Salted Caramels with Orange Scented Sugar
Salted Caramel Candy is easy to make and is great for gifting around the holidays. To make these caramels stand out, I topped them with orange scented sugar!
Making Homemade Salted Caramel Candy
I’m curious what is on your Christmas dinner menu. We haven’t really settled into a tradition yet in my family.
I keep trying different things out. The most memorable have been Beef Tenderloin, Stuffed Chicken Breast, Pork Loin, and last year’s Italian Feast.
I am going for simple-no-fuss while still maintaining elegance. This is our first year traveling for Christmas.
With small children we’ve usually opted to stay at home. This year we are in Houston with my mom and siblings where it doesn’t quite feel like Christmas because it’s so warm.
I wanted to bring some festive treats along for my family to enjoy over the holidays. In the past, I’ve tried to take cookies but they somehow wind up arriving at our destination smashed to pieces.
This year, I made homemade salted caramel candy to share with my family. They’re an easy no-bake Christmas treat that last for ages at room temperature and don’t squish easily. Perfect for long car rides to visit family over the holidays!
Salted Caramel Candy Ingredients
For this sea salt caramel recipe, you’ll need just seven basic ingredients:
- Light corn syrup
- Granulated sugar
- Fine sea salt
- Heavy cream
- Orange zest
- Orange extract
- Unsalted butter
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Can the Corn Syrup Be Substituted?
Yes, you’re welcome to substitute the corn syrup with equal parts honey, if desired.
How to Make Salted Caramel Candy
Homemade salted caramels are much easier to make than you might think, but you do need to have a little patience when preparing them. A candy thermometer is a must as well!
- Zest the orange and combine it with the sugar. Run through a food processor until the zest is very fine and the sugar is fragrant.
- In a large sauce pan, combine the corn syrup, sugar, and salt. Cook over medium heat, stirring until the mixture starts to bubble around the edges.
- Add the butter and stir in until melted.
- Attach a candy thermometer to the side of the pan and cook, without stirring, until the sugar mixture reaches 305 degrees F.
- Once simmering, turn heat off and set aside.vAfter the sugar mixture has reached 305 degrees F, turn the burner off.
- Slowly stir in the warm cream.
- After you’ve whisked in all of the cream, return to medium-high heat and allow the mixture to boil rapidly. Stir until mixture is smooth.
- Continue to cook, stirring occasionally, to 245 degrees F.
- Then cook, stirring constantly to 260 degrees F for soft, chewy caramels.
- Turn the heat off and stir in the orange extract.
- Pour the caramel into a foil-lined 9×13-inch pan. Sprinkle the top with a dusting of fine sea salt.
- Allow the caramels to sit for 5 hours, or until firm, then cut into 1-inch square pieces.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
How to Tell When Caramel Is Done
You definitely need to use a candy thermometer for this recipe. For soft, chewy caramels, heat the caramel to 260 degrees F. For firmer caramels, heat the mixture to 265 degrees F.
The best way to test the consistency of your caramels once the thermometer starts to read close to the goal temperature is to drop a spoonful into a bowl of cold water.
Then, pull the caramel out with your finger to test. If it is just right, you can stop cooking. If it is not yet firm enough, keep cooking and test again every couple of degrees.
How to Store Sea Salt Caramels
Store the homemade caramel candies at room temperature in an airtight container. They’ll last up to six months!
Tips for Making Sea Salt Caramel Candies
This is a very easy homemade caramel recipe, but there are a few things to keep in mind when preparing the candies.
- I recommend lining your pan with foil and greasing it with non-stick spray. This ensures the caramels don’t stick to the pan whatsoever.
- Be careful to not let the candy thermometer touch the bottom of the pan. If it touches the bottom of the pan, it won’t give an accurate temperature of the caramel mixture.
- When adding the cream, the mixture will bubble wildly. Be careful not to burn yourself or overflow the pan.
More Salted Caramel Desserts:
Chocolate-Covered Fleur de Sel Caramels make an excellent homemade candy during the Christmas holidays. In this post, I’m sharing my favorite recipe for dark chocolate sea salt caramels, plus tips for making them at high altitude.
Dark Chocolate Turtle Pretzel Bark is a fun treat for kids to help make for a teacher gift. Classic Pecan Christmas Turtles meet Dark Chocolate Bark with the crunchy, salty addition of mini pretzels for a delicious sweet and salty Christmas candy treat.
This Pumpkin Spice Salted Caramel Sauce is so easy to make at home. It is over the top good thanks to the addition of real pumpkin puree and plenty of pumpkin pie spices.
