It’s easier than you think.
I have a sweet tooth and chewy, delightfully sweet and just perfectly salted caramels are a family favorite. It’s that time of year where I totally ramp up the baking and dessert making. I’ve tried to cut back, honestly. It’s never a good idea because people complain. “Did you make butter tarts this year? I can’t wait to have one.” Then there’s the guilt that comes with hearing that someone was looking forward to that one special treat and there’s none left or there were never any made!
Salted caramels are quick and easy to make and great for gift giving.
Salted Caramels Recipe
1.25 sticks of sweet unsalted butter
1/2 cup sugar
3 tablespoons light corn syrup
1 can of sweetened condensed milk
1/2 teaspoon vanilla extract
Finishing salts of your choice: Merlot infused or Lime Sea Salt for the more adventurous is delectable, but if you like the traditional salted caramels use our El Salvador Sea Salt for a nice salty crunch.
- Line an 8″x 8″ baking pan with foil or parchment paper ( I prefer parchment). Use spray oil or coat the foil with butter prior to pouring caramels to prevent sticking.
- In a medium saucepan, melt butter and sugar, stirring constantly. Stir in corn syrup and condensed milk and bring to a boil
- Decrease hear to medium-high and simmer, stirring constantly until the mixture achieves a deep golden colour and begins to pull away from the pan. This takes about 10 minutes.
- Pour into prepared pan and sprinkle with your choice of Sea Salt. Once completely cook, cut into squares and wrap in parchment paper.
- You can try your hand at taking a semi-cooled square of caramel and with butter hands try to roll the piece into a tube. Sprinkle with sea salt.
I love using my Sea Salts in every day dishes. Need Sea Salt for this recipe? Please see my Etsy shop, see my website or connect with me.
Shop link: The Muskoka Pantry
Website link: Elements Sea Salt Collection Vol. 2 is now available. Limited quantities are available of Vol. 1.