Best Salted Caramels Recipes

SALTED CHOCOLATE CARAMELS

Steps:

• Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.
• Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
• Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.
• Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.

SALTED BLACK LICORICE CARAMELS

Steps:

• Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on long sides. Lightly coat parchment with nonstick spray. Cook sugar, sweetened condensed milk, molasses, butter, salt, and 3 Tbsp. water in a medium saucepan over medium heat, stirring with a heatproof rubber spatula, until sugar is dissolved, butter is melted, and mixture is smooth. Fit saucepan with thermometer and bring mixture to a boil, stirring constantly and scraping bottom with spatula to keep mixture from burning, until thermometer registers 246°F. Remove pan from heat and stir in anise extract and food coloring, if using, then immediately pour into prepared pan and sprinkle with sea salt. Loosely cover pan with plastic wrap and let sit until caramel is cool and set, at least 2 hours.
• Lift caramel out of pan using parchment overhang. Peel away parchment and cut caramel into a 6x4 grid to make 24 pieces total. Wrap individually in waxed paper or parchment paper.
• Do Ahead
• Caramels can be made 2 days ahead. Store at room temperature in an airtight container.

SALTED CARAMELS

Steps:

• Butter and line the base and sides of a 20 x 30cm tin with baking parchment.
• Pour the cream into a saucepan along with the butter and vanilla, then bring to a simmer. Swirl the pan to melt the butter, then remove from the heat.
• In a separate pan, melt the sugar and golden syrup together, stirring occasionally. Once the sugar granules have dissolved, bring to the boil and cook until the temperature reaches 155C on a sugar thermometer. Remove from the heat and swiftly whisk through the cream mixture. Return to the heat and cook until the mixture reaches 127C, constantly whisking so it doesn't catch.
• Pour the caramel into the tin, tilting so it reaches the corners. Leave to set for 15 mins, then sprinkle with the salt. Leave to cool completely at room temperature (preferably overnight). Cut into squares using a very sharp, slightly oiled knife, then wrap each one in a square of baking parchment.

SALTED CHOCOLATE CARAMELS

Steps:

• 1. Grease the baking sheet with the 1 teaspoon butter, and set it aside on a heatproof surface.
• 2. Combine the sugar, chocolate, evaporated milk, and heavy cream, in a large (6- to 8-quart) saucepan or stockpot. Bring to a boil over medium-high heat, uncovered and without stirring.
• 3. Once the mixture has come to a boil, insert the candy thermometer. Add the corn syrup, and stir gently with the heatproof spatula until everything is mixed well. Reduce the heat to medium-low and cook, stirring often and making sure to scrape the bottom of the pot to keep the mixture from burning, until the mixture reaches 230°F/110°C (thread stage), about 30 minutes.
• 4. Add the 3 1/2 tablespoons butter and, stirring continuously, cook the caramel until it reaches 238°F/115°C (soft ball stage), 15 to 20 minutes. Remove the caramel from the heat.
• 5. Stir in the salt, making sure to mix well so that it's distributed evenly. Wearing oven mitts, carefully pour the caramel onto the prepared baking sheet. Allow it to cool completely until it's firm to the touch, at least 3 hours, preferably overnight. (If it's humid, cover the caramel with plastic wrap until you can cut it and wrap it in wax paper.)
• 6. Lightly coat a sharp chef's knife with cooking spray, and run the tip around the edge of the baking sheet to release the caramel. Gently turn the caramel out onto the lined cutting board, and cut it into 1-inch squares. Wrap the pieces in wax twisting paper (to turn the squares into little logs, fold each piece over on itself, wrap the twisting paper around it and roll the wrapped caramel against the cutting board, then twist the ends of the paper shut).
• Store the caramels in an airtight container at cool room temperature for up to 4 weeks; they'll last for up to 3 months in the refrigerator.

SALTED BUTTER CARAMELS

Steps:

• Line an 8-by-8-inch baking pan with aluminum foil that extends over the sides. Grease with vegetable oil. In a heavy 4-quart saucepan, bring the cream to a boil. Add the sugar, corn syrup and honey and stir constantly with a wooden spoon until the mixture comes to a boil. Cook, stirring occasionally, until the mixture reaches 257 degrees on a candy thermometer, 15 to 30 minutes.
• Remove the pan from the heat and, with oven mitts on, stir in the butter, vanilla and 2 teaspoons salt. Pour into the prepared pan and let cool. If you are not coating them in chocolate, let cool slightly and sprinkle with the remaining salt. When completely cool, coat a cutting board and the blade of a large chef's knife with vegetable oil. Invert the caramel onto the cutting board; peel off the foil and invert again. Cut the caramel into 8 1-inch-wide strips; then cut each strip into 1/2-inch pieces.
• To coat with chocolate, melt the chocolate in a double boiler (temper it if you want the coating to have polish; directions can be found at www.baking 911.com). Using a fork to hold the caramel pieces, dip them one at a time into the chocolate and set them on a rack to cool. After dipping 4 caramels, sprinkle each with a little of the remaining sea salt. Transfer to parchment paper to set up and cool.

