Description
Delicious homemade Salted Caramels that combine rich, buttery caramel with a touch of flaky sea salt for the perfect balance of sweet and salty. Soft, chewy, and ideal for gifting or treating yourself, these caramels are made from scratch with simple ingredients and cooked slowly to achieve the perfect texture.
Ingredients
Scale
Caramel Ingredients
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) light brown sugar, firmly packed
- 1 (12-ounce) can evaporated milk
- 1 1/2 cups (354ml) heavy cream
- 3/4 cup (255g) light corn syrup
- 1/2 cup (113g) unsalted butter
- 1 teaspoon fine sea salt
- 2 teaspoons vanilla extract
Topping
- Flaky sea salt, for topping
Instructions
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper and lightly butter or spray it. Set aside to ensure the caramel won’t stick and will be easy to remove.
- Combine ingredients: In a large heavy-bottomed saucepan, add granulated sugar, light brown sugar, evaporated milk, heavy cream, light corn syrup, unsalted butter, and fine sea salt.
- Heat mixture: Place the saucepan over medium heat and cook, stirring frequently until the butter has completely melted and the mixture becomes smooth and well combined.
- Cook to temperature: Attach a candy thermometer to the side of the pan, ensuring it does not touch the bottom to get an accurate reading. Stir constantly as the mixture cooks until it reaches 240–243°F (115–117°C), which takes approximately 45–60 minutes. This slow cooking is essential for the perfect chewy texture.
- Cool and add vanilla: Remove the pan from heat and immediately stir in the vanilla extract for added flavor.
- Pour caramel and add salt: Pour the hot caramel mixture into the prepared pan, smoothing the top evenly with a spatula. Wait about 10 minutes, then sprinkle flaky sea salt evenly over the surface to finish the flavor.
- Set and cool: Allow the caramel to cool completely at room temperature for several hours or overnight until fully set and firm enough to cut.
- Cut and wrap: Once set, cut the caramel into your preferred shapes with a sharp knife. Wrap each piece individually in wax paper or cellophane wrappers to keep fresh and enjoy!
Notes
- Be patient while cooking; slowly reaching the correct temperature is key to chewy caramels.
- Keep the candy thermometer from touching the pot bottom to avoid inaccurate temperature readings.
- Use a heavy-bottomed saucepan to distribute heat evenly and prevent burning.
- Store wrapped caramels at room temperature or in an airtight container for up to two weeks.
- Flaky sea salt enhances the sweet and salty contrast; adjust amount to your preference.
- If your caramel is too soft after cooling, cook it a few degrees higher next time for a firmer texture.
