Homemade Butter Caramels with Himalayan Pink Salt
By vespawoolf
How to make delicious homemade caramels
One of my dearest memories is of my mother standing patiently at the stove, stirring the contents of a copper pot with her wooden spoon. I stand barefoot on the linoleum floor as a sweet, buttery fragrance wafts provocatively across the room. Finally, after shuffling around the kitchen for what seems like hours, she steps back with a sigh of contentment. Standing on my tiptoes, I peek onto the counter and admire her latest creation: tiny, golden lumps of caramel lined up like a marching band at Halftime. Unfortunately, I am banished to my bedroom after abruptly stuffing a fistful of candies into my mouth, where they melt on my tongue like ice cream on a summer sidewalk.
I never forgot those butter caramels, and I never stopped begging my mother for more. At a young age I learned to appreciate the artisanal quality of homemade candy and since then, I have frequented old-fashioned candy shops with their marble countertops and rows of fudge, English toffees, caramels and chocolates, just waiting to be wrapped up in brown paper and twine. Usually, though, I devour my finds long before reaching the comfort of my home.
Caramel is loved the world over, in all its various forms. Here in South America it is called manjar, cajeta or dulce de leche, which literally means "sweet of milk". It is cooked to a spread-like consistency and enjoyed on bread, or as an addition to cake and ice cream. In North America, it is usually cooked to the firm ball stage and sliced into squares or poured over apples. In the past, old-school wisdom dictated the creation of pure, unadulterated caramels with the freshest of ingredients and no additional salt. However, my salted version is so seductive it will do a tango with your tastebuds.
Although candy making may seem like the culinary equivalent of climbing Mount Everest, don't despair! With proper preparation and technique anyone can turn a pot of molten, lava-hot syrup into an impressive dessert or gift. I hope at least a few of you will give it a shot. Just set aside an afternoon or evening, pour a glass of wine and rely on the following step-by-step instructions as your guide. After successfully completing a couple of batches you, too, will become a candy-making expert and the talk of your family and friends.
Foolproof Tips for Perfect Candy
- First assemble the tools of your trade: a heat-proof spatula (I prefer Le Creuset's silicone spatula) or wooden spoon, an accurate candy thermometer, a bowl of ice water and oven mitts to handle the hot sugar syrup.
- You can use 1 cup corn syrup, which will yield a firmer caramel, or a combination of 1/2 cup corn syrup plus 1/2 cup golden or rice syrup. You could also substitute 3/4 cup mild honey for the corn syrup, although it will yield a softer caramel.
- You can substitute evaporated milk for up to half the cream, but be aware that fresh ingredients such as real cream yield the most delicious caramels.
- If you decide to use salted butter, decrease kosher salt to 1/4 teaspoon.
- Heat the caramel to 248 degrees Fahrenheit, or firm ball stage. For high altitude, subtract one degree for each increase of 500 feet above sea level. For example, if you live at 2,000 feet above sea level, heat candy to only 244 degrees Fahrenheit.
- If using a candy thermometer, test it in a cup of boiling water. It should read 212 degrees Fahrenheit. If not, adjust recipe accordingly. In my experience, thermometers are often inaccurate. Always use thermometers in conjunction with the ice water test described in tip 7.
- Keep a bowl of ice water handy. When you think the candy has reached the firm ball stage, scoop up half a teaspoonful of caramel and plunge it into the ice water. It should firm up enough to hold its shape once removed from the water.
- Be patient and don't rush the process. It's better to cook at a lower temperature even though the candy will take longer to reach the firm ball stage. You can't rescue burned candy. If you don't boil the caramel long enough and it doesn't firm up, you can always boil it again until it reaches firm ball, or use it as a sauce for ice cream.
- Don't stir too much, only when necessary. Too much stirring will encourage sugar crystals to bind together.
- Be very careful when handling syrup--it will be very hot--wear long sleeves and use oven mitts to protect arms and hands while pouring candy into prepared pan.
