How to Make the Best Salted Caramels at Home - Soft & Chewy Caramels Recipe
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- Опубликовано: 12 дек 2012
- For the full Salted Caramels Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: www.inspiredtaste.net/8947/sa...
These caramels are soft, chewy and perfectly melt away in your mouth. These are perfect to give as gifts. By the way, before starting to make our salted caramels recipe it is best to be sure you have all equipment ready and ingredients measured out.
Thanks for watching! If you enjoyed this video, we’ve got lots more. Visit our RUclips Channel at / inspiredtaste to see them and Subscribe to keep up to date with new video uploads. - Joanne and Adam 
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For the full Salted Caramels Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: www.inspiredtaste.net/8947/salted-caramels-recipe/
💛💛💛💛♥️♥️♥️👍👍👍👍
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Looks tasty! Going to try making some his holiday season!
AH OKAY so you may not read this BUT, I'm just SO grateful. Tomorrow is my brother and sister-in-law's secret baby shower and I wanted to make salted caramel shortbread BUT seeing as I am a broke college student, I can't afford to buy things like candy thermometers rather than my week's food haha, so I looked through many videos and blogs to find the way to do it. Although you do use a candy thermometer, your added description and warnings (i.e. "light amber color", 1 minute to steam, and your recipe) my caramel came out PERFECTLY. I added a bit of vanilla and used the cold water method to be on the safe side but I'm so glad I found this video on time as my multiple attempts macarons turned out terribly throughout the week. Thank you soooo much!!!!
THIS! I'll never forget making these without a thermometer & rewinding back to that part in the video so many times while cookinh to match up mine to that warm amber color! This was the only video that showed me exactly where I was at with my temp, simply by looking at it.
I am 69 and have never used a candy thermometer. I always used the cold water test and had no problems. Might have gotten lucky but just never bothered to buy one when other things were needed.
Thank you so much for posting this. Really helped guide me without a candy thermometer 🙂
That baby’s nine now Wow
I TRIED IT YESTERDAY AND IT WAS SOOOOO GREAT!!!! i substitute the corn syrup with honey and heavy whip with regular whipping cream it taste so amazing!! glad i found this recipe
felicia m omg!! I don't know why I didn't think of that!
felicia m it really worked without corn syrup?? that's so great!! thank you so much now I can make it too!
Omg felicia thanks so much oh my god. It tasts so good. I love it
Sitting here reading this while my caramel is sitting on the table like damn I wish I would have saw that first I wouldn't have wasted a trip to the store because I already have honey on Deck. 🍯🐝
Irgendein Phangirl Recipes like these should work with any kind of liquid sugar. If the recipe calls for corn syrup, you can use liquid glucose, rice syrup, honey, etc. It’s all the same: liquid sugar. :)
Ive tried so many chewy caramel recipes and i always come back to this one. Its creamy, chewy and simply perfection.
I love how they say "lightly oil the pan" !!!
Little chocolatier that was far from light oiling 😀
Who cares?
Will the pan can be lightly oiled with PAM but it doesn't matter as long as you heavily oil the parchment paper. The oil just helps to get the parchment stick to the pan so that there's not a lot of wrinkles on the bottom of the candy.
*2 shots of vodka*
@@hantsvvn Ahahaha hell yeah that meme is my life moto
Thank you, my mom used to make these and I love them. Unfortunately my mom passed and I dont remember where I put the recipe. THANK YOU FOR SHARING. ❤
Mariah C May she rest in peace
Im sorry to hear of your mom's passing. Have you tried this recipe?
💜💜
Mariah C I’m so sorry 🥺
@@sarahj7998 🌹❤
quick tip: if you oil slightly your knife the cutting will be a lot easier! ;) thanks for this incredibly useful video, christmas is coming and salted caramel is a gorgeous stockings filler!
clam85 I tried that but it failed
clam85 I oiled scissors cause the knife just stuck to the caramel
clam85 I watched a different video and the lady used a pizza cutter. I thought that was genius!
