Family Advent Calendar, Day 17: Make and Eat Soft Salted Caramels [Then, Make More for Teacher Gifts]

Today, for our “treats the kids have never tried before” segment, we’ll be making and eating Soft Salted Caramels. 
Then, we’ll make a second batch as a pretty packaged holiday present for teachers and helpers.

Soft Salted Caramels From the Lunchbox Season

Soft Salted Caramels

Author: Roseanne Carrara, The Lunchbox Season


  • Parchment and Butter or Baking Spray
  • Candy Thermometer
  • Wax paper [optional]


  • 1 c heavy cream
  • 5 tbs unsalted butter cubed
  • 1 1/2 tsp fleur de sel Maldon flake, or pink Himalayan salt
  • 1 1.2 c white sugar
  • 1/4 c light corn syrup
  • 1/4 c water
  • 1 tbs vanilla
  • 1 tbs cognac rum, or even flavoured whiskey [optional, totally optional!]
  • 1-2 tsp additional fleur de sel Maldon flake, or pink Himalayan salt for dusting the tops of the caramels


  • Dab an 8×8 square baking pan with a bit of butter or shots of baking spray.
  • Line the baking pan with two trimmed sheets of parchment paper crossed in an x and folded up so as to rise up over the sides of the pan.
  • Oil or butter the parchment lightly.
  • In a small saucepan, bring cream, butter and salt to a boil over med low heat.
  • Remove from heat and set aside.
  • In a heavy medium saucepan, bring sugar, syrup and water to a boil over medium heat, stirring just until the granulated sugar is dissolved.
  • Insert candy thermometer.
  • Boil over medium low heat without stirring until the sugar reaches a golden caramel hue. [Based on experience, this temperature can vary between 300-320. We have had repeated success with 315F.]
  • Remove from heat.
  • Whisk in cream mixture and watch the mixture increase in volume.
  • Insert and attach candy thermometer.
  • Heat without stirring until caramel reaches 250F on a candy thermometer.
  • Remove from stove and add vanilla and optional alcohol, stirring with a spoon or whisk.
  • The mixture will foam up a bit again!
  • Pour into prepared baking pan and refrigerate, covered, for at least 3-4 hours.
  • After about 20 minutes of cooling, top caramels with a small bit of additional salt.
  • Remove from pan.
  • Slice into thin rectangular lengths with a pizza cutter.
  • Wrap individually in rectangles of waxed paper, twisting at the ends to close.


Soft Salted Caramels

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