Salted Maple Caramels
If you’ve never made homemade caramel before, this is the perfect place to start. These Salted Maple Caramels are incredibly rich and chewy, but made with just four ingredients you likely already have on hand. Naturally sweetened with pure maple syrup and finished with flaky sea salt, they strike the perfect balance of sweet, buttery, and salty.
They’re cooked slowly on the stovetop until they reach that magical soft-ball stage, then set in a pan before being cut into the perfect little bites. These are perfect for holiday gifting, meal prep snacks, or a cozy treat with your afternoon tea.
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Recipe Tips
Use a Candy Thermometer for Accuracy: Caramel is all about timing. To ensure that chewy, soft texture, cook the mixture until it reaches 240°F (soft-ball stage). No thermometer? No problem—just use the cold water test to check for doneness.
Stir Constantly but Gently: Stirring keeps the caramel from burning, but there’s no need to whip it vigorously. A gentle, steady stir is key to even cooking.
Let It Fully Cool Before Cutting: Don’t rush the cooling process. Let the caramel set at room temperature for at least 2–3 hours to firm up before slicing. You’ll get cleaner cuts and perfectly shaped pieces.
Grease Your Knife (or Pizza Cutter): Caramel can be sticky, so coat your knife with oil or use a nonstick pizza cutter for easy slicing.
Ingredient Swaps: Butter ? Use coconut oil for a dairy-free or vegan version. Coconut Milk ? Full-fat canned coconut milk works best, but you can also try heavy cream if not dairy-free. Add-Ins ? Stir in chopped pecans, a splash of vanilla extract, or even a pinch of cinnamon for a warm twist.
Room Temperature: Wrap individually in parchment or wax paper and store in an airtight container for up to 2 weeks.
Refrigerator: Keeps well for up to 1 month, especially in warmer climates.
Freezer: Freeze wrapped caramels in a zip-top bag or airtight container for up to 3 months. Let thaw at room temperature before enjoying.
More Sweets Recipes:
Salted Maple Caramels
Ingredients
- 1 cup pure maple syrup preferably dark
- 1/2 cup unsalted butter or coconut oil for a dairy-free option
- 1 cup full-fat coconut milk
- 1/2 tsp sea salt optional but recommended
Instructions
- Line an 8×8-inch baking dish with parchment paper and grease it lightly with cooking spray or coconut oil
- In a saucepan over medium heat, combine the maple syrup, butter (or coconut oil), coconut milk, and sea salt
- Stir constantly until the mixture comes to a boil; reduce heat to medium-low and keep stirring gently
- Cook the caramel until it reaches 240°F (soft-ball stage) on a candy thermometer (may take 20-30 minutes)
- If you don’t have a thermometer, use the cold water test: drop a bit of caramel into ice water — it should form a soft, pliable ball when ready!!
- Carefully pour the caramel mixture into the prepared baking dish and spread it evenly
- Let it cool at room temperature for at least 2-3 hours or until fully set
- Use a sharp knife or greased pizza cutter to cut the caramel into squares or rectangles
- Wrap each piece inparchment or wax paper for easy storage
