Salted Caramel Candy is the ultimate Christmas treat. While perfectly soft, chewy, and buttery salted caramels are delicious all year round, there’s something so festive about making a big batch of them around the holiday season! You’ll love bagging it up and gifting it to family and friends… Or keeping it all for yourself.

Several salted caramels are spread out across a white surface.

Salted Caramel Candy

It’s cookie and candy season and I couldn’t be more excited! This Salted Caramel Candy is the definition of tried and true. I’ve been making it every year around Christmastime for about 10 years now, and it’s not leaving my smorgasbord of treats anytime soon. I think my family would never forgive me if I willingly left this homemade candy out of our Christmas festivities!

These wonderfully chewy, slightly salted caramels are pretty addictive. It’s impossible to have just one of them, but I dare you to try! They’re oh so buttery and sweet while having just enough salt to really make your mouth water. Are you drooling yet?! Even if you’re not a salt fan, fear not. All of the flavors meld together in a harmonious orchestra of flavors. You will need another one. And then, perhaps, one more.

Every holiday season, I like to include these caramel candies in gift bags to friends, neighbors, teachers, and everyone else who deserves a little sweetness. They make the best little hostess gifts… or a gift to yourself. I’d be lying if I said I didn’t make these candies as a gift just to myself quite a few times! Once you try them, you’ll see why I crave them the way that I do.

The ingredients for sea salted caramels are placed on a white surface.

How to Make Salted Caramel Candy

Homemade candy tends to scare some people off… But don’t be afraid! This Salted Caramel Candy is super easy, so it’s great for novice candy makers.

  1. Prepare the pan. Caramel tends to stick like crazy, so prepare your 8 inch baking dish with parchment paper and spray it with cooking spray.
  2. Start the first mixture. Combine the cream, butter, and salt in a small saucepan. Bring it to a boil then remove from the heat and set aside.
  3. Make the second mixture. Stir together the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Bring to a boil and stir constantly until the sugar is fully dissolved. Once it’s dissolved, continue to let the mixture boil without stirring. Gently swirl the pan until the mixture is a light golden color.
  4. Combine, simmer, and pour. Stir the cream mixture slowly into the sugar mixture. Simmer over a low heat and continue to constantly stir. Using a candy thermometer, monitor the temperature of the mixture. Once it reaches 248°F, pour the caramel into the prepared baking pan and allow it to cool completely.
  5. Add the salt and enjoy! Cut the caramels into one in squares. Sprinkle the tops with flaky sea salt. Wrap each piece individually in a piece of wax paper, and enjoy!
A pan is filled with uncut caramel.

Do I have to use a candy thermometer?

Yes! It’s so very important to use a candy thermometer to track the temperature of the caramel. Caramel can be very temperamental – if you pour it before or after it reaches 248°F, the consistency will be all wrong.

Can I use iodized salt?

I don’t recommend it. Flaky sea salt lends the best flavor and texture to these caramel candies. Iodized salt will melt and lose the shape entirely, which will just leave you with a super salty flavor instead of having little pieces of salt spread over the top.

A stack of caramel candies is placed on a white surface.

If you’re craving more Christmas treats, you’ve come to just the right place!

Several salted caramels are spread out across a white surface.

Get the Recipe: Salted Caramel Candy Recipe

Soft and sweet, easy Salted Caramel Candy is easy to make in minutes with just a few pantry ingredients.
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  • 1 cup heavy cream
  • 5 tablespoons unsalted butter, cut into squares
  • 3/4 teaspoon sea salt, plus more for sprinkling (I used Maldon flakes)
  • 1 1/2 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water


  • 1 baking sheet
  • 1 saucepan


  • Line the bottom of an 8 inch square baking dish with parchment paper and then lightly spray with cooking spray.
  • In a small saucepan, combine the cream, butter and salt to a boil and then remove from the heat.  Set aside.
  • In a medium saucepan, stir together the sugar, corn syrup and water over med-high heat.  Bring to a boil while continuing to stir until all the sugar is dissolved.  Continue to boil without stirring but swirling the pan gently until the mixture is a light golden color.
  • Stir in the cream mixture slowly (the mixture will bubble violently) and simmer over low heat stirring frequently until the caramel reaches 248 degrees, or soft ball stage, on a candy thermometer, approximately 15 minutes. Pour the caramel into the prepared baking pan and cool completely.
  • Cut the caramel into one inch squares and sprinkle the tops with sea salt flakes. Wrap each caramel individually in a piece of waxed paper or parchment paper.


I sometimes pour my mixture onto a baking sheet and cut the cooled caramel into 1/2 inch ribbons.  I then roll each ribbon into the pinwheel shape.  The squares are much easier because as you handle the caramel it will begin to warm up and become difficult to deal with.
Calories: 226kcal, Carbohydrates: 31g, Protein: 1g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 35mg, Sodium: 156mg, Potassium: 21mg, Sugar: 31g, Vitamin A: 437IU, Vitamin C: 0.1mg, Calcium: 16mg, Iron: 0.03mg