These salted caramel candies are a dreamy blend of rich, buttery sweetness with a hint of savory salt. Each bite offers a smooth, creamy texture that melts in your mouth, leaving behind a luxurious caramel flavor. With just 20 minutes of prep time, you can create these indulgent treats that are perfect for gifting or savoring yourself. The balance of sweet and salty is irresistible, making them a crowd-pleaser for any occasion.
After a quick prep, let the candies cool for 4 hours to achieve their perfect chewy yet firm consistency. The glossy finish and golden hue make them as beautiful as they are delicious. Whether you’re a caramel lover or new to homemade candies, this recipe is simple yet rewarding. The aroma alone will have you counting down the minutes until they’re ready to enjoy!
What You’ll Need
- ½ cup (4 fl oz/120 ml) heavy whipping cream
- ½ cup (4 oz/115 g) unsalted butter (plus extra for greasing)
- 1 teaspoon salt
- 1 cup (8 oz/225 g) granulated sugar
- ¼ cup (2 fl oz/60 ml) water
- Flaky salt for garnish (optional)
How to Make Salted Caramel Candies
- Prepare the pan: Butter an 8-inch (20-cm) square baking dish and line it with parchment paper, leaving enough overhang on the sides. Butter the parchment paper and set the dish on a heat-proof surface.
- Combine cream mixture: In a glass measuring jug or small saucepan, combine the heavy cream, butter, and salt. Heat until the butter melts (microwave or stovetop). Set aside.
- Cook the sugar: In a small, high-sided saucepan, combine the sugar and water. Attach a candy thermometer and cook over medium heat without stirring until the sugar dissolves and the mixture boils.
- Watch for color: After 5 to 10 minutes, the sugar will turn a deep amber. As soon as it reaches 320°F (160°C), immediately turn off the heat.
- Add cream mixture: Carefully pour the cream mixture into the sugar (it will bubble and steam). Turn the heat back to low and stir until fully combined. Stop stirring and cook for another 5-10 minutes until the mixture reaches 250°F (120°C).
- Pour and cool: Immediately pour the hot caramel into the prepared baking dish. Let it cool and set completely, at least 4 hours.
- Finish and store: Once set, sprinkle with flaky salt (if using) and cut into 16 squares. Wrap each caramel in wax paper and store in an airtight container at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions
These salted caramel candies are a treat on their own, but they can also elevate other desserts. Try crumbling them over vanilla ice cream for a decadent topping or pairing them with a warm cup of coffee or tea. They also make a delightful addition to a dessert charcuterie board alongside dark chocolate and nuts.
Storage Secrets: Keeping Your Candies Fresh
To maintain their chewy texture, store the individually wrapped caramels in an airtight container at room temperature. They’ll stay fresh for up to 3 days. For longer storage, keep them in the fridge for up to 2 weeks, but let them come to room temperature before enjoying for the best flavor and texture.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the caramel mixture up to a day in advance and let it set in the fridge overnight. When ready, simply cut and wrap the candies. Additionally, using a microwave-safe jug for the cream mixture can save you a step on the stovetop.
Equipment Essentials: Tools You’ll Need
A candy thermometer is crucial for this recipe to ensure the caramel reaches the right temperature. A high-sided saucepan is also recommended to prevent spills when the mixture bubbles up. Don’t forget parchment paper for easy removal and cutting of the caramel slab.
Recipe Variations: Customize Your Caramels
For a twist, try adding a teaspoon of vanilla extract to the cream mixture for extra flavor. You can also experiment with different salts, like smoked sea salt, for a unique garnish. If you prefer a softer caramel, reduce the final cooking temperature to 245°F (118°C).
Salted Caramel Candies
Ingredients
- ½ cup heavy whipping cream
- ½ cup unsalted butter
- 1 teaspoon salt
- 1 cup granulated sugar
- ¼ cup water
- Flaky salt for garnish (optional)
Instructions
- Butter an 8-inch (20-cm) square baking dish and line with enough parchment paper that it comes up the sides. Butter the parchment paper, then place the baking dish on a heat-proof surface and set aside.
- In a glass measuring jug, combine the heavy cream, butter, and salt, and microwave until the butter melts. (You can also do this in a small saucepan on the stove.) Set aside.
- Place the sugar and water in a small, high-sided saucepan. Clip a candy thermometer to the pan and cook over medium heat without stirring.
- Once the sugar has dissolved and the mixture is boiling, watch the temperature carefully (but do not stir the mixture).
- After 5 to 10 minutes, the sugar will start to turn a deep amber. As soon as the temperature reaches 320°F (160°C), immediately turn off the heat and carefully pour the cream mixture into the sugar. (It will bubble up and steam.)
- Turn the heat back on to low. Stir until the mixture is dissolved then stop stirring. Continue to cook for another 5-10 minutes until the mixture reaches 250°F (120°C), then immediately pour the hot caramel into the prepared baking dish. Let cool and set completely, at least 4 hours.
- Once set, sprinkle with flaky salt, if using, and cut the caramel into 16 squares.
- Individually wrap each caramel in a square of wax paper to keep them from sticking together and store in an airtight container at room temperature for 3 days.
