Description
This recipe for Easy Salted Caramels delivers rich, buttery homemade caramels with a perfect balance of sweet and salty flavors. Made with simple ingredients like sugar, corn syrup, butter, and cream, these caramels are cooked to the ideal firm ball stage for a chewy yet tender texture. Finished with a sprinkle of flaky sea salt, these candies are perfect for gifting or enjoying as a special treat.
Ingredients
Scale
Caramel Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup unsalted butter, cut into pieces
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
Topping
- 1 teaspoon flaky sea salt (for topping)
Instructions
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper, ensuring there is an overhang on the sides to make removal of the caramel easier later.
- Combine ingredients: In a heavy-bottomed saucepan over medium heat, add granulated sugar, light corn syrup, butter pieces, and heavy cream. Stir continuously until the butter has fully melted and the sugar has dissolved into the mixture.
- Cook the caramel: Bring the mixture to a gentle boil. Attach a candy thermometer to the saucepan and cook the mixture, stirring occasionally, until it reaches 245°F, which is the firm ball stage. This ensures the caramel has the ideal chewiness once cooled.
- Add vanilla: Remove the saucepan from heat and stir in the pure vanilla extract thoroughly to incorporate flavor evenly.
- Pour and cool: Immediately pour the hot caramel into the prepared baking pan, smoothing the surface evenly with a spatula. Allow the caramel to cool at room temperature undisturbed for about 2 hours until it firms up.
- Finish and cut: Once cooled and set, sprinkle the top evenly with flaky sea salt for a salty contrast to the sweetness. Using the parchment overhang, lift the caramel slab out of the pan and cut it into squares or rectangles. Wrap each piece individually in parchment or wax paper for storage or gifting.
Notes
- Use a heavy-bottomed saucepan to prevent burning the caramel during cooking.
- Ensure the candy thermometer is clipped securely and does not touch the bottom of the pan for accurate temperature reading.
- If you prefer softer caramels, you can remove the caramel at a slightly lower temperature (around 240°F).
- Stored in an airtight container at room temperature, these caramels last up to two weeks.
- Be cautious when handling hot caramel as it can cause severe burns.
