• Chocolate society

    Book marking this for when the weather cools down. And I can’t believe I’m saying this considering how long this past winter lasted.

    May 12, 2014
  • [...] My Man’s Belly Salted Caramels. Oh my. [...]

    November 28, 2013
  • Sunni

    Made these using King Syrup instead of regular corn syrup. WOWZAH! Yummy! Yummy! Yummy! King Syrup just adds a deeper flavor.

    December 22, 2012
    • Hi Sunni,

      I’m going to have to try making these with King Syrup. They sound really good.

      December 27, 2012
  • Sarah

    This was my first attempt and worked out amazingly well. Brought a huge batch to work today and now the office hero! Although I wonder what the diff is in the video link where you bring the sugar, corn syrop and water to 310 and this recipe you only bring to 250 – before adding the cream& butter. It took a long time though to get the temp to creep up and I was tempted to crank the heat but glad I didn’t! Anyway, thank you – it was great fun. I will make these again!

    December 21, 2012
    • Hi Sarah,

      I’m positive you were a GIANT hero at work today since you were willing to share those caramels of yours. I recently added a comment to that video that I have been having to get the temperature much hotter than 250 to get the right color in the sugar before adding the cream. But I still believe that 250 is the best temp. It is quite bizarre how the temp will steadily rise then just stall for a long time. It’s just that last bit of water that needs to leave the pan before the temperature starts to rise again.

      I’m so happy the caramels came turned out for you and that you’ll be making them again. I’ve got another batch to make tonight.

      Happy candy making! CHEERS!!!!

      December 21, 2012
  • Nicole

    This recipe did NOT work for me. My caramels turned out rock hard and I followed the recipe to a T (even went to 3 grocery stores to find heavy cream that is not ultra-pasturized). Wasted time and money.

    December 18, 2012
    • Nicole, I am sorry to hear that the caramels came out hard. All is not lost though. You can smash up the hard caramels and use them as an ice cream topping or mix-in for ice cream (the bits will soften more sitting in the moisture of the ice cream). I know that was not your original intention for the caramels.

      Rock hard caramels can happen for a variety of reasons and some are out of our control.

      Weather and altitude can affect the outcome
      An inaccurate thermometer can cause issues (I’ve had this problem before)
      A too thin pot can cause areas of the caramel mixture to be much hotter than where your thermometer is getting its temperature reading from (this is a big culprit in hard caramels). Using a heavy bottomed pot will definitely help with this.

      Don’t give up on making caramels…homemade caramels are really good and making candy, of any kind, takes some practice. Maybe try making 1/2 a batch (and pouring into an 8×8 pan), so that you aren’t spending as much on ingredients. There are lots of other recipes out there for you to try. You may try something from Epicurious. Read through the comment section before you begin to see what others have said about the recipe and many have offered tips too.

      December 18, 2012
  • [...] $20, four-to-a-box, designer caramels. Pamela Braun, of “My Man’s Belly,” says her recipe is so popular among friends and family that she starts getting requests for them in September. [...]

    March 27, 2012
  • [...] took a couple of photos of the batch of Chocolate Covered Caramels with Sea Salt.  They are not as pretty as Pamela’s or even my previous batches [...]

    February 23, 2012
  • [...] performed on my hair (she wanted the latest, greatest) so I am in the process of making her the Chocolate Covered Caramels with Sea Salt as a little thank [...]

    February 21, 2012
  • [...] Just a little one.  I mean, there’s recipes for ginger caramel sauce, sea salt caramels, salted chocolate caramels, salted chocolate caramel squares cake and more recently a Mexican chocolate caramel sauce.  You [...]

    January 25, 2012
  • [...] made my infused vodka, but that’s it.  I haven’t made the chocolate truffles, the salted caramels….nothing.  Of course, I also didn’t do any decorating in my house until last Sunday [...]

