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Basic Sea Salt Caramels

So, I made caramels. Let me tell you, it says “basic,” but for some reason me and caramel have had a bad relationship. Last time I tried to make caramel, instead of solidifying, it split into two parts – one caramelly bit and one liquidy bit. Gross. Well, the good news I finally managed to make caramels that work and I’d love to share the recipe! I even got a bit fancy and covered some with chocolate and candy coating. Fun!

 

 

Basic Sea Salt Caramels

Adapted from:  The Kitchn

Ingredients

  • 1 cup half and half (or heavy cream)
  • 5 tablespoons butter
  • 1 1/2 cups sugar
  • 1/4 cup corn syrup (light)
  • 1/4 cup water
  • 1 teaspoon vanilla
  • 1 tablespoon seat salt (optional)

Instructions

  • Prepare an 8×8 pan with buttered parchment paper. (I don’t know if the butter is actually necessary, I thought it may have
  • Put half and half, butter, sea salt, and vanilla in pan – heat until the butter is melted. Remove from heat.
  • Place sugar, corn syrup, and water in large, heavy pan. (Make sure to attach a candy thermometer on the pan at this point – it will be too tricky later!) Heat over high heat, stirring until the sugar is completely melted. Once the sugar has melted, stop stirring. Continue heating over high heat until the thermometer reads about 248 degrees (don’t let it go over 250 degrees!)
  • Once the thermometer reaches 248 degrees, lower the heat (to medium) and slowly pour in the half and half/butter/sea salt/vanilla mixture. At this point, it will bubble up, but don’t worry! That’s what’s supposed to happen. If it bubbles up too quickly, slow down.
  • At this point, you’re going to have to stir the mixture constantly. You’re going to keep stirring until the mixture is between 248-250 degrees. This will probably feel like a really long time, but it should be about 15 minutes.
  • When the mixture is between 248-250 degrees, take off heat and pour into prepared pan.
  • Allow to cool for 2 hours.
  • If adding sea salt to the top, sprinkle on top after about 30 minutes.
  • If encasing in chocolate, do this after the 2 hours.

Chocolate Caramel

Candy Melt Caramel

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