Description
Soft, chewy, and buttery, these Sea Salted Caramels are the perfect combination of sweet and salty. Easy to make with simple pantry ingredients, they’re ideal for snacking, gifting, or serving at special occasions.
Ingredients
Scale
- ½ cups granulated sugar
- ¼ cup light corn syrup
- ¼ cup water
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- Flaky sea salt (e.g., Maldon or Fleur de Sel) for sprinkling
- Cooking spray
- Wax paper for wrapping
Instructions
- In a medium saucepan, combine sugar, corn syrup, and water. Stir gently to combine, then stop stirring. Attach a candy thermometer to the pot.
- Heat over medium-high until the sugar syrup turns golden. Swirl the pan gently if browning unevenly.
- When the sugar reaches 300°F and turns deep golden, reduce the heat and whisk in heavy cream and butter carefully. The mixture will bubble vigorously.
- Cook the caramel over medium-high heat until it reaches 250°F (hardball stage).
- Pour the mixture into an 8×8 pan lined with parchment paper and coated with cooking spray. Sprinkle with flaky sea salt. Let cool completely.
- Slice the set caramel into pieces, sprinkle with more sea salt if desired, and wrap in wax paper.
Notes
- Avoid stirring once the sugar dissolves to prevent crystallization.
- Use a candy thermometer for best results.
- Cooling the caramel in the fridge makes cutting easier.
- Wrapped caramels can be stored at room temperature for up to 2 weeks or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: dessert
- Method: stovetop
- Cuisine: american
Nutrition
- Serving Size: 1 piece
- Calories: 47
- Sugar: 7g
- Sodium: 45mg
- Fat: 2g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0.03g
- Carbohydrates: 7g
- Fiber: 0
- Protein: 0.1g
- Cholesterol: 7mg