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    Home » Recipes

    Homemade Salted Caramel Candy - Easily Made in Your Kitchen

    December 14, 2020 by Patti Estep Leave a Comment

    Jump to Recipe
    Bunches of salted caramel candles wrapped in brown parchment paper.
    Wrapped salted caramel candy next to an upwrapped candy on a black slate.

    Homemade salted caramel candy made right from your kitchen is a delicious treat you can give to everyone this holiday season.

    Wrapped and unwrapped homemade salted caramels

    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.

    This post contains some affiliate links (that means if you make a purchase after clicking a link, there’s no additional cost to you, but I will earn a very small commission. ) i.e. as an Amazon Associate, I earn from qualifying purchases. Click here to read my full disclosure policy.

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    Baking pan lined with parchment paper and sprayed with cooking oil.

    How to Make Homemade Salted Caramel Candy

    Lining your baking pan with parchment or wax paper is a must. Then you also need to spray it. Even then I had a little trouble with it sticking to the caramel.

    Sugars, cream and butter in a heavy saucepan.

    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.

    Caramel mixture bubbling in a large saucepan with a candy thermometer.

    Tip: Use a deep heavy saucepan because as you can see the sugars and cream really bubble up as the sugar slowly caramelizes.

    Caramel mixture poured into a prepared pan.

    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.

    Salted caramel in a slap.

    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 candies. One wrapped in parchment and two unwrapped.

    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.
    Several homemade salted caramel candies wrapped in brown parchment paper on a black slate.

    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.

    Patti signature

    More Salted Caramel Recipes

    • Salted Caramel Chocolate Thumbprints
    • Salted Caramel Pretzel Bars
    • Chocolate Caramel Pretzel Treats

    Brown parchment paper used to wrap homemade salted caramel candies.
    Wrapped and unwrapped homemade salted caramels

    Homemade Salted Caramels

    Homemade salted caramels made great gifts and are really easy to make. Try this simple step by step recipe for your holiday gift giving.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 45 mins
    Additional Time 2 hrs
    Total Time 2 hrs 50 mins
    Course Candy
    Cuisine American
    Servings 76 - 80
    Calories 64 kcal

    Equipment

    • Natural Kraft Parchment 5" x 5" Squares Wrappers for Caramels
    • Classic Candy Thermometer, with clip
    • Rubbermaid High Heat Scraper 9-1/2
    • Reynolds Kitchens Unbleached Parchment Paper Roll, 45 Square Feet

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    Use a heavy deep pan as the liquid tends to bubble up and get messy.

    Nutrition

    Serving: 1gCalories: 64kcalCarbohydrates: 7gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gCholesterol: 12mgSodium: 101mgSugar: 7g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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