Soft sea salt caramels (Printable)

Soft, buttery caramels with a hint of flaky sea salt, balancing sweet and salty flavors perfectly.

# What You Need:

→ Dairy

01 - 1 cup heavy cream
02 - 5 tbsp unsalted butter, cut into pieces

→ Sweeteners

03 - 1 1/2 cups granulated sugar
04 - 1/4 cup light corn syrup
05 - 1/4 cup water

→ Flavorings

06 - 1 tsp pure vanilla extract
07 - 1/2 tsp fine sea salt

→ Finish

08 - Flaky sea salt (such as Maldon), for sprinkling

# Directions:

01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly butter the parchment paper.
02 - Combine the heavy cream and butter in a small saucepan. Warm over medium heat until the butter melts and the mixture is hot but not boiling. Remove from heat and set aside.
03 - In a large, heavy-bottomed saucepan, combine granulated sugar, corn syrup, and water. Stir gently to combine, then cook over medium heat without stirring until the sugar dissolves.
04 - Increase heat to medium-high and bring to a boil. Cook without stirring until the mixture turns light golden and reaches 320°F on a candy thermometer.
05 - Carefully pour the warm cream and butter mixture into the caramelized sugar; it will bubble vigorously. Stir constantly and cook until the mixture reaches 245°F for soft caramels or up to 250°F for firmer texture.
06 - Remove from heat and stir in vanilla extract and fine sea salt.
07 - Immediately pour the hot caramel into the prepared pan. Let sit for 5 minutes, then sprinkle evenly with flaky sea salt.
08 - Allow to cool completely at room temperature for about 2 hours. Lift out using parchment overhang and cut into 1-inch squares with a sharp knife.
09 - Wrap each caramel piece in wax paper or cellophane to prevent sticking.

# Expert Advice:

01 -
  • The texture is impossibly soft without being sticky, melting slowly on your tongue.
  • That flaky salt on top makes every bite feel a little fancy, even when you're eating them straight from the counter.
  • They wrap beautifully and make people think you spent way more effort than you actually did.
02 -
  • Do not skip the candy thermometer, guessing the temperature will leave you with either soup or rock-hard candy.
  • When you add the cream to the hot sugar, it erupts like a small volcano, so use a deep pot and pour slowly.
  • Let them cool completely before cutting or they'll stretch and lose their shape.
03 -
  • Clip your thermometer to the side of the pot so it doesn't touch the bottom, or you'll get a false reading.
  • If you want perfectly uniform pieces, score the top lightly with a knife before it fully sets, then cut along those lines later.
  • Wrapping them individually keeps them from sticking and makes them feel like a real gift.
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