Description
These Easy Salted Caramels are rich, buttery, and perfectly balanced with a touch of sea salt. With just a handful of simple ingredients, you can create luscious homemade caramel squares that melt in your mouth. Ideal for gifting or enjoying as a sweet treat, this recipe guides you through every step to achieve the perfect firm yet chewy texture.
Ingredients
Scale
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
- 1 teaspoon flaky sea salt (for topping)
Instructions
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the caramel out once set.
- Combine ingredients: In a heavy-bottomed saucepan over medium heat, combine the granulated sugar, light corn syrup, unsalted butter, and heavy cream. Stir continuously until the butter has fully melted and the sugar has dissolved completely.
- Cook the caramel: Bring the mixture to a gentle boil. Attach a candy thermometer to the saucepan and continue cooking the mixture, stirring occasionally to prevent burning, until it reaches 245°F, which is the firm ball stage — this ensures a chewy, but firm caramel texture.
- Add vanilla: Remove the saucepan from heat and stir in the pure vanilla extract to infuse the caramel with a rich, aromatic flavor.
- Set the caramel: Pour the hot caramel mixture into the prepared baking pan, smoothing the surface with a spatula to ensure even thickness. Allow it to cool at room temperature for about 2 hours until fully set.
- Finish and serve: Once set, sprinkle the top evenly with flaky sea salt. Use the parchment paper overhang to lift the caramel out of the pan. Cut into squares or rectangles, and optionally wrap each piece in parchment or wax paper to keep them fresh and prevent sticking.
Notes
- Use a heavy-bottomed pan to prevent hot spots and burning during cooking.
- A candy thermometer is essential for accurate temperature measurement to achieve perfect caramel consistency.
- If you prefer softer caramels, cook to a slightly lower temperature around 240°F (soft ball stage).
- Store caramels in an airtight container at room temperature for up to two weeks.
- For a dairy-free option, substitute butter with coconut oil and heavy cream with full-fat coconut milk, though texture and flavor will slightly vary.
