Sweet and salty come together with these easy to make salted caramels. Perfect for a little sweet snack or as a great addition to a cookie tray!
I don't know who ever came up with the idea of adding salt to caramels, but I would love to thank them one day. The combination of sweet and salty is usually delicious (that's why my husband is so happy when I make him some chocolate-covered bacon!)
I do love salted caramels but I can't quite figure out why they are so much more expensive than other caramels (if you can even find them in the grocery store). I can buy a huge bag of caramels for about $1.50 when we are making caramel apples, but throw about ½ of $0.01 of salt on those caramels? The price triples! Caramels are just so easy to make and besides - these salted caramels will be a nice addition to the cookie trays that I make to pass out at Christmas!
I've made caramels many times and tasted homemade caramels from others and there is one mistake that many people make that can easily be avoided....when you are first heating up the water, corn syrup and sugar mixture, you want to make sure that you keep the sugar crystals off the side of the pan or else you can end up with some "crunchies" in your caramel. I do this easily by putting the lid on the pot for about a minute as soon as it comes to a boil. This traps the moisture in and "washes" any sugar crystals back in to the mixture.
It's not the end of the world if you have those "crunchies", but most people do prefer the smooth creaminess of caramels without the crunchies!
One last thing - when you are adding the cream and butter to your sugar syrup mixture, make sure to do it very slowly or else you can have a bubbled up mess! Just trust me on this one!
Scroll down for the directions!