    January 13, 2012
  • Madeline

    I just added this to my recipe binder. Brilliant! My mom LOVES caramel and sea salt, and also loves chocolate, so this will be a perfect thing to make for her! That is, if I don’t eat them all first ;)

    January 12, 2012
  • Noms

    Thanks for all the awesome recipes! I made a bunch of your stuff for Christmas. The truffles came out great and are beautiful. I made the Mayan spice ones, coated them in cocoa powder and then dusted them lightly with edible gold-colored powder. They are gorgeous! The caramels, well, those are a different story. My caramel came out really soft and gooey. It basically kept melting whenever I tried to handle it. I stuck it in the freezer for a bit to try and harden it up, but it kept melting into a gooey mess. I was able to get them dippable by dipping them while still partially frozen, but when they thawed all the way from the warm chocolate, they flattened out like little pancakes. They were the ugliest caramels in the world- not at all presentable- and I was forced to eat them myself…they tasted yummy, though.

    Anyway, since many others have tried the recipe and had great success, I am sure my caramel failure is my own fault. Any ideas what happened to make my caramel all melty and gooey and delicious?

    December 21, 2011
    • Those Mayan spiced truffles are the favorite around here too.

      The caramels….sounds like a temperature thing. Caramels are a fickle beast. Cooking them slightly over or under the temperatures leaves them a gooey mess or hard as rocks. I made 2 batches this year that went over the 250 degree mark and had to toss them because they were hard as rocks. Of course they made great hard candies, but that’s not quite what people expect from something that looks like a caramel. Husband almost broke his teeth.

      Double check that your thermometer is tracking properly. Put your thermometer into a pot of water. Bring the water to a good rolling boil. Water boils at 212 degrees F at sea level. Keep it in the boiling water for 5 mins and check the temp. Make sure that you are at eye level with the thermometer. (Don’t look at the reading from above) It should still read 212 degrees. If not, your thermometer is off. Just note the number of degrees off that it is and keep this in mind when you use it again.

      Merry Christmas to you and your family.

      December 22, 2011
  • Barb

    I am very upset–followed the recipe exactly but the 12 x 17 inch pan was way too big–the caramel mixture was only about 1/4 inch high- I don’t think I will even be able to dip in chocolate as they are too thin!!! Was the pan size a misprint??????????/

    December 20, 2011
    • Hi Barb,

      The pan size wasn’t a misprint but since I’ve heard from a couple of other that they would like them thicker, I will change the pan size (in the recipe to 9×13). If you would like them thicker, to make dipping easier, cut them about 1″ wide by 2″ long. You can then roll them and dip a thicker piece. Use a large, smooth knife, or sharp pizza cutter to make cutting easier.

      December 21, 2011
  • Marina

    Hmm… I made these caramels but substituted golden syrup for the corn syrup due to allergies. It works fine and tastes good… but it will be hard to work with unless you at the very least chill the caramel for a bit before you try to cut it up and send it for its chocolate swim. Tasty recipe though. :)

    December 12, 2011
  • 7 Homemade Holiday Gifts That Are Good Enough to Eat | MoneyBold

    [...] the $ 20, four-to-a-box, designer caramels. Pamela Braun, of “My Man’s Belly,” says her recipe is so popular among friends and family that she starts getting requests for them in September. [...]

    December 01, 2011
  • I am SOOOO making these again this year (they were such a hit). Again, thank you for the inspiration!

    November 29, 2011
  • Karl Arcuri

    Is the 12×17 pan correct? We just attempted this recipe and while the caramel came out fine, it spread across the entire pan and looks very thin (like a caramel fruit roll-up). We are thinking now we will have to cut and stack several together before dipping in the chocolate to get a caramel of a decent height like in your photo.

    November 25, 2011
    • Hi Karl, For this recipe I did use a 12/17 pan and cut the caramels into squares for dipping. The caramel was about 1/2″ thick when poured out. If they’re too thick, they become a bit difficult to eat (chewy, chocolate crumbles…you get the idea). My goal was to make these so that they could be eaten in just one or two easy bites.

      You could definitely make this in a 9×13 pan to get thicker caramels and the recipe would work just fine. Including the cooling time.

      If you want to make the caramels thicker, using the recipe you just made, you could cut them into pieces and roll them into a thicker width (rather than stacking) which may be a bit easier to manage.

