Salted Caramels

8 Mar

Mmmm…Caramels. Who DOESN’T like caramel? Internet friends OFF if you don’t like caramel. I’m sorry, it’s tough love, I know, but it has to be done because I really don’t think I can relate so someone who doesn’t like this creamy, sugary, goodness.

Both my Dad and Mr. Delish are big fans of caramel and butterscotch so I am constantly trying to think of new and fun things to make with those flavors. Chewy caramels are usually the LAST thing I would attempt to make for a couple reasons:

  1. I am very impatient and easily distracted which causes me to wander off. Usually I am trying to watch the Real Housewives of OC and when I come back to reality I realize my house is filing with smoke from the sugar burning on my stove top. Woops.
  2. I am deathly afraid of catching myself on fire/burning myself. I know this is probably not a very good fear for a cook to have, but such is my burden.

I am also absolutely obsessed with Werthers Originals. I offer them to all my friends by saying “would you like a butterscotch?” They think I’m an 80 year old stuck in a 24 year old body.

Maybe I am.

Also my worst fear came true when I was making these last weekend. I was being irresponsible and using too small of a pot, when I combined the cream mixture with the caramel the whole thing boiled over everywhere and burnt on to my stove like nobodies business. Seriously not impressed. Don’t be like me.

Salted Caramels:
Makes about 40 candies

1 cup heavy cream
1/4 cup salted butter
2 tsp kosher salt
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water

Grease a 8 x 8 baking pan with non stick spray, line with parchment paper and then spray the parchment paper too.

Bring cream, butter and 1/2 tsp salt to just to a boil over medium high heat. Remove from heat and set aside.

In a large heavy saucepan with high sides, add sugar, corn syrup and water. Bring to a boil and stir until sugar is dissolved. Allow to boil without stirring until the mixture turns nice and golden brown.

Now very carefully remove the caramel from the heat (wear oven mitts!) stir in the cream mixture, it is going to bubble up and steam. Move the pot back to the heat and simmer for 10-15 minutes until a candy thermometer reads 248 degrees.

Carefully, pour the caramel into the prepared pan. Allow to cool in the fridge for 25-30 minutes. Remove and sprinkle the top with the remaining salt. The salt should stick well to the surface since it should still be quite soft. Refrigerate for another hour and a half.

Remove from the pan and slice into one inch squares. Leave like this if you are serving them right away or wrap each caramel in wax paper if you are serving them later.

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9 Responses to “Salted Caramels”

  1. Carley Bortolin March 8, 2012 at 10:37 pm #

    “would you like a butterscotch?” hahaha well if you are 80, at least you are the hottest 80 year old I've ever met.

    These look awesome!!! I love this flavour combo… score!

  2. Julia @The Roasted Root March 9, 2012 at 5:43 am #

    Impressive undertaking, caramel can be difficult! It looks like they turned out perfectly!

  3. Medeja March 9, 2012 at 10:18 am #

    I love home made candies! Such a nice thing to make them as a present..I should save the recipe :)

  4. Trader Joes Recipes March 9, 2012 at 4:05 pm #

    Can’t wait to try this recipe. My last attempt at caramels turned out a little too hard for my liking.

  5. Amy March 14, 2012 at 7:57 pm #

    I'm definitely going to give these a try! Thanks for sharing!

  6. Anonymous March 21, 2012 at 6:44 pm #

    When you return the pot to the heat, are you supposed to stir it all in, or not tough it?
    thanks :)

  7. Miss Delish March 21, 2012 at 8:46 pm #

    No do not stir it. You'll end up with a really sticky wooden spoon! :)

  8. Kristin December 30, 2012 at 12:43 pm #

    I found this recipe and decided to use it for holiday treats. The first couple of batches came out wonderfully! Unfortunately, since then they have been very hard and brittle (I have been eating them anyway…they do soften in my mouth eventually)…any thoughts?

    • missdelish January 2, 2013 at 4:40 pm #

      Hi Kristin, Sorry you had problems with your caramels! It sounds like they may have been cooked too long. Did you make sure that the temperature was right at 248 degrees? It can quickly go over that temperature so you really have to watch it. Other than that it could be the way that they are stored. If I am not using them right away I always make sure to wrap each in wax paper so they don’t dry out.

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