Smooth, creamy caramel blends with a tongue-tingling salty note in this salted butter caramels recipe. Try serving the salted caramels with a tiny sprinkling of salt or dip them in melted dark chocolate for delicious contrast.
Cook's note: For more details and pictures, read the step-by-step tutorial on making salted butter caramels.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
- 1 cup heavy cream (whipping cream)
- 5 tablespoons butter, cut into 5 pieces
- 1 teaspoon sea salt
- 1 1/2 cups granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
Line an 8-inch by 8-inch square pan with non-stick foil.
In a small saucepan, bring the heavy cream, butter, and sea salt to a simmer. Once the butter has melted and the cream starts to bubble, remove the pan from the heat and set it aside.
In a medium saucepan set over medium heat, bring the sugar, corn syrup, and water to a boil. Frequently draw a spoon or heat-proof spatula across the mixture to dissolve the sugar. Continue cooking, carefully swirling the pan, until the melted sugar mixture takes on a uniform medium caramel color.
Continue cooking the caramel over medium heat and gently pour in the hot cream. The mixture will bubble up; carefully stirring it down with a long-handled spoon will prevent any boil-over.
Cook the salted butter caramel, stirring frequently, until it reaches 240F or forms a slightly firm ball when a teaspoon of candy is dropped into ice-cold water. The final temperature you want the candy to register is 240F, between the soft ball and hard ball stages.
Pour the hot salted butter caramel into the prepared pan and allow it to cool for 2 to 3 hours at room temperature. Cut the caramel into 24 pieces and serve.
This salted butter caramels recipe makes 24 servings.
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