I use a bench knife. That is so much easier.
I made this and I made it into hard Caramel because my family likes hard caramel. It was delicious! I'm eating a chunk as in making this comment
I tried it but double the size... It was DELICIOUS my whole family loved it. Only problem was we didn't have heavy whipping cream but it was not a problem. Just took some milk and butter and melted it. It just just as good without the heavy whipping cream. Fantastic recipe!
I also made with evaporated milk and they came out firrreeee
Thankyou I had no idea I could substitute heavy whipping cream like that
In our recipe, we call for “heavy cream” or “heavy whipping cream.” If you check the back nutrition panel of cream cartons, you will notice that the percentage of butterfat can vary. For our caramels recipe we need cream that contains at least 36% butterfat. So, use either “heavy cream” or “heavy whipping cream” since they contain 36% or more. Do not use “whipping cream,” since that is only made up of 30%.
please dont ever take this recipe down i often come back and look for yall(my memory sucks and when you turn around and smile im like yes the best guys......and ive tried arg!!!!!)
I don't like to plop the grandkids in front of a TV when I babysit and I came across this recipe while looking for activities to do with them. Their dad loves caramel, and I thought they'd like to make him some, so we did. This recipe was absolutely delicious!! I loved the recipe so much, that when my grandson told me he's been wanting to make them again and I couldn't find the recipe, I panicked. I then remembered we made them when I had my old computer so I dug the old computer out from my closet and was thrilled when I found the bookmarked page!! Not only is it bookmarked on the new computer, but I made a written copy of it. I am NOT losing this recipe again!
The addition of the corn syrup prevents crystallization! Great!! I'm glad you included the temp as well!
So glad you liked it!
I made this last year. OMG it is so good! They pretty much melt in your mouth ❤
I tried this for the first time and followed your directions exactly and they turned out phenomenal! Thank you!
Oldie but golden! I started adding coconut and sliced almonds for a new twist, ow it's the only way we make it . Thanks for sharing
Made these, and they came out so good. Thanks for the video!
This recipe is amazing, with so many helpful tips! It's my staple caramel recipe, thanks!
Love this recipe! A keeper! Thanks guys!
Well done video and proper instructions given at every stage. Thank you.
I followed this to the T and it was my first time making candy ever. it came out perfect! thanks guys! you da real MVP
Wow, so glad you liked the recipe!
Just made, first try, turned out great. Thank you!!!
omg. obsessed with your channel 😩. I must try this asap
awesome, tried this & it came out perfect, delicious caramel THANKS !!!
I just made this today & omg it was so delicious... I had the syrup get more golden color & its still yummy. Thank you all the way from Alaska. New treat to make friend's & family.
I made mine without a candy thermometer and it worked! It taste so good!
this looks like my favorite I have seen..will try this. thank you
These are AMAZING you should definetly try them there easy and taste great
Wowwww! this looks yummmy! Thanks!
I love this recipe! It's soooo yummy & easy.
I simply put cream and sugar to cook to golden brown than add butter stir up, that"s all. Used yours amounts caramels were great, TY
I know this is old but... how much of everything do you use?)
Yeah I know... how much?
@@levissk8boy it is not important. put some sugar in a pan . add enough water to just cover (the water is only there to stop it catching , the more water the longer it takes to get to the next stage. not enough and it burns to fast) drops of lemon help to avoid crystals... boil (or in this case .. remove water by evaporation) until you see some colour and then watch really carefully. when light amber take off the heat and add cold butter. a few dice size cubes and stir vigorously as it will bubble and foam violently (stirring helps to cool). keep stirring until it settles... you could also add some cream but its optional. dont worry about the amounts too much. technique is key. removing from heat at the right time is more important. when you get the technique then you can reduce the water to speed up prep and judge the butter and cream to your liking.