- Recruit a candy-making partner or turn on your favorite tunes, relax and enjoy the process!
- Never use table salt in caramel making. The finishing salts listed in the "ingredients" section of this recipe each have their own special characteristics, including health benefits, and none of the bitter, metallic aftertaste of table salt.
Homemade Butter Caramels
Ingredients
- 3 cups white sugar
- 1 cup corn syrup (please see tip #2, above, for substitutions)
- 3 cups heavy cream
- 1 cup unsalted butter
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons vanilla extract or 1 vanilla bean, split and heated in milk
- Himalayan pink salt, fleur de sel, Celtic or Maldon sea salt or other quality finishing salt
Instructions
- Line a 12x15 inch pan with parchment paper and lightly brush with oil. Do not substitute aluminum foil or wax paper for the parchment or the candy will stick. Alternatively, you could line the pan with a Silpat or silicone baking mat instead of parchment.
- In a small pot bring the cream, butter and kosher salt (and vanilla bean, if using) to a simmer over medium heat. Turn off heat and set aside. Remove vanilla bean just before proceeding to step 4.
- In a very deep pot, combine sugar and syrup(s) and bring to boil over medium heat, swirling pot and boiling until mixture turns golden brown. Don't stir, except to scrape down the sides of the pot one time. Just swirl.
- When the sugar mixture turns golden brown, turn off heat and slowly add warm cream/butter mixture. It will bubble violently for a few seconds. Stir in the vanilla extract (if not using vanilla bean) with a silicone spatula or wooden spoon.
- Continue to boil over medium-low heat for 10-30 minutes, stirring only when necessary to keep candy from sticking to sides and bottom of pot, until mixture reaches 248 degrees Fahrenheit on a candy thermometer, or firm ball stage. (see tips #5 & 6, above)
- Carefully pour caramel into prepared pan. (see tip #9, above)
- Refrigerate caramel for 30 minutes to an hour, until firm but still warm. Do not allow it to cool completely or it will be difficult to slice.
- Turn caramel onto a cutting board and peel off parchment paper or Silpat.
- Heat knife over flame of a gas stove or coat with oil to make slicing easier.
- Cut in half the long way, then cut in half again so you have four long rectangles of caramel. You can either cut the caramel into squares or, if you prefer, starting with the long side, roll caramel into logs. Slice into chunks, then slice chunks in half again for smaller caramels.
- Sprinkle with salt, being careful not to salt the candies too much.
- Cut parchment or wax paper into 4x5 inch pieces and wrap each caramel individually, rolling them up in the paper and then twisting the ends. Store in refrigerator in an airtight container and serve caramels chilled with a cup of coffee. Can be stored for up to one month.
yield: 50-70 individual caramels, depending on final size.
Variations: Add chopped nuts to prepared pan for nut caramels. Dip caramel squares in chocolate. Or you could create your own caramel concoctions such as cardamom pistachio, espresso, coconut or orange. The sky's the limit! If making caramel apples, allow caramel to cool a bit and, while still pourable, dip the apples.
Please feel free to leave your review or questions in the comment box below.
Caramel Preferences
Which is your favorite way to eat caramels?
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Comments
Oh my, oh my, oh my - yes please - must get time to try this - thank you voted up.
You're welcome! I hope you enjoy the delicious caramels and thank you for dropping by, quester.ltd.
I have been looking for this recipe - thank you, thank you!
q
melissaschulz, a gift basket of homemade items is the best gift of all. Thank you for dropping by and commenting, I really appreciate it.
Thank for the information hub. I totally enjoy the smell in the kitchen when you are making homemade item. My mother is a chef and over the years I have learn many secrets from her. We always make gift basket for christmas present. It is alot of work but everyone totally appreciates them, so it worth it.
Who can resist caramel, right? urmilashukla23, thanks for your comment and for dropping by!
Oh Caramel, my favorite too. Great recipe. Shared with family and friends and bookmarked it.
