Salted Caramel Candies

Bloggers Adam and Joanne Gallagher from Inspired Taste creates a Salted Caramel Candies recipe that makes homemade caramels extra special with a touch of salt.

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  • prep time 1 hr 20 min
  • total time 1 hr 30 min
  • ingredients 7
  • servings 35
 

Ingredients

3/4
cup whipping cream
1
teaspoon vanilla
1/2
teaspoon kosher (coarse) salt
4
tablespoons salted butter, softened
1
cup sugar
1/2
cup light corn syrup
1/4
teaspoon coarse sea salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
  • 2 In 1-quart saucepan, heat whipping cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until mixture just begins to simmer. Remove from heat; cover with lid. Set aside.
  • 3 In 2-quart heavy saucepan, mix sugar and corn syrup; add candy thermometer. Cook over medium heat, stirring gently, until sugar is dissolved. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup. Cook syrup, without stirring, until thermometer reads 310°F. If hot spots or darker areas occur while cooking, gently roll saucepan around to evenly disperse syrup.
  • 4 Remove saucepan from heat. Slowly pour cream mixture into syrup. Syrup will bubble violently so be careful to add cream slowly to ensure syrup does not bubble over edge of saucepan. Stir until smooth.
  • 5 Return saucepan to medium heat. Cook caramel until thermometer reads 260°F.
  • 6 Remove saucepan from heat; remove thermometer. Stir in remaining 2 tablespoons butter until caramel is smooth.
  • 7 Pour caramel into loaf pan. Cool 8 to 10 minutes. Sprinkle coarse sea salt evenly over top. Cool completely in pan on cooling rack.
  • 8 When caramel is cool, remove from pan by lifting foil. Peel foil from caramel. Using sharp long knife, cut into 35 to 40 squares. Wrap each caramel individually with waxed paper or cellophane.
  • 1 Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
  • 2 In 1-quart saucepan, heat whipping cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until mixture just begins to simmer. Remove from heat; cover with lid. Set aside.
  • 3 In 2-quart heavy saucepan, mix sugar and corn syrup; add candy thermometer. Cook over medium heat, stirring gently, until sugar is dissolved. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup. Cook syrup, without stirring, until thermometer reads 310°F. If hot spots or darker areas occur while cooking, gently roll saucepan around to evenly disperse syrup.
  • 4 Remove saucepan from heat. Slowly pour cream mixture into syrup. Syrup will bubble violently so be careful to add cream slowly to ensure syrup does not bubble over edge of saucepan. Stir until smooth.
  • 5 Return saucepan to medium heat. Cook caramel until thermometer reads 260°F.
  • 6 Remove saucepan from heat; remove thermometer. Stir in remaining 2 tablespoons butter until caramel is smooth.
  • 7 Pour caramel into loaf pan. Cool 8 to 10 minutes. Sprinkle coarse sea salt evenly over top. Cool completely in pan on cooling rack.
  • 8 When caramel is cool, remove from pan by lifting foil. Peel foil from caramel. Using sharp long knife, cut into 35 to 40 squares. Wrap each caramel individually with waxed paper or cellophane.

EXPERT TIPS

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Expert Tips

When cooking sugar, never leave the kitchen and ensure everything you need for the recipe has been prepared in advance.

When cutting caramels, be sure to use a sharp long knife. These caramels are on the harder side, so they may occasionally crack. This is okay.

Store individually wrapped caramels in an airtight container for up to 1 month.

To easily clean the saucepan that was used to make the caramel, fill with water and heat to boiling. Use a spatula or spoon to scrape the bottom and sides of the pan.

Nutritional information

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