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!