Salted Butter Caramels
Because many people are leery of corn syrup, you can use Golden or rice syrup in this recipe in its place. If using one of these darker syrups, you’ll need to be a bit vigilant and stir it as it’s cooking, since it can cook quickly in certain spots of the pan. Your finished caramels will also be darker, too. I use salted butter. Traditional wisdom was to only use unsalted butter in baking so you could control the amount of salt. But I like the slightly funky taste of salted butter, and if you can find one that’s cultured, the flavor is incomparable. If you only have unsalted butter, just add a few extra flecks of salt to the cream.
Because many people are leery of corn syrup, you can use Golden or rice syrup in this recipe in its place. If using one of these darker syrups, you’ll need to be a bit vigilant and stir it as it’s cooking, since it can cook quickly in certain spots of the pan. Your finished caramels will also be darker, too. I use salted butter. Traditional wisdom was to only use unsalted butter in baking so you could control the amount of salt. But I like the slightly funky taste of salted butter, and if you can find one that’s cultured, the flavor is incomparable. If you only have unsalted butter, just add a few extra flecks of salt to the cream.
- 1 cup (200g) sugar
- 3/4 cup (180ml) heavy cream
- 1/2 teaspoon vanilla extract (bean paste, or powder)
- rounded 1/2 teaspoon + 1/4 teaspoon flaky sea sal (preferably fleur de sel)
- 1/2 cup (160g) light (corn syrup golden syrup (such as lyle's) or rice syrup*)
- 4 tablespoons (60g) total salted butter, (cubed, at room temperature)
- Carbohydrate 0.00664125 g
- Cholesterol 0 mg
- Fat 3.15E-05 g
- Fiber 0 g
- Protein 3.15E-05 g
- Saturated Fat 5.25E-06 g
- Serving Size 1 1 -50 candie (0g)
- Sodium 0.004725 mg
- Sugar 0.00664125 g
- Trans Fat 1.89E-05 g
- Calories 0 calories
Step-by-step
- Line a 9-inch (23 cm) loaf pan with foil and spray the inside with cooking spray.
- Heat the cream with 2 tablespoons of the butter in a small saucepan with the vanilla and 1/2 teaspoon sea salt until the mixture begins to boil. Remove from heat, cover, and keep warm while you cook the syrup.
- In a medium, heavy-duty saucepan (4 quarts, 4l), fitted with a candy thermometer, heat the corn syrup, golden, or rice syrup with the sugar, and cook, stirring gently, to make sure the sugar melts smoothly. Once the mixture is melted together and the sugar is evenly moistened, only stir as necessary to keep it from getting any hot spots.
- Cook until the syrup reaches 310°F (155°C). To get an accurate reading while the syrup is cooking, tilt the saucepan to make sure the bulb of the thermometer is fully submerged in the syrup, tilting the pan if necessary.
- Turn off the heat and stir in the warm cream mixture, until smooth.
- Turn the heat back on and cook the mixture to 260F (127C).
- Remove the pan from the heat, lift out the thermometer, and stir in the cubes of butter, until it’s melted and the mixture smooth.
- Pour the mixture into the prepared loaf pan and wait ten minutes, then sprinkle 1/4 teaspoon of the sea salt over the top. Set on a cool rack and let cool completely. Once cool, lift out the foil with the caramel, peel away the foil, and slice the bar of caramel with a long, sharp knife into squares or rectangles.
My Salted Butter Caramel Adventure: A Sweet Success Story
As a busy working mom, time is a luxury I rarely have. Finding simple yet rewarding recipes is a constant quest, and lately, my kitchen has become a haven for quick, delicious treats. This Salted Butter Caramel recipe fits the bill perfectly. The process is straightforward, and the result? Irresistible, melt-in-your-mouth caramels that are perfect for sharing (or not!).
The beauty of this recipe lies in its adaptability. While the traditional recipe calls for corn syrup, I’ve successfully experimented with golden syrup and even rice syrup. The darker syrups add a unique depth of flavor and a richer caramel color. However, keep a close eye on them while cooking, as they tend to caramelize faster. This little detail just adds a bit more adventure to the culinary journey.
I must confess, I’m a salted butter devotee. The slightly salty, almost tangy flavor it imparts to the caramels is heavenly. If you’re a purist and prefer to control the salt level, unsalted butter works just as well, just be sure to add some extra sea salt. Personally, I adore the subtle complexity the salted butter brings to the final product.
Making these caramels is surprisingly easy. The recipe is clear, concise, and even a novice baker can achieve impressive results. The process involves a few simple steps: melting the sugar, carefully blending in the cream mixture, and then letting the magic happen as the mixture cools. The most crucial part is monitoring the temperature of the syrup, and having a candy thermometer is a must-have for accurate results.
The anticipation while waiting for the caramels to cool is almost unbearable. The rich, buttery aroma fills the kitchen, promising a delicious treat. Once cooled and set, the caramel is firm enough to slice into neat squares. The combination of sweet, salty, and buttery flavors is simply divine. It's a perfect balance that dance beautifully on your taste buds.
Beyond my own enjoyment, these caramels have become a hit with my family and friends. They're incredibly versatile, perfect for gifting during holidays, serving as a delightful after-dinner treat, or simply indulging in a well-deserved moment of sweetness. The process is quite straightforward, and I often find myself making a double batch to ensure I have plenty to share, and maybe sneak a few extras for myself.
So, if you’re looking for a rewarding and delicious recipe that’s surprisingly simple to make, I highly recommend giving these salted butter caramels a try. Trust me, they are worth every minute spent in the kitchen. You’ll find yourself making batch after batch, just like I do. The simplicity of the method, combined with the exquisite taste, makes this recipe a true winner.
I’ve found that using good quality ingredients really makes a difference. The flavor of the butter and the type of salt you use can impact the overall taste. For a truly decadent treat, I suggest using a high-quality salted butter, perhaps even a cultured variety for an extra layer of flavor. And don't underestimate the power of flaky sea salt—it adds a wonderful textural contrast to the smooth caramel.
Whether you’re a seasoned baker or a kitchen novice, this recipe is a must-try. The process is satisfying, the result is undeniably delicious, and the overall experience is one I genuinely treasure. It's a perfect reminder that even the simplest things in life can bring immense joy.
The aroma alone is intoxicating. The anticipation builds as you watch the caramel slowly cool and set, transforming from a bubbling liquid to a firm, delectable confection. It’s a magical process that never ceases to amaze me. And when you finally take that first bite, well, the feeling is simply unparalleled.
These salted butter caramels have become a staple in my kitchen. They are a quick, satisfying project and a delicious reward at the end of a long day. Try them out, and I am sure they will become a favorite of yours too!
