Sea Salted Caramels

Yes, I’m fully aware of how easy it is to buy caramel candies at the store and call it a day. But why buy when you can make something even better at home? Beside, I think there’s something extremely gratifying about making treats like these from scratch. Many people don’t usually take time to make caramels at home because they assume that it’s an impossible feat. Well, I’m here to tell you that it’s the exact opposite. The process to make Sea Salted Caramels can’t be simpler.

To make this recipe, all you need to do is to combine your brown and granulated sugars, butter, cream, corn syrup, and bourbon in a pot over medium heat. When the mixture reaches a temperature of 250℉, you can add the sea salt and vanilla extract. Then, pour them into a baking sheet and refrigerate them until they harden. Once you’re satisfied with the consistency, you can take the baking sheet out and cut your caramels into bite-sized pieces. It really is that simple.

When you bite into this candy, you’ll see just how soft, chewy, and perfectly flavored these Sea Salted Caramels are. You can even add extra saltiness and a crunchy texture by sprinkling sea salt on top of your candies. Doing so should enhance the sweetness even more to give you the most delightful treat ever.

Because of how tempting they are, one batch may not last you long. I know it doesn’t for me. But, just in case you have some leftovers, you can store them in the fridge or share them with your family and friends. The choice is yours, but if you want instant popularity, I can guarantee this is an easy way to get it.

Sea Salted Caramels

Make these Sea Salted Caramels if you want to munch on something sweet and gooey with a hint of saltiness and the perfect balance of flavors. 

• Author: Addie Gundry
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 60 caramels 1x
• Category: Desserts

Ingredients

Scale 1x2x3x

• 2 cups light brown sugar, firmly packed
• 1 cup granulated sugar
• 1 1/2 cups heavy whipping cream
• 16 tablespoons (2 sticks / 1 cup) unsalted butter
• 1 cup corn syrup
• 1/4 cup bourbon
• 1 tablespoon vanilla extract
• Pinch of coarse or flake sea salt

Instructions

1. Line a baking sheet with parchment paper.
2. Combine the sugars, cream, butter, corn syrup, and bourbon in a pot over medium heat.
3. Attach a candy thermometer. Bring to a simmer and cook until the thermometer registers 250 degrees F.
4.  Add the vanilla extract and salt. Cook for an additional 2 minutes.
5. Pour the caramel onto the lined baking sheet.
6. Transfer to the refrigerator to cool for at least two hours and set up. Remove the parchment paper from the baking sheet and set the caramels on a cutting board. Spray a sharp knife with cooking spray and cut into 1-inch squares. If wrapping, cut about sixty 4-inch squares out of plastic wrap. Place a caramel on the edge of a plastic square, roll it up, and twist the ends. Repeat for the remaining caramel pieces.

What do you think? Have you made caramels at home? How did they turn out?