Print Recipe

Soft Salted Caramels

Ingredients

  • 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

Instructions

  • 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.