Homemade Salted Caramels

I am very excited about these homemade salted caramels. They are just as delicious as the caramels you'll find in a gourmet candy shop. They are so unbelievably tasty!

I've been totally intimidated about making candy. For example, what the heck is "hard ball stage?" How is it different than "soft crack stage?" How do these caramels end up chewy while this pecan brittle ends up crunchy?

I guess it's all about what the candy looks like when you drop a bit of it into cold water. Here's a little bit of candy making science. Thank goodness someone invented the candy thermometer (affiliate link).

Fortunately, these caramels are a lot easier than they sound as long as you pay attention. In fact, you'll look like a rock star for very little effort. Just don't skip the corn syrup in this recipe. It really helps in keeping the candy from not crystalizing and adds a lot of flexibility when you make mistakes.

Bottom line: This candy is delicious, and reminiscent of what you might find in a fancy candy store. When I'm ready to take my candy making "skills" to the next level, I might actually coat these in chocolate and sprinkle them with salt. In the meantime, I'm so happy with how these turned out.

Actually, the most tedious part was individually wrapping them, mostly because I wanted to eat every other one. I offered some to my grandsons and they approved.

Me: Do you like caramels?

Grandson: Yes!

Me: These are kind of chewy. Is that okay?

Grandson: Yes! That's the way I like it!

Me: I made these.

Grandson: You did?

Me: Yep!

Grandson: You wrapped these too?

Me: Yep!

Grandson: (after tasting one) Can I have five more?

They also thought the sea salt on top was sugar, which made them extra appealing.

Tips for making homemade caramels:

First, if you are new at candy making, pull the pan off of the heat at about 200 degrees F. before stirring in the rest of the ingredients. This will give you a little leeway.

Second, be sure to have a candy thermometer that you can clip to the side of the pan. You don't have to get all fancy or digital. Plus, the thermometer will also come in handy for deep frying.

Third, be sure to have the pan your are going to pour the cooked caramel into all prepped and ready before you begin.

Finally, the main thing to keep in mind is that the higher the temperature your candy reaches, the harder the candy will end up.

Easy Candy Recipes

• Chocolate Raspberry Truffles by That Recipe
• Easy Homemade Chocolate Truffles by Family Around the Table
• Easy Keto Pralines by Our Good Life
• Easy Peanut Butter Chocolate Swirl Bark by Blogghetti
• Easy Peanut Butter Fudge by A Kitchen Hoor's Adventures
• Hot Cocoa Fudge by Hezzi-D's Books and Cooks
• Pecan Turtles by A Day in the Life on the Farm
• Pistachio Brittle without Corn Syrup by Art of Natural Living

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Homemade Salted Caramels Recipe

Yield: 24 servings

Author: Karen Kerr

I am very excited about these homemade salted caramels. They are just as delicious as the caramels you'll find in a gourmet candy shop. They are so unbelievably tasty!

ingredients:

• 1 cup heavy cream
• 1/3 cup light corn syrup (you can also use dark corn syrup or a combination of both light and dark)
• 2 tablespoons of honey
• 1 cup sugar
• 1/4 tsp Kosher salt
• 2 tablespoons unsalted butter
• 1/2 tsp vanilla
• Fleur de Sel to taste

instructions:

How to cook Homemade Salted Caramels Recipe

1. Line an 8 by 8 inch cake pan with a 8 inch by 16 inch piece of parchment paper, so that it will hang over the sides of the pan on both sides. Spray the parchment and the pan with spray oil.
2. In a large saucepan, combine the cream, corn syrup, honey, sugar, and salt.
3. Bring the mixture to a boil over medium low heat, stirring constantly.
4. Once the mixture is boiling, clip a candy thermometer to the side of the pan, continue to cook until the mixture reaches 244 degrees F, stirring frequently. This should take about 15 minutes.
5. Remove the pan from the heat and add the butter and vanilla. Stir until smooth and then quickly pour the mixture into the prepared cake pan. Sprinkle with the sea salt.
6. Let the pan sit undisturbed for about 3 hours.
7. Lift the caramel out of the pan with the parchment paper. With a large, sharp chef's knife, cut the caramel into 1 inch by 1/2 inch pieces.
8. Wrap each piece with wax paper. Store in an airtight container for up to one month. As if it could last that long....

Calories
93.31

Fat (grams)
4.55

Sat. Fat (grams)
2.88

Carbs (grams)
13.66

Fiber (grams)
0.00

Net carbs
13.66

Sugar (grams)
13.66

Protein (grams)
0.30

Sodium (milligrams)
30.10

Cholesterol (grams)
13.75

https://www.karenskitchenstories.com/2015/10/homemade-salted-caramels.html

Karen's Kitchen Stories

caramels, homemade candy

Dessert, candy

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