• auntietaystreats

The BEST Chewy Salted Caramels

Updated: Jun 18

Do you love the creamy, buttery taste of caramels with salted goodness on top? If so, this is the recipe for you! Like all my recipes, this one is straight to the point, and super simple! I always get compliments that these are the BEST caramels ever, so please enjoy and share with friends! 🤤




7 Tablespoons of Butter

1/2 Cup of Heavy Cream

1 Cup Granulated Sugar

1/4 Cup of Corn Syrup (Light)

3 Tablespoons of Water

Course Sea Salt or Your Choice of Salt for topping (Optional)

Wax Paper Wrapping Squares (Optional)

Candy Thermometer (Linked Below)

Link to buy 300 Wax Wrappers from Amazon: here (Perfect for caramels!)

Link to buy Candy Thermometer from Amazon (my fav!): here

Recipe Steps:

Step 1) Combine the heavy cream and butter in a small sauce pan or microwave safe container. Heat and stir until combined. Then set mixture aside. Also, cover the bottom of a 9×5 loaf pan in parchment paper, spray your choice of oil over parchment paper, to make sure the caramel won't stick. Set aside pan as well.

Step 2) In another saucepan, add the water and corn syrup. Turn heat to medium high, combine and then add the cup of sugar. Combine with whisk, trying to keep the sugar off the sides of the saucepan.

Step 3) Bring sugar mixture to a boil. DO NOT STIR ONCE BOILING. Once it begins to boil, put a lid on top for 3 minute or so. (This will help the sugar not crystallize, by having the water run down the sides of the pan from the lid.)

Step 4) Remove lid, sugar should be boiling still and beginning to darken in color on the sides. Put a thermometer into the sugar, and watch closely until it hits 320°F. Right when it gets to temperature, remove from heat.

Step 5) Right when removing from heat, add the butter/cream mixture VERY slowly. (The mixture will bubble and sputter, a lot, please add very slowly & carefully so your pan doesn't boil over.)

Step 6) After cream/butter has been added slowly, place sauce pan back onto the heat. Put thermometer in again and stir caramel mixture until it hits 240°F, this should happen fairly quickly. (240°F ensures the caramels will be chewy and sticky, not hard.)

Step 7) Carefully pick up sauce pan with caramel mixture and pour into loaf pan that is prepped with parchment and oil. A few minutes later, add the course salt to the top, or any salt of your choice. (Feel free to skip if you want regular un-salted caramels.)

Step 8) Let caramels cool on counter for a few hours. After cooled, cut with sharp knife into small rectangles. Once they're cut, I like to wrap my caramels in wax paper squares, so they don't stick together. Perfect for sharing + gifting, as they are individually wrapped!

Enjoy your individually wrapped, salted caramels! Please reach out if you have any questions or suggestions. Thank you!

- Auntie Tay

If you have any questions or suggestions, please leave a comment or reach out directly at

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