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Salted Soft Caramels

 Salted Soft Caramels
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
30 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

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Salted Soft Caramels (continued)

Editor's Note: 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.
Nutritional Facts: 1 caramel equals 45 calories, 2 g fat (2 g saturated fat), 8 mg cholesterol, 25 mg sodium, 6 g carbohydrate, 0 fiber, trace protein.