How to Make Salted Butter Caramels //

Salted Butter Caramels





Yield about 72 caramels (3/4-in/2-cm squares).

Think Salted Butter Caramels are tricky to make at home? This recipe will walk through the key steps to get this homemade gift done quickly and successfully.



Line a 9 x 5-in (23 x 13-cm) loaf pan with parchment paper, letting two sides overhang. (This will make it easier to unmold the caramels later on.) Set the pan on a cooling rack.

In a small saucepan, combine the cream, vanilla, and sea salt. Place over medium heat and bring to a simmer. Turn off the heat and cover to keep warm while you prepare the caramel.

In a large, stainless steel saucepan, whisk together the syrup and sugar. Add the butter and place over medium-high heat. Whisk until the sugar is fully melted. Clip a candy thermometer to the side of the pan, making sure the tip of the thermometer is immersed into the caramel mixture. Bring the mixture to a boil and cook, very gently swirling the pan twice to even out the cooking of the caramel, until the temperature reaches 310°F (155°C).

Remove the caramel from the heat. Slowly whisk the cream into the caramel. Be careful as the mixture will release hot steam and bubble up significantly. Make sure the candy thermometer still dips into the caramel; return to medium heat. Bring to a boil and cook until the temperature reaches 255°F (124°C) for a soft, chewy caramel, or 260°F (127°C) for a firmer, almost crunchy caramel.

Remove from the heat and whisk in a few cubes of butter at a time, incorporating fully before adding more. Once the butter is fully incorporated, pour the caramel into the prepared pan. Let cool for 10 minutes. Sprinkle with additional fleur de sel and let the caramel cool completely.

Remove the caramel from the pan by pulling on the parchment paper. Use a very sharp knife to cut into neat squares (lightly greasing or warming up the blade will help make this easier). Serve, or refrigerate the caramels in an airtight container for up to 1 week. (Make sure to separate layers with parchment or wax paper to avoid the caramels sticking to each other.) You can also wrap the caramels individually into squares of wax paper or in clear candy wrappers and package them in small bags or boxes to give them as gifts.

Courses Dessert

Cuisine French

Recipe by Food Nouveau at