Nutella Sea Salt Caramels

Soft chewy caramels that have that ribbon of ooey gooey sticky goodness that pulls away when you bite into them. Yes that’s a very good thing. Nutella Sea Salt Caramels I don’t even have words. I’m not sure why exactly it’s taken me so long to try making my own caramels. I honestly thought it was going to be a long drawn out process not to mention the possibility of severe burns. Hello it is candy making after all. Hot bubbling sugar mixture combined with the queen of clumbsy yes it could happen. Guess what? It wasn’t hard at all.

After spending some time googling and reading what seemed like a gazillion recipes that called for the use of multiple pots and combining hot mixtures that COULD bubble over and create a hot sticky mess. No thank you. I decided to tinker with Susan’s recipe. A – I knew it would work because it’s Susan’s and B. – It’s a one pot wonder. Hooray.

You do need a candy thermometer. Just get one you’ll get your money’s out of it and you’ll eliminate the guess work as to when candy is done.  Next you’ll need a heavy bottom pan/pot. I used my Le Creuset 5 1/2 quart French Oven. Then you’ll add most of the ingredients and bring them to a boil. Hard right? Watch for the right temperature and then you add in the next ingredients. Pour and wait. Ridiculously easy. The hardest part will be waiting for them to set up. Or maybe a tie for holding the VERY HEAVY hot pot with one hand while you’re trying to scrape every bit of that goodness into the pot and not get any on yourself or the stove. Note to self: might be a good idea to make caramels when someone is home to help hold said heavy pot.

I am going to to be experimenting with different flavor combinations and will most definitely be making these as Christmas gifts for friends this year. Hope they’re not reading this. Oops.

Baci!

Disclaimer: There are affiliate links in this post. Meaning if you click and buy a product I will receive a few cents ; )

Recipe slightly adapted from Doughmesstic

Nutella Sea Salt Caramels

Nutella Sea Salt Caramels

What You Will Need:

  • 14 tablespoons unsalted butter
  • 3/4 cup light brown sugar
  • 1/2 cup sugar
  • 3/4 cup light corn syrup
  • 2 teaspoons sea salt
  • 1/4 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons Nutella
  • fleur de sel to garnish

What To Do:

  1. In a heavy bottomed large sauce pan, add: butter, sugars, syrup, sea salt and cream. Bring to a boil and stir until sugars are dissolved and mixture is well combined.
  2. Using a candy thermometer, when mixture reaches 230 degrees remove from heat and stir in vanilla and Nutella.
  3. Allow to cool for a couple of minutes, then pour into an 8×8 pan that has been lined with parchment paper.
  4. Allow to cool in pan slightly, sprinkle with fleur de sel and then refrigerate for several hours. Once chilled, cut into small squares.
  5. Caramels can be wrapped individually in wax paper.
http://www.bellalimento.com/2012/11/16/nutella-sea-salt-caramels/

26 Comments

  1. 1

    These look so good! I can’t wait to make my own caramels

  2. 2

    This sounds so tasty! Great recipe, and perfect snack!

  3. 3

    I’ve been seeing a few caramel recipes pop up and everyone says it’s not as hard as you think. Can’t wait to try this!

  4. 4

    I love making caramels and am sitting here wondering why in the world I’ve never added in Nutella. Genius!

  5. 5

    Looking so good!! These would be great for Christmas gifts! One question, can more Nutella be added? I wonder if the flavor pulls through with only 2 Tbsps.

    Thanks!

    • 5.1

      Hi Chrissy. I didn’t test it with more than 2 tablespoons. If you give it a whirl let us know how it turns out. I would try adding one extra tablespoon at a time to see if it changes the consistency. Hope that helps.

  6. 6

    I hoooope I’m on your Christmas list. Yummers.

  7. 7
    Lynn Filipowicz /

    sounds really good, can you add peanut butter ,also you didn’t mention the salt
    can’t wait to try these.

    • 7.1

      Hi Lynn, I’ve not tried it with peanut butter but if you give it a whirl let us know how it turns out. The fleur de sel is sprinkled on before you pop it into the fridge.

  8. 8

    Your caramels look delicious. My husband would love them.

  9. 9

    I’ll be sending you a bill. Either for using my recipe, or for the new pants I am going to have to buy.

  10. 10

    I’m a head-over-heals-lover of caramels. These look incredible!!

  11. 11

    Oh heck yes

  12. 12

    I adore homemade caramels. These look perfectly fabulous.

  13. 13

    Oh mah gosh! Nutella and caramels…mindblowing! You can definitely put me on that Christmas list…I don’t mind. ;-) These are fantastic!!

  14. 14

    I have trouble with caramel, but I’m dying to try this!

  15. 15

    Love love this!! I need to try my hand at caramels again!! I burned them badly the first time I did it!

  16. 16

    These look and sound amazing!!

  17. 17
    Christian Rene Friborg /

    I can already imagine the sweet and salty taste of this. Can’t wait to try it!

  18. 18
    Mike /

    I made these for my family this past weekend. They were absolutely amazing and incredibly simple to make. The only issue I had was they were a bit too soft. Does anyone have any recommendations for making them a little firmer next time?

    • 18.1
      Katelyn /

      The higher the temperature you cook the candy to, the firmer the candy will be. So if they were a bit too soft last time, cook them to a few degrees higher next time. Be careful though, if you cook them to too high of a temperature, you’ll have caramel suckers! haha

  19. 19
    Carla /

    Yum! I’ve been crazy about Nutella ever since I was a little girl and my mom would put a Nutella sandwich on my lunch bag for school.

  20. 20

    These look like perfection.

  21. 21
    Becca /

    I just made these yesterday and – against my better judgement – followed the directions to heat to 230 degrees. The result was caramel just above the consistency of sauce. I melted down everything today and heated to 245 which was just what this recipe needed. Save yourself some time and heat to 245!

  22. 22
    Alycia /

    These were delicious but I too had an issue with them not setting up. I agree that it needs to be heated to a higher temp. But the flavor is great.

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