These Salted Caramels are soft, buttery candies with just enough salt to keep them from tasting overly sweet. They're the kind of homemade treat that feels special without being complicated.
I've made many batches of homemade salted caramels over the years, and this method never lets me down. If you like old-fashioned candy recipes that you can count on, this is one you'll keep coming back to.
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Why You'll Love Salted Caramels Recipe
Smooth texture: heavy cream and butter create soft caramels that stay tender and easy to cut.
Balanced flavor: the salt sharpens the sweetness without overpowering it.
Reliable method: cooking to temperature takes the stress out of making candy at home.
Key Ingredients for Soft Caramels
See the recipe card below for a full list of ingredients and instructions.
- Heavy cream: keeps the caramel rich and smooth instead of stiff.
- Unsalted butter: adds flavor and helps create that classic soft caramel bite.
- Sugar: the backbone of true caramel flavor.
- Light corn syrup: helps prevent grainy texture in sea salt caramels.
- Fleur de sel: a delicate finishing salt that works beautifully in fleur de sel caramels.
Ingredient Substitutions
- Use fine sea salt if fleur de sel is unavailable.
- Swap light corn syrup with golden syrup if needed.
- Add vanilla extract after cooking for a subtle flavor change.
Variations on Salted Caramels
- Stir in a splash of bourbon for grown-up caramel candy.
- Add expresso powder for coffee flavored caramels.
- Dip finished pieces halfway in melted chocolate.
Shelby's Tips for the Best Soft Caramels
- Watch for the honey glow: Don't just rely on the clock, keep an eye our for that beautiful light golden honey color. It happens fast, so stay close.
- Swirl, don't stir: To keep things smooth and avoid any graininess, gently swirl the pan instead of using a spoon while the sugar is melting.
- Hit 248°F exactly: for that perfect soft caramel bite, trust your candy thermometer. Reaching 248°F ensures they are firm enough to slice cleanly but still melt-in-your-mouth tender.
- Pour slowly: the mixture bubbles up significantly when the cream is added. Use a heavy-bottomed 3-4 quart pan and pour slowly for safety.
- Clean slices: if the caramel sticks while cutting, lightly oil your knife to get those perfect, clean squares.
Serving Suggestions for Salted Caramels
Serve these Salted Caramels on a dessert tray alongside Layered Chocolate Praline Bourbon Fudge, Old Fashioned Peanut Butter Fudge, or Maple Walnut Fudge.
More Recipes You'll Love
If candy making is your thing, you'll enjoy my Chocolate Marshmallows, Brown Sugar Fudge, Chipotle Peanut Brittle, and Conversations Hearts Candy.
Ready to get cooking? If you make these Salted Caramels, please leave a ⭐⭐⭐⭐⭐ rating and a comment below! I love hearing how your candy turned out. Don't forget to tag @grumpyshoneybunch or #grumpyshoneybunch on Instagram so I can see your delicious creations!
📖 Recipe
Salted Caramels Recipe (Soft & Buttery Candy)
Equipment
- Sharp knife , or bench scraper
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Ingredients
- 1 cup heavy cream
- 5 tablespoons unsalted butter cut into pieces
- 1 teaspoon fleur de sel
- 1 ½ cups sugar
- ¼ cup light corn syrup
- ¼ cup water
Instructions
- Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
- Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
- Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden honey color.
- Carefully and slowly pour the cream mixture into the boiling sugar. (Caution: the mixture will bubble significantly) Simmer, stirring frequently until the candy thermometer registers 248℉ (firm ball state). This should take about 10-15 minutes.
- Pour into the prepared pan and immediately sprinkle with a few more fleur de sel crystal.
- Allow caramels to cool completely at room temperature for at least 2 hours before cutting.
- Using a lightly oiled knife or bench scraper, cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
Jamie says
Oh my goodness....these look incredible.