Salted Butter Caramels, Take 2

And here’s the second recipe for caramel candies (to see the first one, click here), from the archives of Gourmet magazine. I found they took longer to make than the first recipe, but maybe that’s because I made them second and was already standing around the kitchen for too long.

Most of the candy-eaters liked this one better. I think it was the softness. They weren’t like the caramel squares we used to eat, I actually think they were better.


  • 1 cup heavy cream
  • 5 tablespoons salted butter, cut into pieces
  • 1 teaspoon fleur de sel, sea salt, or kosher salt
  • 1 1/2 cups sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water


1. Line bottom and sides of an 8-inch square baking pan with parchment paper, lightly oil.

2. Bring butter, cream, and salt to a boil in a saucepan, remove from heat.

3. Boil sugar, corn syrup, and water in a 3-4 quart saucepan, stirring until sugar is dissolved.

4. Boil, without stirring, but gently swirling the pan, until mixture is a lightly golden caramel color.

5. Carefully stir in cream mixture (remember, it will bubble!) and simmer, stirring frequently, until caramel reaches 248 degrees.

6. Pour into baking pan and let cool on wire rack. Sprinkle with some salt after 10 minutes.

7. Remove from pan and cut into 1-inch pieces. Wrap in small squares of wax paper, twisting two ends to close.