@@domkelly1972 Please make cooking videos!!
@@greener336 thanks . I would if I was not too busy building custom motorcycles 👍
Such a well done video. Thanks for the share!
Ahhh my mouth is watering. Thank you the recipe
It looks so good.
An excellent video! One of the best I've seen. I so appreciate your tips for cleanup too. Making these soon. MMMMM!
Thank you!
Thank you do much for showing me how to make an awesome caramel, now its time for me to infuse it. Awesomeness
Thanks for sharing, Sarah :)
thank you. want to try to make these for my class
Glad you liked them :)
I followed this recipe and it was soooo good
great tutorial! Thanks very much
Hi Emma -- Your caramel could have crystalized which can make the caramels gritty. We use corn syrup in our recipe to help prevent this, but there are a few things that can lead to it happening such as weather, sugar stuck to the side of the pot or agitating the caramel too much while it cooks. We talk a bit about it in our article (link is in the video description above). Hopefully that helps you out a little.
I know it is a bit late as this video appears to have been out for a while but I am very thank fil to you both for the recipe and video. Both are very informative and the recipe has been well received so thank you
You are so welcome. Hope you give the caramels a try :)
These are so-licious!!
Just made em love the recipe
You described this recipe so well thankyou 😊💕
Glad you liked it
So far we haven't been able to try this recipe with a corn syrup substitute. We hope to test this soon.
Thanks guys!
Our pleasure!
So easy and they taste fantastic! Thanks so much! I'm making more because these won't last to Christmas!
Great! So glad you loved them!
Omg. Just made some and it tastes AMAZING!!!! I accidentally made it a little too chewy but it's still delicious. And my very first time making it too. And I had to improvise because I didn't have all of the ingriedients either. XD
Very nice thanks.
Looks so yummy and delicious, thank you for Sharing!! x
Our pleasure 😊
This looks super delicious 😺
I love this!! Great recipe, even greater video!! I've made your recipe many times--it never fails. Last week I sat my 15 year Old grandson with this video, and he followed it perfectly and made perfect caramels! (With plenty of supervision of course.). He Felt very accomplished, it was wonderful. Thank you so much. How could I modify the recipe to make caramel sauce?
Here's our recipe for homemade caramel sauce (there is no video for it, but we share photos): www.inspiredtaste.net/11084/salted-caramel-sauce-recipe/
Amazing recipe!!
Thanks
Looks delicious
Good work chef.
I made these and they turned out great! Makes a very light, sweet buttery caramel. If you want a caramel that is slightly darker and has a little bit of a stronger flavor, cook to about 325 or 330 instead of 320.
This a great video demonstration! Compared to other caramel candy recipes, this is straight forward and looks relatively simple. I particularly like the sizing of the pan and ingredients. I did notice there is no vanilla in your recipe. Others I have seen do call for vanilla. Don’t know what will happen; but our granddaughter likes berry flavors. I have some blackberry extract so will add 3/4 teaspoon after caramel finish cooking. We will see what happens and will report after a taste test. Patricia
thanks :)
That was a Good one! Thanks for sharing such an awesome video!! :-)
Awesome video! Love your easy recipe but what kind of oil did you use for the pan and the paper?
“Lightly oil parchment paper” also them DUMPS oil all over XD
You can use a spoon if you like, it just reduces clean-up a little.
We like to use a coarse salt -- so you can see how much you are adding to the top of each caramel. Kosher salt or sea salt is best.
does the salt stick to the caramel? should you slighty press it in the top? to make it stick more? thanks for the show., it is very well done.
Thank you :)
great!
Great easy recipe! I used rice syrup instead of corn syrup and it worked the same.
Great idea!
Caramel is my favorite candy so that is why I wanted to learn how to make it and can you guys show how to make maybe a caramel cake
We haven't tested this recipe with a corn syrup substitute but David Lebovitz has a great article on this subject that you should check out.