SALTED WHISKEY CARAMELS

Steps:

• Line 9-inch square pan with parchment paper; spray with cooking spray.
• In 1-quart saucepan, heat butter, whipping cream, whiskey, vanilla and salt to boiling, stirring frequently. Remove from heat; set aside.
• In 3-quart saucepan, mix sugar, corn syrup and water. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a light golden amber color and candy thermometer reads 310°F.
• When sugar mixture reaches 310°F, add cream mixture. Beating with whisk, cook until thermometer reads 248°F. Pour caramel into pan; cool 10 minutes. Sprinkle with sea salt; cool completely.
• Cut into squares; wrap individually in parchment paper.

SALTED PUMPKIN CARAMELS

Steps:

• Dry toast the pepitos in a skillet until they start to pop. Line the bottom and the sides of an 8-in square glass pan with parchment. Butter the parchment on the sides of the pan. Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment. In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture quite warm, but not boiling. Set aside. In a second heavy bottomed pan, with sides at least 4 inches high, combine the sugar, both syrups and water. Stir until the sugars are melted, Then let it boil until it reaches 244 degrees (the soft ball point on a candy thermometer). Then very carefully add the cream and pumpkin mixture, and slowly bring this mixture to 240 degrees as registered on a on a candy thermometer. This can take awhile -- like 30 minutes -- but don't leave the kitchen, watch it carefully and stir it more frequently once it hits 230 degrees to keep it from burning at the bottom of the pan. As soon as it reaches the 240, pull it off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated. Pour the mixture into the prepared pan. Let cool 30 minutes and sprinkle the salt over the top. Let the caramels fully set (at least 2 hours) before using a hot knife to cut them into 1-inch squares and wrapping them individually in waxed paper.

PUMPKIN SALTED CARAMELS

Steps:

• 1. Line an 8-inch square pan with parchment; butter bottom and sides of paper very thoroughly. 2. In a heavy-bottomed saucepan over medium-low heat, stir cream, pumpkin, and pumpkin pie spice. Heat until just before the mixture started to boil, remove from heat and set aside. 3. Combine sugar, corn syrup and water in another heavy-bottomed saucepan over medium heat. Boil mixture until the temperature reads at 240 degrees F. 4. Gradually stir the pumpkin mixture into the sugar mixture. Heat to 220-240 degrees F, depending on your desired consistency, for up to 45 minutes; stir occasionally. Remove from heat and vigorously stir in butter and vanilla. Immediately transfer to parchment-lined pan, and let cool for at least 30 minutes. Sprinkle with sea salt before cutting into squares and serving.

SALTED WHISKEY CARAMELS

Steps:

• 1. Line a 9-inch square pan with parchment or wax paper, allowing the paper to drape over the sides; spray lightly with cooking spray.
• 2. In 1-quart saucepan, heat butter, whipping cream, whiskey, vanilla and 1/4 teaspoon salt to a boiling, stirring frenquently. Remove from heat; set aside.
• 3. In 3-quart saucepan, mix sugar, corn syrup and water. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a warm golden brown.
• 4. When sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. BE CAREFUL - it will violently bubble up. Cook over meduim-low heat for about 10 minutes, until mixture reaches 248 degrees F on a candy thermometer. Pour caramel into prepared pan; cool for 10 minutes. Sprinkle with 1 Tbsp. kosher salt; cool completely.
• 5. Cut into squares; wrap individually in wax paper.

CHOCOLATE-COVERED SALTED CARAMELS

Steps:

• Insert toothpick into 1 caramel; dip in chocolate, turning until completely coated. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.
• Sprinkle with salt. Let stand at room temperature 30 min. or until chocolate is firm.

SALTED SOFT CARAMELS

Steps:

• Arrange 30 paper or foil candy cups on a baking sheet. Spritz each cup with cooking spray; set aside. In a small heavy saucepan, bring the cream, butter and salt to a boil; keep warm., In a large heavy saucepan, combine the sugar, water and corn syrup; cook until sugar is dissolved, stirring occasionally. Bring to a boil; cook, without stirring, until mixture turns a golden amber color, about 4 minutes., Gradually stir in the cream mixture. Cook and stir over medium heat until a candy thermometer reads 247°., Remove from the heat. Pour into prepared liners (do not scrape saucepan). Sprinkle with salt. Let stand until firm, about 2 hours.

