Here is yet another recipe that I waited so long to try, though I’m not sure why. You’ve likely seen variations of homemade caramels all across the web— I have— and they all look incredible. Turns out they are very easy to make!
All homemade caramels require is some basic ingredients, a candy thermometer and stove top, and a little courage.
Don’t be afraid of candy making. I know thermometers and boiling sugar sound scary, but it’s something that any home cook can easily manage. The most important thing to remember is that candy making and multitasking do not mix. This is not the time to check your email or put on some mascara.
Keep a close watch and follow the recipe’s instructions and you’ll be fine. Your stove top does the dirty work, you just have to supervise. Remove the caramel from the heat at exactly the instructed temperature and you’ll have perfectly chewy, rich caramels you won’t be able to stop eating. I know this because mine are all gone, I ate them all.
I love what the sea salt adds to these caramels, it’s a perfect marriage of “sweet and salty”. I used “fleur de sel”, a fine (and expensive) sea salt that I have in my pantry for special occasions. But any coarse salt will do just fine. I think the salty addition to these caramels makes them extra addictive, so watch out!
- 1 cup (236 ml) heavy cream
- 5 tablespoons (70 grams) unsalted butter
- 1 teaspoon fleur de sel or other coarse sea salt, plus extra for sprinkling
- 1½ cup (300 grams) sugar
- ¼ cup (60 ml) light corn syrup
- ¼ cup (60 ml) water
- ½ teaspoon vanilla extract
- Line an 8-inch square baking pan with parchment paper.
- In a saucepan, bring the heavy cream, butter, and salt to just a boil. Keep warm.
- Meanwhile, combine the sugar, corn syrup, and water together in a separate sauce pan over medium heat. Stir until sugar is dissolved. Once dissolved, stop stirring and let simmer until mixture turns an amber color. Watch closely that it doesn't burn, and swirl the pan as needed so that the mixture caramelizes evenly.
- Remove from heat and add the cream mixture slowly while whisking constantly. Mixture will bubble violently. Once combined, stir in the vanilla. Return to heat and insert candy thermometer. Let cook, without stirring, until thermometer reaches 248 degrees F.
- Immediately pour mixture into prepared pan and let sit for 2 hours until firm. Sprinkle with additional salt and cut into 1-inch squares with a sharp greased knife. Wrap in 4-inch wax paper squares. Store at room temperature for up to 2 weeks.
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