Homemade Salted Caramels (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1/2 cup (113g) butter

02 - 1/2 cup (120ml) heavy cream or heavy whipping cream (36 to 40% butterfat content)

03 - 3 tablespoons (44ml) water

04 - 1/4 cup (60ml) light corn syrup

05 - 1 cup (200g) sugar

06 - 1/2 teaspoon flaked sea salt, like Maldon

# Instructions:

01 - Lightly oil a 9×5-inch loaf pan. Cut a piece of parchment paper to fit inside with at least an inch overhang on the sides. Lightly oil the parchment paper, place it in the pan, and set aside.

02 - Cut the butter into 8 pieces, then add to a microwave-safe bowl. Add the heavy cream. Heat in the microwave for 1 to 2 minutes until the butter melts and the mixture is hot. Set aside.

03 - In a small saucepan, combine the water and corn syrup. Add the sugar, being careful not to splatter it on the sides of the pan. Gently stir the sugar into the water and corn syrup, just enough to moisten it.

04 - Heat the mixture over medium heat until the sugar boils. Cover with a lid for 1 minute to create steam. Remove the lid and attach a candy thermometer. Cook until it reaches 320°F (160°C) and turns light amber, 5 to 10 minutes.

05 - Carefully and slowly pour about a sixth of the butter and cream mixture into the sugar, stirring to incorporate. Repeat with remaining cream and butter in small batches, stirring between additions.

06 - Continue cooking until the caramel reaches 240°F (115°C), 5 to 10 minutes.

07 - Pour caramel into prepared pan. Let cool for 20 minutes, then sprinkle with salt. Allow to cool completely (about 3 ½ hours).

08 - Unmold the caramel. If too soft, refrigerate for 30-45 minutes. Cut into 1-inch by 1/2-inch rectangles. Wrap individually in plastic wrap or waxed paper.

# Notes:

01 - Can substitute corn syrup with pure honey or golden syrup

02 - For softer caramels, add 2-4 more tablespoons of cream

03 - For firmer caramels, cook to 245°F instead of 240°F

04 - Not recommended to double the recipe

05 - Can be stored in refrigerator for up to two weeks or frozen for up to a month

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