Learn how to make Salted Caramel Candy from scratch. These chewy caramel candies are made with butter, brown sugar and sweetened condensed milk – and make for perfect Christmas gifts!
Chewy, salty, buttery caramel candies 💕
If you’re making homemade Christmas gifts this year, then you will LOVE these Salted Caramel Candies. They are deliciously salty, extra chewy and have a deep caramel flavour.
Make this Salted Caramel Candy as holiday gifts for your family and friends this year, but be warned, they are HIGHLY addictive.
Made on the stove, this Salted Caramel Candy takes only 6 minutes to cook. You will need a candy thermometer, but trust me, the results are totally worth it.
I make these candies every year and I have to give them away stat because I just can’t get enough. Honestly, if you love caramel things (me, I do 🙋♀️), you will fall head over heels for these.
No one has to know just how easy they are to make – and to be honest, they taste 10 times better than any store bought candy.
TIPS FOR MAKING SALTED CARAMEL CANDY
- You will need a candy thermometer for this recipe. You can buy them for only around $10 dollars but it’ll make a world of difference. If you don’t heat up your caramel to the right temperatures, it won’t set. And let it go too far, it’ll taste burnt.
- This caramel recipe calls for caster sugar. If you don’t have any, you can use granulated sugar instead. Read more about caster sugar here.
- You also need glucose syrup. This is easy to find here in Australia – it’s usually in the baking aisle of most supermarkets. If you can’t find glucose syrup where you live, you can use corn syrup instead. The syrup will help the caramel candies to set and stay firm.
- You will also need sweetened condensed milk. If you have trouble finding it, you can use thickened or heavy cream instead.
- Make sure you follow the instructions and heat the caramel up to the specified temperature. Be careful when working with caramel as it gets very hot. Leave to cool slightly before storing in the fridge.
- You can cut the caramels using a knife when they’ve set. I like to tear up pieces of parchment, baking or wax paper and wrap them up to give them to friends and family.
MORE CARAMEL TREATS TO TRY
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Let’s Bake
Salted Caramel Candy
Chewy salted caramel candies made from scratch.
Ingredients
- 115 grams (1/2 cup / 1 stick) unsalted butter, roughly chopped
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 120 ml (1/2 cup) sweetened condensed milk
- 60 ml (1/4 cup) glucose syrup
- 1/2 teaspoon vanilla extract
- Sea salt
Instructions
- Grease and line an 8 inch square tin with baking paper. Set aside.
- In a large saucepan, add butter, sugars, sweetened condensed milk and glucose syrup and place on a low heat. Stir until ingredients have melted and combined.
- Turn heat up to medium and bring the caramel to the boil, stirring constantly. Check caramel after 5 minutes by inserting a candy thermometer into the mixture. You want to reach 115 C (240 F).
- If it’s not quite there yet, keep it on the heat and continue to stir constantly. Once the caramel reaches 115 C, turn off the heat immediately. Carefully whisk in the vanilla extract (it’s ok if it bubbles).
- Pour the hot caramel into your prepared tin and generously sprinkle with sea salt. Place caramel in the fridge for at least 1 hour to set.
- Remove the caramel from the tin and cut into small squares. I found it easier to cut after it had been left out for 10 minutes. Wrap the caramels using baking paper or wax paper and store in the fridge.
Notes
Sweetened condensed milk: If you don’t have access to sweetened condensed milk, you can use thickened or heavy cream instead – same amount.
Glucose syrup: Glucose syrup will help the caramel set and become firm. It can be found in the supermarket in the baking aisle. If you can’t find glucose syrup, you can use light corn syrup.
Nutrition Information
This recipe was first published on Sweetest Menu in December 2014.
Sam says
Hi Jess, I was wondering how long you can keep these for and how to store them? I make your fudge all the time which is so amazing, and I know those have to be kept in the fridge and only last a few days after. Your recipes literally never fail me, amazing thank you so much ☺️ x
Jessica Holmes says
Hi Sam, that is so lovely to hear! Thank you for saying. You can keep this candy in the fridge for about a week. It keeps quite well, although it never lasts too long in my house!
Sam says
Thanks so much ☺️ x
Nt says
Hi
Can we use it as filling in cookies?
Can we substitute glucose syrup for honey?
Thank you
Jessica Holmes says
Hi, you could use it as a filling but it’s quite thick and sticky. I haven’t tried with honey, it may not set as well, but that might work in your favour in this case.
Safiya says
Bonsoir,
Vos caramels sont VRAIMENT délicieux !!! Ma fille aîné qui n’aime pas habituellement le caramel, les a trouvé bon. C’est juste un tout petit peu trop sucrée. Pensez-vous que c’est possible de diminuer le sucre de 30-40 gr ? Le lait concentré sucré donne vraiment un plus à cette recette. Merci pour le partage de cette recette.
Jessica Holmes says
I’m so glad you enjoyed them! Yes I think that would be ok.
Zhaleh says
Sorry why do you use salt?
Jessica Holmes says
To make it salted caramel.
Sarah Thornton says
Made these as Christmas present and I’m getting request from people to make more. Must admit they were addictive
Jessica Holmes says
Aww love that Sarah! So glad you enjoyed them!
Mary says
Can this recipe be doubled. I’m sitting waiting for the hour to pass. It really is easy and fast. I’m sure
Jessica Holmes says
Yes!
Josh says
These are so addictive!
Jessica Holmes says
So glad you like them Josh! And I agree!!