Salted-Butter Caramels

Salted-Butter Caramels Recipe
Photo: Ryan Benyi; Styling: Stephana Bottom


about 50 pieces

Cost per Serving:


Recipe Time

Prep: 10 Minutes
Cook: 45 Minutes
Cool: 4 Hours

Nutritional Information

Calories 107
Fat 7 g
Satfat 5 g
Protein 0.0 g
Carbohydrate 11 g
Fiber 0.0 g
Cholesterol 23 mg
Sodium 6 mg


2 cups sugar
2 cups heavy cream
1 cup light corn syrup
16 tablespoons (2 sticks) salted butter
1 teaspoon vanilla extract
Coarse salt, optional


1. Line a 9-by-13-inch baking pan with heavy-duty foil, allowing ends to overhang by 1 inch.

2. In a large, heavy pot, combine sugar, 1 cup cream, corn syrup and butter. Cook over medium heat, stirring, until butter has melted and sugar has dissolved. Increase heat to high and bring to a boil. Cook, without stirring, until mixture reaches 248°F on a candy thermometer, 25 to 30 minutes.

3. Combine remaining 1 cup cream and vanilla; carefully pour into caramel mixture (be careful, as mixture may bubble up). Cook until mixture returns to 248°F on candy thermometer, about 10 minutes. Pour into lined baking pan. Sprinkle with coarse salt, if desired. Cool slightly, then cover with plastic wrap and let stand at room temperature for at least 4 hours or overnight.

4. Place a sheet of parchment on a countertop and turn slab of caramel out onto parchment. Peel off foil. Cut slab crosswise into 10 strips, then cut each strip into 5 caramels.

Note: Nutritional analysis is per piece.

March 2011
Also featured in: Back to School Special, All You, None 2014;