Homemade salted caramel candy made right from your kitchen is a delicious treat you can give to everyone this holiday season.
Salted caramel is that flavor that you see everywhere. I thought it would be nice to make some homemade salted caramel candy for my family this year. I've made many homemade mixes for the family. From homemade chocolate candy drops to all the cookie recipes, a good foodie gift is always appreciated.
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How to Make Homemade Salted Caramel Candy
Lining your baking pan with parchment or waxed paper is a must. Then you also need to spray it. Even then I had a little trouble with it sticking to the caramel.
It's interesting that not many ingredients are required to make this yummy candy. It's not low calorie. Butter, heavy cream, granulated sugar, and corn syrup. But hey, it is a candy treat and you don't make it very often.
Tip: Use a deep heavy saucepan because as you can see the sugars and cream really bubble up as the sugar slowly caramelizes.
What a beautiful color. You could probably cook your caramel a little longer for a deeper color but I thought this looked good.
Tip: You want to wait 20 minutes or so before sprinkling on the salt. If you don't wait the salt might melt and sink right into the caramel and you want it to stay on top.
If you decide to refrigerate the caramel to speed up the hardening process make sure you let it warm up a little. That will make it easier to pop out of the pan and pull off the parchment. However, don't let it get too warm or it will be hard to cut. You can always pop it back into the refrigerator for a little while to harden.
I ended up cutting 19 rows of caramel and then cut 4 caramels out of each row. That gave me 76 pieces. I really just eyeballed the cuts so I'm sure you could probably get an additional row giving you a total of 80 pieces. You could also cut them into squares or any size you want.
Homemade Salted Caramel Tips
- Use a high heat spatula. This works great for stirring and scraping the hot pot.
- Buy candy wrappers or make them by cutting parchment or waxed paper
- Don't forget to wait about 15-20 minutes after pouring the caramel into the pan before sprinkling on the coarse salt.
- The caramels should last a couple of weeks at room temperature, even longer (several months) if you keep them in the refrigerator or freezer.
Homemade treats are always a special gift. Everyone enjoys receiving them and I think it's so rewarding to be able to make them for others too.
- 1.5 sticks of butter 3/4 cup
- 2 cups heavy cream
- 1/2 cup corn syrup
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon coarse salt
- Spray a 9 x 13-inch baking pan. Then line it with parchment paper.
- In a heavy saucepan combine butter, granulated sugar, corn syrup, and 1 cup of heavy cream.
- Heat on high heat and stir gently until melted.
- When it comes to a low boil add a candy thermometer onto the side of the pan.
- Once the thermometer reaches 240 degrees carefully add the second cup of cream.
- Continue to let it boil until it darkens and reaches 248 degrees.
- Remove from heat.
- Carefully stir in the vanilla.
- Spray the parchment and pour the caramel into the prepared pan.
- Wait 20 minutes and then sprinkle the coarse salt over the top.
- Allow the caramel to cool completely. You can refrigerate it to speed up the process.
- Flip over the pan onto a cutting board.
- Remove parchment.
- Using a sharp knife cut into 1/2 x 2-inch pieces. (I cut 1/2 lengths from the slab and then cut them into four pieces. )
- Cut pieces of parchment paper about 5 x 3 inches to wrap candy and twist the ends.
Use a heavy deep pan as the liquid tends to bubble up and get messy.
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Nutrition Information:Yield: 76 Serving Size: 1
Amount Per Serving: Calories: 64Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 101mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 0g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.