Homemade caramels make a fabulous holiday treat and an excellent gift at any time of the year!
I’ve been using this Soft Salted Caramels recipe for years!
Soft Salted Caramels
- 1 c heavy cream
- 5 tbs unsalted butter cubed
- 1.5 tsp fleur de sel, Maldon flake, or pink Himalayan salt
- 1.5 c white sugar
- .25 c light corn syrup
- .25 c water
- 1 tbs vanilla
- 1 tbs cognac, rum, or even flavoured whiskey [optional, totally optional!]
- Parchment and Butter or Baking Spray
- Candy Thermometer
- Wax Paper [optional]
- 1-2 tsp additional fleur de sel, Maldon flake, or pink Himalayan salt for dusting the tops of the caramels
- Dab an 8×8 square baking pan with a bit of butter or shots of baking spray.
- Line the baking pan with two trimmed sheets of parchment paper crossed in an x and folded up so as to rise up over the sides of the pan.
- Oil or butter the parchment lightly.
- In a small saucepan, bring cream, butter and salt to a boil over med low heat.
- Remove from heat and set aside.
- In a heavy medium saucepan, bring sugar, syrup and water to a boil over medium heat, stirring just until the granulated sugar is dissolved.
- Insert candy thermometer.
- Boil over medium low heat without stirring until the sugar reaches a golden caramel hue. [Based on experience, this temperature can vary between 300-320. We have had repeated success with 315F.]
- Remove from heat.
- Whisk in cream mixture and watch the mixture increase in volume.
- Insert and attach candy thermometer.
- Heat without stirring until caramel reaches 250F on a candy thermometer.
- Remove from stove and add vanilla and optional alcohol, stirring with a spoon or whisk.
- The mixture will foam up a bit again!
- Pour into prepared baking pan and refrigerate, covered, for at least 3-4 hours.
- After about 20 minutes of cooling, top caramels with a small bit of additional salt.
- Remove from pan.
- Slice into thin rectangular lengths with a pizza cutter.
- Wrap individually in rectangles of waxed paper, twisting at the ends to close.