Thanks
Scared to make these never made anything like this. But looks good
Had to keep this recipe, because she parts with the word Enjoy,same as me when I share my own...that's a good omen.I look forward to making it.....
Would like to try this recipe soon. I really like your directions. My question is instead of pouring mixture into a pan...could I use a silicone candy molds....thx u.
Hi there; did you ever give this a try, pouring your mixture into a silicone candy mold? I hadn't even thought of it, until you mentioned it. I think it's a brilliant idea!! I'm wanting to attempt a version of the See's Candies "Vanilla Nut Caramel" candy for my Dad...maybe just adding Vanilla extract to the hot mixture and then pouring the Caramel over little bits of chopped Walnuts in the candy mold.
I was making this AMAZING recipe and my (cheap)candy thermometer dropped into the Carmel 😓and a small amount of Carmel got into it so I put it in hot water to try to get some out...I think I broke it. But the Carmel is AMAZING I love it so much!!!! JUSY thought maybe other ppl can enjoy my clumsiness 😂 ur welcome
Impressive
Hi Nick, While we have not tried milk specifically, we would not recommend it. The caramels get a lot of their soft, chewy texture from fat (from the butter and cream). Replacing the cream with milk will reduce the fat content so the texture will change. Hope that helps.
I once accidentally made hard caramel by burning marsh mellows with butter. It tasted super good
OMG SAME
Hi! Great recipe 🥰 im from Argentina and we don’t have syrup. Can I replace it with honey or will it ruin the candy?
This is actually something we intend to try testing. Our concern would be the consistency of using honey over corn syrup. We have tested the recipe using corn syrup many times and the caramels crystalize consistently with corn syrup. We are also concerned that honey may burn since there are more impurities in honey vs corn syrup. We plan on testing honey soon :)
have you tried pure maple syrup? I may give that a go
very healthy
Hi Elizabeth, The caramels get a lot of their soft, chewy texture from fat (from the butter and cream). Replacing the cream with milk will reduce the fat content so the texture will change.
YUM!
We have never tried reheating the caramel so are unsure what would happen. If you do try it next time, reheat it slowly. If caramel changes in temperature too quickly it can separate.
Am I the only one here that is like soooo frickin obsessed with caramel 😍
No, you aren't.
Just made this waiting for it to cool
Can you use a glass candy thermometer instead of a metal one?... Or would the glass one break from too much heat? @inspiredtaste
I just made this and I can't believe it actually worked for me. I fix cars for a living and I was more intimidated with making this than getting under a 3/4 ton truck on a scissor jack. And the caramel is fucking delicious.
In our recipe we use unsalted but you could use salted if you would prefer.
So great! Thank you. I'm making them for for presents. Could you tell me what their shelf life is? Should I keep them in the fridge or wrapped up a certain way? Thanks!
These caramels never last long in our home. The longer the caramels sit, the higher possibility of them turning grainy. We suggest keeping the caramels wrapped in the fridge until you are ready to give them out and wouldn’t make them more than 10 days in advance.
Does cooking cream work too?
I just finished make your recipe!
Yay! How did you like it?
Hi could i substitute the corn syrup with golden syrup?
Will this recipe work well if I double it? Cant wait to try this recipe...thanks!
If you have larger pan, it may work. However, since caramels can be a bit tricky, we usually make one batch at a time.
I made caramels for the first time following your instructions closely. They were fantastic, and a hit with the entire family. I hope you can answer my question soon, as I want to make them again next week as gifts. Can you multiply the recipe? Thank you.
+Barbara Baker we don't recommend doubling the recipe since that can affect cooking times. Small batches are best. So happy you enjoyed them!
+Inspired Taste is it ok if I can replace unsalted butter with salted butter
Sure. Cooking time isn't important. Your candy thermometer will tell you when your caramel is ready.
You can use a calibrated glass candy thermometer.
Thanks! ^o^
Muito bom.