Salted Caramels
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
- flaky sea salt, for topping
Instructions
- 1
Prepare the pan
- 2
Line an 8×8-inch baking pan with parchment paper and lightly butter or spray it. Set aside.
- 3
Combine ingredients
- 4
In a large heavy-bottomed saucepan, add the granulated sugar, brown sugar, evaporated milk, heavy cream, corn syrup, butter, and salt.
- 5
Heat mixture
- 6
Place over medium heat and cook, stirring frequently, until the butter has fully melted and the mixture is smooth.
- 7
Cook to temperature
- 8
Attach a candy thermometer to the pan (making sure it doesn’t touch the bottom). Stir constantly as the mixture cooks until it reaches 240–243°F (115–117°C). This can take 45–60 minutes — be patient! 🙂
60 min - 9
Cool and set
- 10
Cool and set
- 11
Remove from heat and stir in the vanilla extract. Immediately pour the caramel into the prepared pan, smoothing the top with a spatula. Wait 10 minutes then sprinkle with the flaky sea salt as desired. Let cool completely at room temperature for several hours or overnight.
10 min - 12
struction-step-6">Cut and wrap
- 13
Cut and wrap
- 14
Once set, cut into your desired shapes with a sharp knife. Wrap individually in wax paper or cellophane wrappers, and enjoy!
