Description
These Easy Salted Caramels are a delicious homemade treat featuring a perfectly creamy and buttery caramel base finished with a sprinkle of flaky sea salt for a delightful balance of sweet and salty flavors. With straightforward ingredients and simple instructions, this recipe makes 25 rich, melt-in-your-mouth caramel squares ideal for gifting or snacking.
Ingredients
Scale
Caramel Base
- 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 easily lift out the caramel once set.
- Combine Ingredients: In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, unsalted butter, and heavy cream over medium heat. Stir continuously until the butter is fully melted and the sugar has completely dissolved into the mixture, creating a smooth base.
- Cook the Caramel: Bring the mixture to a gentle boil. Attach a candy thermometer to the saucepan and cook, stirring occasionally, until the temperature reaches 245°F, which is the firm ball stage. This temperature ensures the caramel will have the perfect chewy yet firm texture once cooled.
- Add Flavor: Remove the saucepan from heat and immediately stir in the pure vanilla extract to enhance the flavor and aroma of the caramel.
- Set the Caramel: Carefully pour the hot caramel into the prepared baking pan and smooth the surface with a spatula. Allow the caramel to cool at room temperature for about 2 hours until it is firm enough to cut.
- Finish and Store: Once set, sprinkle the top evenly with flaky sea salt. Cut the caramel into squares or rectangles with a sharp knife. For storage or gifting, individually wrap each caramel piece in parchment or wax paper to prevent sticking.
Notes
- Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution.
- Ensure the candy thermometer is properly calibrated for accurate temperature readings.
- Store caramels in an airtight container at room temperature for up to 2 weeks or in the refrigerator for longer freshness.
- For a softer caramel, slightly reduce the cooking temperature to 240°F (soft ball stage).
- Flaky sea salt adds a delightful crunch and balances the sweetness but can be adjusted or omitted based on preference.