In this recipe for Chocolate Caramel Cupcakes, decadent dark chocolate cupcakes are piped with a salted caramel buttercream and drizzled in homemade bourbon caramel sauce for a delicious sweet and salty dessert.
Bourbon Maple Salted Caramels are a perfect holiday gift for anyone who craves sweet and salty. Traditional salted caramels are enhanced with the flavors of bourbon, maple syrup, and vanilla beans.
This Salted Caramel Budino recipe is such an easy Italian dessert! It features a cookie crust that’s topped with vanilla pudding and then a layer of homemade caramel sauce.
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Homemade Salted Caramels
Salted Caramel Candy is easy to make and is great for gifting around the holidays. To make these caramels stand out, I topped them with orange scented sugar!
Ingredients
- 1 1/4 cups light corn syrup (honey may be substituted)
- 2 1/4 cups granulated sugar
- 2 1/2 teaspoons fine sea salt, plus extra for sprinkling on top
- 2 cups heavy cream
- Zest of one large orange
- 1/8 teaspoon orange extract
- 4 tablespoons unsalted butter, cut into chunks
Instructions
- Line the bottom and sides of a metal 9×13 inch pan with foil. Grease the foil. Set aside.
- Zest the orange and combine it with the sugar. Run through a food processor until the zest is very fine and the sugar is fragrant.
- In a heavy 3 1/2-quart sauce pan combine the corn syrup, sugar, and salt. Cook over medium heat, stirring with a wooden spoon or heat resistant spatula until the mixture starts to bubble around the edges, stirring regularly.
- Add the butter and stir in until melted.
- Attach a candy thermometer to the side of the pan – careful not to let it touch the bottom of the pan — and cook, without stirring, until the sugar mixture reaches 305 degrees F.
- Meanwhile, warm the cream in a small saucepan over medium-low heat. Once simmering, turn heat off and set aside.
- After the sugar mixture has reached 305 degrees F, turn the burner off.
- Slowly stir in the cream, about 1/3 of it at a time. The mixture will bubble wildly, so be carefully not to burn yourself or overflow the pan.
- After you’ve whisked in all of the cream, return to medium-high heat and allow the mixture to boil rapidly. Stir until mixture is smooth.
- Continue to cook, stirring occasionally, to 245 degrees F. Then cook, stirring constantly to 260 degrees for soft, chewy caramels or 265 degrees F for firmer caramels.
- Turn the heat off and stir in the orange extract. Pour the caramel into the prepared pan.
- After about 5 minutes, sprinkle the top with a dusting of fine sea salt. Allow the caramels to sit for 5 hours, or until firm.
- Remove the caramel from the pan and peel away the foil. Spray a plastic cutting board with cooking spray and place the caramel on top. Then, spray your knife with cooking spray.
- Cut the caramels into bite sized pieces. A good size is a 1×1 inch cube or a 1/2 inch x 1 inch rectangle. Individually wrap the caramels with wax paper. Makes approximately 70-80 caramels, depending on the size.
Notes
The best way to test the consistency of your caramels once the thermometer starts to read close to the goal temperature is to drop a spoonful into a bowl of cold water. Then, pull the caramel out with your finger to test. If it is just right, you can stop cooking. If it is not yet firm enough, keep cooking and test again every couple of degrees.
Nutrition Information:
Yield: 70 Serving Size: 1Amount Per Serving: Calories: 72Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 81mgCarbohydrates: 12gFiber: 0gSugar: 12gProtein: 0g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Sarabell says
Yum yum yum! I am trying so hard to avoid sweets except for Saturdays but delicious posts like this one don’t do me any favors!
Lisa @ Stop and Smell the Chocolates says
We had a nice Christmas! I try to keep it simple after hosting Thanksgiving. I did a Chicken Caesar Lasagna, salad, rolls w/ asiago & rosemary, a Bailey's cheesecake and powdered sugar pound cakes. I think next year I'll try a traditional lasagna since I never seem to make it!Those caramels look SO delish!!
Zoe says
Oh my, this looks to die for!
marla {Family Fresh Cooking} says
Merry Christmas to you and your family too!! Your holiday menu looks great and so do these caramels. Salt, orange and caramel are a decadent, fabulous combination. We landed in Dallas last night, it was 70. Today loads of snow. Did u guys get it as well??? Have fun in Houston 🙂
Amy from She Wears Many Hats says
We're having standing rib roast with a ton of sides (too many carbs to mention). These caramels look delightful. I've never had any luck with candy but I'll check out the recipe when I get a chance. Have fun in Houston and safe travels home!
girlxoxo says
I have always had warm Christmas' so it feels weird for it to be so cold (in NY this year). I miss the heat 🙂 Happy Holidays.