Description
Delicious homemade salted caramels featuring a smooth, creamy texture balanced with a perfect hint of sea salt. These indulgent treats are cooked slowly to the perfect temperature, then cooled and sprinkled with flaky sea salt for an irresistible finish. Perfect for gifting or satisfying your sweet tooth.
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 to prevent sticking. Set aside for later use.
- Combine ingredients: In a large heavy-bottomed saucepan, add granulated sugar, brown sugar, evaporated milk, heavy cream, corn syrup, butter, and fine sea salt.
- Heat mixture: Place the saucepan over medium heat and stir frequently as the butter melts and the mixture becomes smooth and well combined.
- Cook to temperature: Attach a candy thermometer to the side of the pan, ensuring it doesn’t touch the bottom. Stir constantly while cooking until the caramel reaches the firm ball stage temperature of 240–243°F (115–117°C). This process takes between 45 to 60 minutes, requiring patience and consistent stirring to prevent burning.
- Cool and set: Once the correct temperature is reached, remove the pan from heat and stir in the vanilla extract. Immediately pour the caramel mixture into the prepared baking pan and smooth out the top with a spatula. Let it sit for 10 minutes, then sprinkle evenly with flaky sea salt. Allow the caramel to cool completely at room temperature for several hours or overnight to set properly.
- Cut and wrap: After the caramel has fully set, use a sharp knife to cut it into desired shapes or bite-sized pieces. Wrap each piece individually in wax paper or cellophane wrappers to keep fresh and make them easy to share or gift.
Notes
- Slow and constant stirring is crucial to prevent caramel from burning.
- Use a heavy-bottomed pan to ensure even heat distribution.
- Make sure the candy thermometer does not touch the pan bottom to get an accurate temperature reading.
- Store caramels in an airtight container at room temperature for up to two weeks.
- If the caramel is too soft after cooling, refrigerate briefly before cutting.
- Flaky sea salt topping enhances the balance of sweet and salty flavors.