Sea Salted Caramels

6 steps · 45 min total

1. 01

   Prepare Baking Dish

   Line the bottom of an 8-inch square baking dish with parchment paper, then lightly spray it with cooking spray.
2. 02

   Heat Cream Mixture

   In a small saucepan, combine the cream, butter, and salt. Bring the mixture to a boil, then immediately remove it from the heat and set aside.
3. 03

   Cook Sugar Syrup

   In a medium saucepan, stir together the sugar, corn syrup, and water over medium-high heat. Bring the mixture to a boil, stirring constantly until all the sugar has dissolved.

   Once boiling, stop stirring. Continue to boil, gently swirling the pan occasionally, until the syrup turns a light golden color.

4. 04

   Simmer Caramel

   Slowly pour in the reserved cream mixture — be careful, as it will bubble up violently. Reduce the heat to low and simmer, stirring frequently, until the caramel reaches 248 degrees F (the soft ball stage) on a candy thermometer. This should take about 15 minutes.
5. 05

   Cool Caramel

   Pour the hot caramel into the prepared baking pan. Let it cool completely at room temperature until firm.
6. 06

   Cut and Wrap Caramels

   Once the caramel is firm, cut it into one-inch squares. Sprinkle the tops with sea salt flakes.

   Wrap each caramel individually in a piece of waxed paper or parchment paper. Cutting into squares is often the easiest approach; if you handle the caramel too much, it will start to warm up and become difficult to manage.