Description
These Easy Salted Caramels are a perfect blend of rich, buttery caramel with a hint of sea salt, creating a delightful treat that’s soft, chewy, and irresistible. Made with simple ingredients and cooked to the ideal firm ball stage, these caramels are perfect for gifting or enjoying as a sweet snack.
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 help remove the caramel easily once set.
- Combine Ingredients: In a heavy-bottomed saucepan, mix together the granulated sugar, light corn syrup, unsalted butter pieces, and heavy cream over medium heat. Stir continuously until the butter is fully melted and the sugar dissolves completely.
- Cook to Temperature: Bring the mixture to a gentle boil while attaching a candy thermometer to the saucepan. Cook, stirring occasionally, until the caramel reaches 245°F, which is the firm ball stage, indicating the perfect texture for chewy caramels.
- Add Vanilla: Remove the saucepan from heat and stir in the pure vanilla extract thoroughly to blend the flavor evenly throughout the caramel.
- Set the Caramels: Pour the hot caramel mixture into the prepared pan and smooth the surface with a spatula. Let it cool at room temperature without disturbance for about 2 hours to allow it to set properly.
- Finish and Cut: Once cooled and set, sprinkle the surface evenly with flaky sea salt. Using the parchment paper overhang, lift the caramel out of the pan and cut 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.
- Make sure to monitor the temperature carefully with a candy thermometer for perfect texture.
- The firm ball stage at 245°F is crucial; higher temperature leads to harder caramels.
- Allow caramels to cool fully before cutting to avoid melting and uneven shapes.
- Wrapping each caramel individually helps to keep them fresh and prevents sticking.
- Store in an airtight container at room temperature for up to 2 weeks.
