Here at the shop we have a few things that we sneak in our pockets as we walk out the door after closing. You know, that little something to snack on to keep you happy on your travels home. For us, it’s our homemade soft salted caramels. Sweet, salty, and a little chewy – these caramels are the perfect mix of the three.
We adapted this recipe from GiversLog.
Items you’ll need:
- 1 medium (3-5 quarts is fine), heavy-bottomed pot.
- 1 long-handled wooden spoon
- 1 rubber spatula
- 9″ x 9″ pan (square sides work great for this – we love 2″ deep pans from Fat Daddios)
- Parchment Paper (to line the pan)
- Non-Stick pan spray
- 1 candy thermometer (range up to 350* at least) – make sure it has a clip to attach it to the side of the pot! We like a digital thermometer for this – makes it easy.
- measuring cups (pyrex works great)
- digital scale (we like to weigh our ingredients – we’ll forgive you if you don’t, so we’ll also include regular measures)
- Wax paper for wrapping caramels
- Pastry Brush
- 8 oz. (1 c.) butter, unsalted
- 14.5 oz (2 1/4 c.) light brown sugar
- 11.5 oz (1 c.) light corn syrup
- 1 – 14 oz can sweetened condensed milk
- 1 tbs Vanilla
- 1/2 tsp. salt
- water for brushing the sides of the pot
- Fine Sea Salt, for sprinkling
- Prep your pan: cut 2 layers of parchment to line the pan, all the way up the sides. Spray a light coating of pam all over so your caramels don’t stick!
- Measure out all ingredients ahead of time – makes all the dumping and stirring much easier!
- Melt the butter in your pot on low.
- Once butter is melted, pour the brown sugar in the center of the pan. If any sugar crystals stick to side of pan, push them down with a wet pastry brush so they do not crystallize the entire batch and make you want to cry. Stir slowly until well combined with melted butter.
- Add corn syrup and sweetened condensed milk – stir to combine. Brush the insides of the pot down with a wet pastry brush once again (remember, we don’t want any crying!)
- Cook and stir on medium for about a minute.
- Stir, bringing to a boil on medium high heat. Once boiling, clip on your candy thermometer (don’t let it touch the bottom of the pan).
- I can’t reiterate this enough – KEEP STIRRING!
- Temperature doesn’t raise at a steady rate, so keep your eye on the thermometer. This can take a while, anywhere from 15-30 minutes. Once your caramel reaches 244 degrees, pull the caramel from the heat.
- Stir in the vanilla and salt.
- Pour into lined pan, and leave it to set on the counter. You can cool them a little faster in the fridge, if you need to.
- Once caramels are set, sprinkle sea salt over the sheet of caramels, and gently press down with a sheet of parchment or saran wrap (to set the salt into the caramels).
- Cut & enjoy! Wrap these up with wax paper for gorgeous little gifts, or just put a knife down next to it and watch them disappear!