Voted up!
Congratulations on the hub of the day award! Great work!
Thank you so much for your vote and comment, raakachi!
Thank you for dropping by, jiro!
Thank you for your vote and comment, Crystar!
Commercial caramels are much chewier than homemade, and thus more likely to pull out fillings. I hope you can try them and, yes, the salt is really pink! Thanks for dropping by, pstraubie48.
Congrats! for the hub of the day 'accolade' as your hub deserves full right over it. Thanks for sharing with us. voted-beautiful.
hai very nice to see i will try
Yummy! I love butter caramel. Will definitely try this one. Thank you for sharing, vespa. Voted up & Awesome.
Yum....I love caramel even though I have had a filling pulled out by them. These sound so creamy that I almost feel them in my mouth. Thank you for sharing this recipe. I may some day be brave enough to try this and definitely will look for Kimalayan pink salt...is it really pink??
Thank you for your kind words. I hope you'll have the chance to try your hand at homemade caramels. They're worth the effort!
Excellent hub! I love your photos and very detailed instructions. Cooking candy can be a little intimidating, but your advice to relax and enjoy the process makes the project seem much more doable! Voted up :)
I hope you give it a try! A friend to help with the stirring really helps. I love Penzey's for spices and salts...thanks for the tip!
Thank you for dropping by!
Oh wow, if you love Kraft butter caramels you have to try the homemade variety. They're not even in the same ballpark! Thanks for coming by!
My weakness is salt caramel. I've never made caramel, but maybe I'll try with an adventurous friend! Penzey's is a great store for these ingredients, BTW.
Oh my God, there is nothing like caramels with salt. A little chocolate also does no harm. Congratulations on Hub of the Day.
love butter caramels!!! used to eat a lot of 'em made by "kraft". now at least i can make a try making my own butter caramel candies;) thanks for sharing :-)
It's nice to meet another caramel lover. I hope you can try the recipe, as homemade caramels are on a whole new level...like the difference between a frozen entree and a homemade one. Thanks for your comment!
Wow, thanks so much for your praise! I myself am an impatient cook. It helps to have a candy-making partner to cheer you on and take turns stirring. The bottle of wine doesn't hurt any, either!
Okay, since you keep asking I may write down a few travel experiences! I don't know how commercial they would be, but it'd be worth a few laughs.
I love caramels. I'll bet the homemade ones are really good. I have never had homemade caramels, thanks for such clear directions!
Congratulations on Hub of the Day! Very well deserved!
I love your similie in the first paragraph, "...like ice cream on a summer sidewalk." What a wonderful word picture!
You directions are wonderful and clear, as are your photos.
I do like caramel, but I think I am too lazy and impatient of a cook to try making my own. ;-) However, I'm bookmarking this for future reference, just in case. ;-)
Voted up, beautiful, awesome, useful, interesting and shared!
Hub of the Day! Congrats! The context and the detail you put into your recipe Hubs is very, very nice. My culinary interests run in completely different directions, but I truly enjoyed reading this - even though I don't expect to try my hand at candy making. You are inspiring me to go back and tweak the few recipes I've got out there.
When are you going to take a shot at some different subjects? I am eagerly awaiting something on your travel experiences.
Salted caramel macaroons? That sounds simply divine. I'll have to look up chef Adriano Zumbo. Thanks for the tip!
Salted caramels are my favourite sweet. In Australia we have an amazing pastry chef who makes the most incredible Salted Caramel Macarons. Adriano Zumbo! Thanks for a great hub I'll be trying to make these!
Arlene V. Poma, if you keep the heat low and stir constantly, you can't burn the caramel. I hope you can give it a try.
Thanks for your support! Sweet Georgia Browns, huh? That would make an interesting hub.
Thanks for a lovely Hub. For some reason I find watching candy making irresistible. I guess it comes from watching my dad make Sweet Georgia Browns when I was a kid. Congrats on being a Hub of the Day!
I hope you have a chance to try the recipe and thanks for your comment!
