Sea Salt Caramels
This recipe guides you through creating rich, buttery sea salt caramels from scratch. The process involves cooking a sugar and dairy mixture to precise temperatures before setting it in a pan. Once cooled, the caramel is cut into individual pieces, ready to be wrapped and stored. The result is a classic confection with a delightful balance of sweet and salty flavours.
Ingredients
- 1 3/4 cups sugar
- 1 (12 ounce) can evaporated milk
- 3/4 cup heavy cream
- 3/4 cup light corn syrup
- 2 tablespoons butter
- 1/4 teaspoon vanilla extract
- 1/2 tablespoon coarse sea salt
- oil or cooking spray
Method
- Place the sugar, evaporated milk and heavy cream into a medium, heavy-bottomed saucepan and bring the mixture to a boil.
- Stir in the corn syrup and continue cooking until the temperature reaches 230 degrees on a candy thermometer.
- Add the butter and vanilla, then cook while stirring constantly until the caramel reaches 240 degrees.
- Take the pan off the heat, mix in the salt, and pour the caramel into a lightly oiled 13x9-inch baking dish.
- Allow the caramel to cool for at least 1 hour.
- Turn the set caramel out onto a cutting board covered with waxed or parchment paper.
- Use a sharp, lightly oiled knife to cut the slab into 1-inch pieces.
- Wrap the individual caramels in waxed, parchment paper or cellophane for storage.
- Keep the caramels in an airtight container at a cool room temperature of around 65 or in the refrigerator for up to 3 weeks.
Nutrition (per serving)
Sodium44600 mg
Recipe details
CategoryCandy
AuthorJackieOhNo!
