Salted Caramels
Prep time: 
Cook time: 
Total time: 
Yield: 64 1-inch pieces
Salted Caramels are easier to make than you might think! Their lovely sweet/salty flavor is addictive and they make a beautiful, festive homemade gift or party treat.
  • 1½ cups sugar
  • ¼ cup light corn syrup
  • ½ cup water
  • 1 cup heavy cream
  • 5 tablespoons salted butter (or 5 tablespoons unsalted butter + ¼ teaspoon salt)
  • 1 teaspoon pure vanilla extract
  • Fleur de sel (or your favorite kind of sea salt), for sprinkling on top
  • Avocado oil or another neutral-flavored oil, to oil the pan
  • 8 by 8-inch baking dish
  • Pastry brush
  • 3-quart pot (about 6 inches in diameter and 4½ inches deep)
  • Another small saucepan (large enough to hold about 2 cups)
  • Candy thermometer
  • Wooden spoon
  • Parchment paper
  1. Get out all the ingredients and equipment you’ll need for this recipe.
  2. Line the bottom of an 8 by 8-inch baking dish with parchment paper so that it hangs over 2 sides; use a pastry brush to lightly brush the bottom and sides of the prepared pan with avocado oil.
  3. To a 3-quart pot, add the sugar, corn syrup, and water. Turn the heat on medium-high, bring the mixture up to a boil, and then cook until it turns a warm golden amber color. You can swirl the pot to mix the ingredients, but do not stir.
  4. While the sugar mixture cooks, in a separate small saucepan heat the heavy cream and butter over medium-low heat until it simmers. Turn off the heat and keep warm until ready to use.
  5. When the sugar mixture is a warm golden amber color, slowly add the cream/butter mixture; be very careful, as it will bubble up. Use a wooden spoon to stir in the vanilla. Continue to cook over medium-high heat until the caramel reaches 244F (firm ball stage) on a candy thermometer.
  6. Carefully pour the caramel into the prepared baking dish. Cool to room temperature, and then chill in the refrigerator until solid enough to handle.
  7. Using the parchment paper as grips, remove the caramel from the pan (you might need to run a sharp knife along the sides that are against the baking dish), and then use a sharp knife to cut it into 64 (1 inch square) or 32 (2 by 1-inch) pieces. Sprinkle a little fleur de sel on top of each piece, and then wrap in parchment paper that has been cut down to size.
  8. Store the caramels in the fridge or at room temperature.
Recipe adapted from Ina Garten’s recipe for Fleur de Sel Caramels.
Recipe by An Edible Mosaic™ at