Thank you! I noticed you have some hub awards under your belt, as well. I look forward to reading more.
These sound awesome! I'll be back to give this recipie a try. I love experimenting in the kitchen!
Congrats on getting Hub of the Day! This is a very well written hub. I enjoyed the personal history behind the recipe.
Thanks so much for the kudos, Patty Inglish, and for all the support from HP staff!
Thank you so much for your kind words and vote! Please let me know about your caramel making experience if you have a chance.
Thanks, John, for the kudos. I wish I could share the caramels with all my commenters but technology hasn't reached that point yet!
Thank you for your comment, ktrapp, and your kind words! Caramel apples are also one of my favorites.
Thank you, Cardisa. Yes, they do require some patience but the result is sooo worth it. Thanks for your comment!
I think we all have recipe hoarders in the family. I enjoy sharing my recipes and teaching others how to make them so we can spread the joy! Thanks for dropping by, That Grrl
Thelma Alberts, thanks for your comment and vote. I look forward to hearing about your experience with caramel making!
Excellent Hub! - I enjoyed reading this as much as I used to like watching Alton Browns "Good Eats" on TV.
Oooooooo, simply as heavenly as that osso buco recipe of yours. Keep up your wonderful writing, and congratulations for Hub of the Day. I truly wish those caramels would pop out of the photograph and into my hands! Bookmarked, voted up and everything else! I hope I can make these right away with out burning them!
Congrats on winning hub of the day!
Yes, I do love sweets very much - I definitely have a sweet tooth! Your pictures are wonderful as well.
Take care - voted up
John
What a fabulous picture you painted with words of your mother making caramels and you as a young child anxiously waiting to eat them. I could easily imagine the buttery scent that filled your kitchen. I certainly am partial to caramel, especially caramel apples fresh from the orchard, but these caramel candies look fabulous too. I must confess, I have never heard of finishing salts before - interesting.
I love caramel, don't know if I have the patience to make it but yours look good enough to pluck from the computer..lol
Congrats on the hub of the day!
My Grandfather's sister had an old family recipe for fudge. But she refused to give it to anyone, now she is gone. People will still talk about her baking and candy making. How good it all was and how she hoarded everything she made. :D
Thank you, StephanieBCrosby. I hope you have a chance to try the recipe. Please tell me how it goes!
What an awesome hub! I have never made caramel for candies. The closest I come is if a recipe calls for a caramel syrup, like for bananas foster's. I, like others, love all the step-by-step visuals. I think I may try this. So, I am bookmarking for later reference.
Thank you for your comment! I hope you'll drop back by and tell me what you think of the caramels!
Wow! It looks yummy. I have not tried butter caramel with salt but I'll try this recipe. Congratulation! Voted up and bookmark for later use.
OH! Rice syrup! That sounds like a great possible substitute for corn syrup. Thanks for that idea! One of those "Duh! Why didn't I think of that?" things. LOL! Thanks!
Thank you for dropping in, JamaGenee and I look forward to following your hubs!
I've had homemade caramels, but never salted. I do love the combination of sweet and salty, though so my mouth was definitely watering while reading this. Yummy! Haven't made candy for years, but your recipe and the fantastic photos make me want to run out and buy a new candy thermometer! Thanks! ;D
I've always used 1/2 cup of corn syrup and 1/2 cup of honey. I read comments once from a cook who used all honey. She said they were softer but still delicious. I would like to know how they turn out if you do try it. Maybe it would be best try to half honey and half rice or another type of syrup.
Wonderful visuals on this recipe. Thanks for sharing. Have you ever made them without corn syrup? I have family that is allergic to corn and have never found a caramel recipe without it.
I'm happy to make the acquaintance of someone who knows the wonders of salted caramels! Thank you for your generous words.
Fantastic Hub! My son gave me some wonderful salted caramels for Christmas and I fell in love with them so am pleasantly surprised to discover your wonderful recipe!
