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Photo: Ryan Benyi; Styling: Stephana Bottom Photo by: Photo: Ryan Benyi; Styling: Stephana Bottom

Salted-Butter Caramels

All You MARCH 2011

  • Yield: about 50 pieces
  • Cook time: 45 Minutes
  • Prep time: 10 Minutes
  • Cool: 4 Hours
  • Cost Per Serving:$.15


  • 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.

Nutritional Information

Amount per serving
  • Calories: 107
  • Fat: 7g
  • Saturated fat: 5g
  • Protein: 0.0g
  • Carbohydrate: 11g
  • Fiber: 0.0g
  • Cholesterol: 23mg
  • Sodium: 6mg

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Salted-Butter Caramels Recipe