the caramel climbs to the firm ball stage, which sets a chew that holds a clean square. Wrap them in wax paper for holiday gift boxes, cookie trays, or party favors. For firmer chewy salted caramels cook to 250°F, and store airtight at room temperature for up to 2 weeks.
Ingredients
- 1 cup (200g) granulated sugar
- ½ cup (120ml) light corn syrup
- ½ cup (120ml) heavy cream
- ½ cup (113g) unsalted butter, cut into cubes
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- Flaky sea salt, for sprinkling (such as Maldon or fleur de sel)
Instructions
- PREPARE THE BAKING DISH: Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper with butter or nonstick spray.
- COOK THE SUGAR AND CORN SYRUP: In a medium, heavy-bottomed saucepan, combine the granulated sugar and corn syrup over medium heat. Stir gently just to mix, then stop stirring to prevent crystallization. Cook until the mixture turns a deep amber color, about 8-10 minutes, swirling the pan occasionally for even caramelization.
- ADD THE BUTTER AND CREAM: Carefully add the butter to the caramelized sugar, being cautious as it will bubble vigorously. Stir until the butter melts completely. Slowly pour in the heavy cream while stirring constantly, expecting more bubbling. Add the salt and continue cooking, stirring occasionally, until the mixture reaches 245°F (118°C) on a candy thermometer. This is the firm ball stage, ensuring the caramels set properly.
- ADD VANILLA AND POUR THE CARAMEL: Remove the saucepan from heat and stir in the vanilla extract. Immediately pour the caramel into the prepared baking pan, spreading it evenly. Sprinkle flaky sea salt over the top while the caramel is still warm.
- LET IT SET AND CUT: Allow the caramel to cool at room temperature for at least 2 hours, or until fully set. Once firm, lift the caramel out of the pan using the parchment paper. Use a sharp knife to cut into small squares or rectangles.
- WRAP AND STORE: If gifting, wrap each caramel in wax paper or parchment paper and twist the ends. Store in an airtight container at room temperature for up to two weeks.
Notes
Use a heavy bottomed saucepan of at least 3 quarts; the caramel foams to about three times its volume when the butter and cream go in. Stop stirring once the sugar and corn syrup are mixed and brush crystals off the pan sides with a wet pastry brush, or the caramels can turn grainy. Test your candy thermometer in boiling water first (212°F at sea level) and adjust the target by the difference. 245°F gives a soft chew; cook a few degrees higher for firmer caramels, a few lower for softer. A batch that set too hard or too soft can be re-melted with 2 to 3 tablespoons cream and recooked. Add the flaky salt a few minutes after pouring so it sticks without melting. Cut with an oiled sharp knife into a 5 by 8 grid. Wrap each caramel and store airtight at room temperature for up to 2 weeks, or freeze up to 3 months.
