Soft and Chewy Salted Caramel Candy – homemade caramel candy with a sprinkle of flaky sea salt.
Soft and Chewy Salted Caramel Candy
There is something about homemade caramel that is just so delicious! Skip the plasticy store-bought caramel candies and make a batch of these caramels. They are great for gift giving!
Salted Caramel Candy Ingredients
- Granulated sugar: This is the primary sweetener, providing sweetness and contributing to the chewy texture.
- Light corn syrup: Prevents sugar crystallization, ensuring a smooth and chewy caramel.
- Heavy cream: Adds richness, creaminess, and a luxurious taste and mouthfeel.
- Unsalted butter: It adds buttery flavor and helps the caramel set up.
- Flaky Sea Salt: Enhances the caramel’s flavor and balances its sweetness. Flaky sea salt adds a textural contrast and enhances the salty-sweet notes. I use Maldon Sea Salt for this recipe.
- Vanilla extract: A subtle vanilla flavor complements the caramel and balances the sweetness.
- Candy Thermometer: A candy thermometer is a must-have for any candy maker. It helps you to ensure that your candy reaches the correct temperature, which is essential for a successful batch.
- Parchment Paper: Parchment paper is a lifesaver when it comes to candy making. It helps to prevent sticking and makes cleaning up a breeze.
- 8×8 Square Cake Pan
- Wax Paper Candy Wraps: To wrap individual candies once they are cooled. They help to prevent them from sticking together and keep them fresh.
How to Make Salted Caramel Candy
Prepare the pan: Grease an 8×8 square cake pan with softened butter and line it with parchment paper, ensuring you grease the parchment paper as well.
Warm the cream mixture: In a small pot, whisk together the vanilla extract, heavy cream, butter, and 1 teaspoon of flaky sea salt. Heat the mixture gently until the butter melts and everything is warmed through.
Make the caramel: In a separate 3.75 quart pot, whisk together the corn syrup and water. Add the sugar to the center of the corn syrup mixture, making sure it doesn’t touch the sides of the pot.
Bring to a boil: Bring the sugar mixture to a boil without stirring until it reaches 300°F (149°C).
Cook to desired temperature: Reduce the heat to medium-low and stir occasionally until the mixture reaches 350°F (177°C). Then, remove the pot from the heat.
Combine the mixtures: Carefully stir the warmed cream mixture into the hot caramel. The mixture will bubble vigorously.
Cook to final temperature: Return the pot to the stove and heat, stirring constantly, until the mixture reaches 248°F (120°C).
Cool and set: Pour the caramel into the prepared pan and sprinkle it with the remaining 1/2 teaspoon of flaky sea salt. Let the caramel cool completely, then transfer it to the refrigerator to chill until it is solid and set.
Cut and store: Once set, remove the caramel from the pan and peel off the parchment paper. Use a sharp chef’s knife to cut the caramel into 1-inch pieces and wrap each piece in a waxed paper square for storage. Store the caramels in the refrigerator for up to two weeks.
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- 5 tablespoons unsalted butter plus more for greasing the pan
- 1 1/2 teaspoons flaky sea salt
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 1/3 cups granulated sugar
Grease a 8x8 square cake pan with softened butter and line with strips of parchment paper. Grease the parchment paper with butter.
In a small pot, whisk together vanilla extract, cream, butter, and 1 teaspoon of flaky salt. Heat until butter is melted and mixture is warmed.
Clip candy thermometer to side of 3.75 quart pot, whisk together corn syrup and water. Pour sugar into center of corn syrup mixture not letting sugar touch the sides of the pot. Bring pot to a boil without stirring until mixture reaches 300 degrees. Reduce heat to medium-low and stir occasionally until mixture reaches 350 degrees and remove from heat.
Carefully stir in cream mixture. Mixture will bubble. Return pot to stove and heat, stirring constantly, until mixture reaches 248 degrees.
Pour caramel into prepared pan and sprinkle with 1/2 teaspoon of flaky sea salt. Let cool completely then transfer to refrigerator. Chill until caramel is solid and set.
Remove caramel from pan and peel off parchment paper. Using a sharp chef's knife, cut caramels into 1 inch pieces and wrap in waxed paper squares to store. Store on the refrigerator for up to two weeks.
MORE CHRISTMAS CANDY RECIPES
- Cinnamon Candy
- Old-Fashioned Divinity Recipe
- Grandma’s Peanut Brittle
- Buckeye Peanut Butter Balls
- Copycat See’s Candy Fudge
- Chocolate Covered Cherries
- Classic Peppermint Bark
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- and...most important...absolutely DELICIOUS