Last year Kayla and I decided to make a new sweet treat! I’ve been seeing a lot of posts lately about sea salted caramels, so I decided to give this recipe a try.
Making sea salted caramels is so much easier than it sounds. Because it is a candy recipe, it can seem overwhelming — especially if you don’t have a candy thermometer. But if you have that and all the correct ingredients, your candy will turn out delicious!
If you want to try making candy at home, here is a list of supplies you will need to make the job easier.
Having a candy thermometer makes everything SO much easier. You don’t have to guess if the temperature is right (such as soft ball, hard ball, etc).
Kayla is my candy maker. She loves experimenting and she is SO good at it. One of the most popular recipes on my blog are my Buckeye Candies.
If my daughter can make candy, then you my friend can make candy too! Here is the recipe. I promise it is not as hard as you might think. Just make sure you have the proper tools to do so.
- 3/4 cup whipping cream
- 1 teaspoon vanilla
- 1/2 teaspoon kosher coarse salt
- 4 tablespoons salted butter softened
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon coarse sea salt
Line an 8x8-inch pan with waxed paper; spray with cooking spray.
In 1-quart saucepan, heat whipping cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until mixture just begins to simmer. Remove from heat; cover with lid. Set aside.
In 2-quart heavy saucepan, mix sugar and corn syrup; add candy thermometer. Cook over medium heat, stirring gently, until sugar is dissolved. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup.
Cook syrup, without stirring, until thermometer reads 310°F. If hot spots or darker areas occur while cooking, gently roll saucepan around to evenly disperse syrup.
Remove saucepan from heat. Slowly pour cream mixture into syrup. Syrup will bubble violently so be careful to add cream slowly to ensure syrup does not bubble over edge of saucepan. Stir until smooth.
Return saucepan to medium heat. Cook caramel until thermometer reads 260°F.
Remove saucepan from heat; remove thermometer. Stir in remaining 2 tablespoons butter until caramel is smooth.
Pour caramel into dish. Cool 8 to 10 minutes. Sprinkle coarse sea salt evenly over top. Cool completely in pan on cooling rack.
When caramel is cool, remove from pan by lifting waxed paper. Peel wax paper from caramel. Using sharp long knife, cut into 35 to 40 squares. Wrap each caramel individually with waxed paper or cellophane.
You can always make any kind of candy if you put your mind to it — tootsie rolls, fudge, sugar free gum — the possibilities are endless!