How To Make Salted Caramels

Everywhere you turn in the pastry and culinary world right now, salted caramel has become a vibrant trend. It’s enhancing standard chocolate cupcakes, being made into ice cream, brownies, cakes, macarons, chocolates and much much more. And we’re not complaining. The strange mix of the sweet, creaminess of caramel and then the strong punch and contrast with sea salt is incredibly addictive. This is definitely one of the cases where just one won’t suffice and soon we’ve finished off a dozen in less time than is surely lady like. But you can avoid the high prices of high quality caramels by making your own at home! All you have to do is make the caramel and work with it for an extra second to incorporate the salt. Then voila, you have a sweet treat that is unstoppably good and stylighly good looking!

So, follow along with our pastry arts chef as she shows you how to make your own homemade salted caramels. Just be aware that once they’re made, they’re so good it takes some serious self-control to not eat all of them at once!

Salted Caramels

1 cup heavy cream
5 tbsp butter
1 tsp salt
*place in a small pot, bring to a simmer and set aside
1 ½ cup granulated sugar
¼ cup water
¼ cup light corn syrup

1. Place in a medium pot and boil until the mixture begins to turn golden brown. Turn off the burner and slowly add the cream mixture, being very careful because the mixture will bubble.
2. Mix until incorporated and turn the burner back on and simmer the mixture until it reaches 248F. Pour into an oiled and parchment lined 8 inch square cake pan. Let set for about 2 hours until firm enough to cut.
3. Cut 1 inch sqaure pieces and top with course salt if. Wrap in foil candy wrappers if desired and refrigerate caramels.

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