Homemade Salted Caramels
Soft, buttery salted caramels with a perfect balance of sweet and salty—ideal homemade holiday treats.
Equipment
Ingredients
Ingredients
granulated sugar
200 g
light corn syrup
120 ml
heavy cream
240 ml
unsalted butter
85 g
vanilla extract
5 ml
sea salt
5 g
Instructions
Prepare pan
Line a 20x20 cm baking pan with parchment paper and lightly grease it.
Combine sugar and corn syrup
In a heavy saucepan, combine sugar and corn syrup over medium heat. Stir until sugar dissolves.
Add cream and butter
Slowly add cream and butter. The mixture will bubble vigorously. Stir gently.
Cook to caramel stage
Continue cooking without stirring until the mixture reaches 120°C (soft-ball stage) on a candy thermometer.
Add vanilla and salt
Remove from heat. Stir in vanilla extract and sea salt.
Pour into pan
Pour the hot caramel into the prepared pan. Smooth the top if needed.
Cool and cut
Let the caramel cool completely at room temperature for 2 hours, then cut into 24 squares.
Wrap and store
Wrap each caramel in wax paper or store in an airtight container.
Storage
Store in an airtight container between layers of parchment or wax paper.
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