Sea Salt Caramels

December 17, 2014

This recipe does not require a candy thermometer. This recipe does not require a candy thermometer. That is the most important and best thing about it, so it had to be stated first.

Never a frequent connoisseur of caramels, I associated it with the tiny, hard bricks you buy made in bulk at a convenience store or the flavored sugar drizzle stuff you pour on ice cream. Neither were much for me to get thrilled about. I had a hunch the homemade kind would change how I viewed the stuff, but I have a needless yet firm opposition to using candy thermometers. Thinking this ruled me out of the caramel game, I abandoned the thought until this Christmas season. Enough was enough and a thermometer-less recipe was happening because there had to be other souls like me who wanted simple homemade caramels too. Welcome thermometer-stubborn friends; we have made it.

SEA SALT CARAMELS from Rachel Schultz

 

 

SEA SALT CARAMELS
Serves about 20 candies

1 and 1/2 cups sugar
1/2 cup corn syrup
1/4 cup water
1/3 cup heavy cream
6 tablespoons butter
1/8 teaspoon salt
1/4 teaspoon vanilla
Sea salt

Line an 8×8 pan with parchment paper. Combine sugar, corn syrup, and water in a large stock pot over medium low heat until sugar is dissolved, stirring occasionally. Increase heat to medium-high. Do not stir. Allow to simmer for 15 minutes until sugar turns a medium amber color. Remove from heat and add heavy cream, butter, and salt. Stir slowly to incorporate. Add vanilla and stir. Pour into prepared pan.

Sprinkle sea salt over top of caramel. Allow to set at room temperature for 1 hour. Cut into squares or divide and roll into wax paper.

SEA SALT CARAMELS from Rachel Schultz

SEA SALT CARAMELS
 
Author:
Ingredients
  • 1 and ½ cups sugar
  • ½ cup corn syrup
  • ¼ cup water
  • ⅓ cup heavy cream
  • 6 tablespoons butter
  • ⅛ teaspoon salt
  • ¼ teaspoon vanilla
  • Sea salt
Instructions
  1. Line an 8x8 pan with parchment paper.
  2. Combine sugar, corn syrup, and water in a large stock pot over medium low heat until sugar is dissolved, stirring occasionally.
  3. Increase heat to medium-high. Do not stir. Allow to simmer for 15 minutes until sugar turns a medium amber color.
  4. Remove from heat and add heavy cream, butter, and salt. Stir slowly to incorporate. Add vanilla and stir.
  5. Pour into prepared pan. Sprinkle sea salt over top of caramel.
  6. Allow to set at room temperature for 1 hour.
  7. Cut into squares or divide and roll into wax paper.

Adapted from Food 52.

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Comments

  • Lia Crull

    Hi Rachel, I just stumbled onto your website. I just love your recipes. I am cooking The World’s Best Chicken for my family tonight and the salted caramels because I Love Caramel. Hey, Thank you!! Also I like the design of your website. It is nice and clean unlike so many others. Oh, who is the background singer/artist for your little clip on making Salted Caramel? Thanks again, Lia Crull

    • Rachel Schultz

      Thanks Lisa! The music is Winter Winds by Mumford & Sons.

  • Jilli

    Oh how I love caramel… I made these yesterday and they turned out delicious! I used Glucose Syrup instead of Corn Syrup since I am in New Zealand and corn syrup is not as readily available as in the usa (the glucose syrup said “derived from corn” so assuming almost the same thing). They were a true success and I’m not even sure they will last the week… perhaps I will need to hide them in the cupboard! Thanks for the easy recipe, :)

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