SALTED MILK CHOCOLATE CARAMELS

Steps:

• 1. Melt the butter.
• 2. Add, salt, sugar, cream, glucose syrup, syrup, chocolate and vanilla.
• 3. Let simmer for about 30-40 min on low heat. You can also boil it longer, just make sure the heat stays under 100 degrees Celsius. I like to boil my caramel longer, since I believe it adds more4.
• 4. After 30 - 40 min increase the heat and boil it until it has reached 120-125 degrees Celsius. OR make something called a ball-test (see at the end of receipt.
• 5. Poor in to a oven form with a baking paper in or buttered.
• 6. Put in the fridge to set. When set a little, sprinkle some extra sea salt on the caramel, believe me, this is what makes these babies heaven to eat so don´t skip the salt people!
• 7.Cut in to desired size.
• 8. Cut squares out of baking paper, pack each on them in or why not skip this part and eat them straight away?;) Enjoy!

SALTED WHISKEY CARAMELS

Steps:

• LINE a 9-inch-square pan with parchment or wax paper, allowing paper to drape over two sides to create a sling that will help remove caramels later. Spray paper lightly with cooking spray. BRING butter, heavy whipping cream, whiskey, vanilla and 1/4 teaspoon salt to a boil in a 1-quart saucepan, stirring frequently. Remove from heat; set aside. MIX sugar, corn syrup and water in a 3-quart saucepan. Bring to a boil over medium-high heat. Do not stir. Boil until sugar turns a warm golden brown. WHEN sugar mixture reaches 310 degrees on a candy thermometer, turn off heat and slowly add cream mixture. Be careful; it will bubble up violently. Cook over medium-low heat for about 10 minutes, stirring constantly until the mixture reaches 248 degrees. Pour caramel into pan; cool 10 minutes. Sprinkle with up to 1 tablespoon salt; cool completely. CUT into squares; wrap individually in parchment paper.

SALTED CARAMELS

Steps:

• Spread dulce de leche on small butter crackers. Sandwich with vanilla ice cream.

SALTED BUTTER CARAMELS

Steps:

• Lightly coat an 8x8" baking pan with nonstick spray and line with parchment paper leaving a 2” overhang on all sides. Place cream in a small saucepan and scrape in seeds from vanilla bean; add pod. Heat over medium heat until cream just begins to steam, about 5 minutes; remove from heat and let cool slightly; remove vanilla pod. Fit a small saucepan with thermometer and bring sugar, corn syrup, and ¼ cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until thermometer registers 350° and mixture turns a deep amber color, about 5 minutes. Remove from heat and stir in vanilla cream and a pinch of fleur de sel (mixture will bubble vigorously, then the heat will drop quite a bit). Return to medium heat and cook, stirring, until thermometer registers 248° and caramel is smooth, about 1 minute. Remove caramel from heat and whisk in butter, a little at a time, until smooth. Pour mixture into prepared baking pan and let cool 4 hours or overnight. Using parchment paper, lift caramel from pan; cut into ¾” pieces and sprinkle with fleur de sel before serving. Do Ahead: Caramels can be made 5 days ahead. Store wrapped tightly at room temperature.

SALTED WHISKEY CARAMELS

Steps:

• 1. Line 9-inch pan with parchment paper; spray with cooking spray.
• 2. In 1-quart saucepan, heat butter, whipping cream, whiskey, vanilla and kosher salt to boiling, stirring frequently. Remove from heat; set aside.
• 3. In 3-quart saucepan, mix sugar, corn syrup and water. Heat to boiling over medium high heat. DO NOT STIR. Boil until sugar turns a light amber color and candy thermometer reads 310 F.
• 4. When sugar mixture reaches, 310F, add cream mixture. Beating with whisk, cook until thermometer reads 248F. Pour caramel into pan; cool 10 minutes. Sprinkle with seat salt; cool completely.
• 5. Cut into squares; wrap individually in parchment paper.

SALTED CARAMELS

Steps:

• 1. Line the bottom of an 8-inch-square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over two sides. 2. In a deep saucepan (89 diameter by 4 1/2" deep), stir together 1/4 cup water with the sugar and corn syrup and bring them to a boil over medium-high heat. Continue to boil until the mixture is a warm golden brown color. Don't stir — just swirl the pan to mix. Watch carefully, as it will burn quickly at the end! 3. In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside. 4. When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful! It will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248°F (firm ball) on a candy thermometer. Very carefully (because it's hot!) pour the caramel into the prepared pan and refrigerate until firm. 5. When the caramels are cold, use the parchment paper to pry the sheet from the pan onto a cutting board (note: the caramels will still be supple and easy to handle – if too stiff, allow to sit at room temperature for 10 minutes). Using the parchment and starting from the long side, tightly roll the caramel up until you have rolled 1/3 of it. Cut along the edge and repeat two more times. Use the parchment to gently roll each log to even out the thickness and smooth out the seam from the cut side. Cut each roll into 8-10 pieces, taking care not to touch the caramel with your finger. Sprinkle each piece with fleur de sel and wrap individually in glassine or parchment paper. Store in the refrigerator and serve the caramels chilled.