Salted Soft Caramels Recipe

5 2 1
Salted Soft Caramels Recipe
Salted Soft Caramels Recipe photo by Taste of Home
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Salted Soft Caramels Recipe

Read Reviews
5 2 1
Publisher Photo
Velvety smooth homemade caramels have a sprinkling of kosher salt to create a sweet-salty sensation. Best of these caramels don't call for each to be wrapped in waxed paper or plastic wrap...a very tedious chore. The hot caramel is poured into miniature muffin liners instead. —Kathryn Conrad, Milwaukee, Wisconsin
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup heavy whipping cream
  • 2 tablespoons plus 1-1/2 teaspoons butter
  • 1/4 teaspoon kosher salt
  • 3/4 cup sugar
  • 2 tablespoons water
  • 2 tablespoons light corn syrup
  • Smoked or kosher salt

Directions

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. Yield: 2-1/2 dozen.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. You could also top with toasted nuts, candied ginger or candied flowers.
Originally published as Salted Soft Caramels in Taste of Home Christmas Annual Annual 2011, p154

Nutritional Facts

1 caramel: 45 calories, 2g fat (2g saturated fat), 8mg cholesterol, 25mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 0 protein.

  • 1/2 cup heavy whipping cream
  • 2 tablespoons plus 1-1/2 teaspoons butter
  • 1/4 teaspoon kosher salt
  • 3/4 cup sugar
  • 2 tablespoons water
  • 2 tablespoons light corn syrup
  • Smoked or kosher salt
  1. 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.
  2. 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.
  3. Gradually stir in the cream mixture. Cook and stir over medium heat until a candy thermometer reads 247°.
  4. Remove from the heat. Pour into prepared liners (do not scrape saucepan). Sprinkle with salt. Let stand until firm, about 2 hours. Yield: 2-1/2 dozen.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. You could also top with toasted nuts, candied ginger or candied flowers.
Originally published as Salted Soft Caramels in Taste of Home Christmas Annual Annual 2011, p154

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Reviews forSalted Soft Caramels

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lawessel User ID: 272416 180821
Reviewed Dec. 27, 2012

"This was very simple and very good."

MY REVIEW
Bernstetter User ID: 8399 150924
Reviewed Dec. 11, 2012

"Be sure you TOTALLY cover the papers with cooking spray, or there is NO way the paper is coming off the caramels! Just wrecked this recipe by not doing this!"

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