let’s make sea salt caramels

Growing up, we could always count on my grandpa to make two things for our family christmas: rich, chocolaty fudge and creamy, chewy caramels. Both were delicious and have become seasonal favorites in my family now. Yesterday I made both of these treats. Edie has an easy and oh so yummy fudge recipe {right here} and these sea salt caramels are my go-to recipe. I’ve shared it once before, but thought I’d show you step by step in photos because sometimes that takes the fear out of cooking.

These little caramels are irresistible, they make great gifts and can be refrigerated for up to three weeks {although there’s no way they would last that long in my household}.

Here’s what you need:

1 3/4 cup sugar
1 can evaporated milk
3/4 cup heavy cream
3/4 cup light corn syrup
2 Tbsp. butter
1/4 tsp. vanilla extract
1/2 Tbsp. coarse sea salt
Oil or cooking spray

medium heavy bottomed pan
wooden spoon {I like this flat wooden spatula to scrape the bottom of the pan}
candy thermometer

STEP ONE // prepare a 9 x 13 baking dish by lining it in parchment paper and lightly oiling

STEP TWO // In a medium, heavy-bottomed saucepan, bring sugar, evaporated milk, and heavy cream to a boil over medium heat.

STEP THREE // Add corn syrup and continue cooking until mixture reaches 230°

Stir continually and watch that thermometer {or two}. It takes several minutes and it’s important to get it to the exact temperature.

STEP FOUR // Add butter and vanilla; continue cooking, stirring constantly, until caramel reaches 240°

The caramel starts to look more caramelly and thickens and it feels like it takes forever to get to the right temp. Just keep stirring and pull it off the heat right away when it hits 240°

STEP FIVE // Remove from heat, stir in salt

STEP SIX // Carefully pour into a lightly oiled 9″³ x 13″³ baking dish and sprinkle with additional sea salt

Let cool for an hour or so.

STEP SIX //  Remove from baking dish and cut the caramel into 1 inch pieces

STEP SEVEN // To serve candy-store style, wrap individual pieces in parchment paper

and secure the ends with a simple twist.

Enjoy!

Servings: Makes about 125 one-inch pieces

Sea Salt Caramels
created by the ladies of Liddabit Sweets courtesy of O magazine.

1 3/4 cup sugar
1 can evaporated milk
3/4 cup heavy cream
3/4 cup light corn syrup
2 Tbsp. butter
1/4 tsp. vanilla extract
1/2 Tbsp. coarse sea salt
Oil or cooking spray

Directions

Active time: 30 minutes
Total time: 1 hour, 30 minutes
In a medium, heavy-bottomed saucepan, bring sugar, evaporated milk, and heavy cream to a boil over medium heat. Add corn syrup and continue cooking until mixture reaches 230°.
Add butter and vanilla; continue cooking, stirring constantly, until caramel reaches 240°. Remove from heat, stir in salt, and carefully pour into a lightly oiled 9″³ x 13″³ baking dish (parchment paper in the bottom of the pan is helpful).
Let cool at least 1 hour. Invert onto a cutting board covered with waxed or parchment paper and cut into 1-inch pieces with a sharp, lightly oiled knife. Caramels can be wrapped in waxed or parchment paper or cellophane. (To serve candy-store style, wrap individual pieces in parchment paper and secure the ends with a simple twist.) Store airtight at cool room temperature (around 65°) or in the refrigerator; will keep up to 3 weeks.