Salted Caramels Recipe (Soft & Buttery Candy)

A close up of several homemade salted caramels individually wrapped in clear wax paper and stacked in a white bowl.

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Salted Caramels Recipe (Soft & Buttery Candy)

These Salted Caramels are a classic homemade candy with a smooth texture, rich flavor, and just enough salt to keep each bite balanced. They're great for gifting, or keeping tucked away for when you want something sweet.

Course Dessert Recipes

Cuisine American

Keyword caramel candy recipe, fleur de sel caramels, homemade candy, homemade salted caramels, Salted Caramels, sea salt caramels, soft caramel candy, soft caramels

Servings caramels

Calories 90kcal

Author Shelby Law Ruttan

Equipment

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.

Nutrition