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Salted Butter Caramels

Salted Butter Caramels

Submitted by Kristy Augsburger Smith

Making caramels requires a bit of time and skill, but these melt-in-your-mouth caramels are worth every minute. The rich buttery flavor is amplified by sea salt for a rich and creamy finish. One of our 2012 Facebook Holiday Dessert Recipe Contest winners!

Time required: 1.5 hours

Servings: 40-50


  • 3/4 cup Straus Organic Whipping Cream
  • 1/2 tsp vanilla extract, or powder
  • 1/2 teaspoon + 1/4 teaspoon sea salt
  • 1/2 cup light corn syrup, golden syrup or rice syrup
  • 1 cup sugar
  • 4 tablespoons (total) Straus Orgnaic Lightly-Salted Butter, cubed, at room temperature


  1. Line a 9-inch loaf pan with foil or parchment paper and coat lightly with oil.
  2. Heat the cream with 2 tablespoons butter in a small saucepan. Add vanilla and 1/2 teaspoon sea salt until the mixture begins to boil. Remove from heat, cover, and keep warm while you cook the syrup.
  3. In a medium, heavy duty saucepan (4 quarts), fitted with a candy thermometer, heat the corn syrup, golden, or rice syrup with the sugar. Stir gently, to make sure the sugar melts smoothly. Once the mixture is melted together and the sugar is evenly moistened, only stir as necessary to keep it from getting any hot spots.
  4. Cook until the syrup reaches 310ºF (155ºC). To get an accurate reading while the syrup is cooking, tilt the saucepan to make sure the bulb of the thermometer is fully submerged in the syrup, tilting the pan if necessary.
  5. Turn off the heat and stir in the warm cream mixture, until smooth.
  6. Turn the heat back on and cook the mixture to 260F (127C).
  7.  Remove the pan from the heat, lift out the thermometer, and stir in the cubes of butter, until melted and smooth.
  8. Pour the mixture into the prepared loaf pan and wait ten minutes, then sprinkle 1/4 teaspoon of the sea salt over the top. Set on a cool rack and let cool completely.
  9. Once cool, lift out the foil with the caramel, peel away the foil, and slice the bar of caramel with a long, sharp knife into squares or rectangles.

Storage: These caramels can be individually-wrapped in cellophane or waxed paper. Once cut, they may stick together if not wrapped. Store in an air-tight container, and they’ll keep for about one month.