      November 25, 2011
      • KO

        I used a 9×13 pan–my suggestion would just be to cut them smaller, because she’s right–they’re chewy!!! I got lazy cutting and the big ones were a challenge to eat (but at least you’re burning more calories while chewing???).

        Also–I used pink Himalayan salt–so pretty!

        December 07, 2011
  • Terry

    Have you ever made the caramels in a mold? If so, any tips? With the holidays coming, I thought it would be fun to make shapes.

    October 28, 2011
    • Hi Terry,
      I haven’t made them in molds. But as long as you oil the molds up, really well, before putting the caramel in there you should be able to do it. I wouldn’t use any molds that have a lot of detail to them because the caramel is on the softer side (they aren’t hard caramels), so the details won’t really be there. I’d practice with a batch, or 2, before going with your “official” run.

      October 28, 2011
  • kimberly taylor

    loved your site! i love to cook & feed my man’s hunger.
    i’ll be back for more ideas.
    thanks, kimberly :)

    October 19, 2011
  • Katie

    Hi! I just tried your caramel recipe. Everything was going well until about 200 degrees, when all of the sudden the sugar just started darkening like crazy and ended up just being a big pile of burn-flavored caramel. The heat was on medium, the thermometer was going ok….any ideas why this might have happened? I am so disheartened!

    March 20, 2011
  • [...] knowledge.  I am still learning how to put things together.  Here is the link to the YUMMY Chocolate Covered Caramels I [...]

    January 04, 2011
  • Success! Thank you so much. It was my candy thermometer that was the problem not me (thankfully). They are so yummy.

    December 31, 2010
  • If only I could spell! Must be a bit early for my fingers!

    December 30, 2010
  • I love caramel, and I love caramel with chocolate. Sea salt just perfects it. Wish I had a few of these for a decadent snack this morning!

    December 30, 2010
  • Nifty Thirfty Me!

    I blew this recipe somehow. I’m going to buy a new candy thermometer today and try again! I will not let this failure get me down! I will prevail!

    December 30, 2010
  • kim

    I could only find ‘ultra pasturized’ heavy cream – though the recipe specifically states not to use that kind. How will it affect the caramels?
    Thank you!

    December 18, 2010
    • You can still make them with the ultra pasteurized. The ultra pasteurized doesn’t get to the same thickness as pasteurized. You’re caramels should be just fine. Make sure you keep stirring the mixture once you add the cream. :)

      December 18, 2010
      • kim

        Thank you for your help!

        December 19, 2010
  • [...] pour in as millions everywhere buy my magical concoction.)  And why should I, since I already make caramels…it’s pretty much the same process to make homemade caramel [...]

    December 13, 2010
  • I think the hardest part of the recipe is the waiting 12 hours, then 6 to eat. I’m going to try this and will report back. Got to get the thermometer.

    December 10, 2010
  • Confession time.. have never made salted caramels but you have inspired me with this post. Have a cookie swap coming up and these would be perfect and a great excuse to (like I need one!) to make them!!

    December 09, 2010
  • while the caramels look divine, i especially appreciated the thoughtful advice! xo, funny, love loved!

    December 09, 2010
  • Wonderful recipe and I also enjoyed the entertaining writing that accompanied it!

    December 09, 2010
    • Thank you. I hope you make and enjoy them.

      December 09, 2010
  • After making sea salt caramels, dunking them in a chocolate bath was the next logical step! Mmmm good!

    December 09, 2010
    • That’s what I thought too!

      December 09, 2010
  • First, I want to know why you weren’t “going there”. Too dirty for you? ;-)

    And I’m also a lover of sea salt caramels. It’s one of those foods I find completely sexy.

    December 08, 2010
  • LOVE LOVE LOVE salted caramel! I will have to hang on to this recipe and save it for a gray, cold weekend :)

    December 08, 2010
  • [...] This post was mentioned on Twitter by Nancy Buchanan and Pamela, Pamela. Pamela said: More Christmas Candy Recipes: Chocolate Covered Caramels with Sea Salt http://bit.ly/hnhuWf [...]

    December 08, 2010

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