Beautiful presentation and a Hub which I will definitely follow.
Please stop by again and tell me what you think. They're the best gift/dessert ever!
Omigosh! This looks sooo good! I make butter toffee with nuts, but I will try to make this recipe this weekend. Mmmm. More, please!
Thank you so much for your kind words. I just wish I could give everyone who drops by a sample of these delicious caramels! : )
Oh my gosh, I love everything about this hub! the wonderful story about your mom, the great candy making tips, the easy step by step recipe, and the gorgeous photos. This is a superb hub, thanks so much for sharing it!!
Thank you for dropping by!
Thank you for visiting and for your vote!
Congratulations! I love caramels and thanks for the recipe.
Love the presenation. No wonder these caramels look tempting. Thanks for sharing and will cast my vote for you. BTW, I was once a hubnugget...congratulations.
Great, thank you so much!
Forwarding this to my friends addicted to butter caramels. :) This guide should be fun and easy to follow.
Congratulations on your Hubnuggets nomination. To all who would like to read and vote, join the Hubnuggets team and their adventures right here: http://enellelamb.hubpages.com/hub/HubNugget-Myste
They're worth the effort and fun to make, too! This hub has been nominated for HubNuggets. Please check it out and cast your vote... http://hubpages.com/topics/food-and-cooking/1491
I am not a baker, but I have got to try this. If I screw it up, maybe I can get my wife to do it over for me. Made my mouth water with the thought.
Thank you, DougBerry. I'm thrilled with the nomination, although the competition looks stiff! I appreciate the opportunity to belong to the HP community.
Hey, congratulations on your HubNugget nomination. You can vote and view the other nominees in the Food and Cooking Topic here:
Thank you Simone, I'm flattered. I am a big fan of sweet and salty and this fits the bill. My candy making partner and I had a good time putting them together!
These caramels look gorgeous- from the first photo, I never would have guessed you made them yourself! I'm not big on sweet, but I do love salty things, so I'm really intrigued by the recipe. Looks like a fun thing to make!
Thanks for the splendid guide :D
Homemade butter caramels are unique and delicious. They'd make a very special gift!
Great photos accompanied by a great recipe! I might attempt to make this for my Valentine! ;-)
Thanks for stopping by!
I love caramels and salt together. Definately bookmarking this one!
Lisa ~ Rustic Living
Please let me know what you think of the caramels!
I think these caramels are a good choice! : )
Excellent story, step-by-step instructions and photos. I'll have to try this recipe soon.
Thanks for sealing my Valentine's gift. Yummy! Let's hope my waistline holds up.
You could use any finishing salt, including Maldon or Celtic sea salt. Thanks for dropping by!
What an unusual and delicious recipe. I'm not sure where pink salt is available near me though. Voting this Up and Interesting.
Thank you, Steph! I hope you have a chance to try them. Homemade caramels are so much better than the commercial variety. : )
Wonderful hub and your own pictures made it that more compelling. I love caramels (although they are a rare treat for me). The touch of Himalayan pink salt sounds amazing! Rated up - Best to you, Steph
If you haven't tried homemade caramels you haven't lived!
I'll definitely be trying this recipe. Sounds wonderful!
Thank you, IndieJoe. Please let me know how the caramels turn out!
Vespa, this recipe sounds amazing and the photos are especially helpful. I can't wait to try this one! Keep up the great work.
Thank you for dropping by Kif. I hope you have a chance to try the recipe!
Very kind!
I'm definitely a fan - can't wait to read more of your work!
this is a very good recipe for carmels I have searced candy recipes for years and this is one of the best. thanks so much vespa.
Thanks for your vote of confidence and let me know how it works out!
My favorite! Yummy, thanks for sharing this, I will definitely give this a go when I have a spare moment!!! Thanks so much. Voted up and awesome!
vespawoolf 4 weeks ago
Eileen Goodall, I hope you have a chance to try them. They're so worth the time. There's nothing like homemade caramels!