I made so many delicious homemade caramels with sea salt this weekend 😍

This weekend I went to my parents’ house and made sea salt covered caramels with my mom, and they turned out quite amazing (if I do say so myself). Even my dad who is not much of a sweets person loved them. These caramels are so buttery they practically melt in your mouth, and I’ve found them to be especially delicious with a piping hot cup of black coffee!

These are caramels are super easy to make, but they are pretty time consuming (it took us about 1.5 hours). I definitely recommend making these with a loved one so you can take turns stirring! It’s definitely worth the wait though, and this recipe made about 70 caramels.

To make these beauties, you’ll need:

  • 1 cup of butter (2 sticks)
  • 4 cups sugar
  • 2 cups light karo syrup
  • 2 (12 oz) cans evaporated milk
  • 1 tsp vanilla
  • Sea salt (to taste)

First, (very) generously butter a jelly roll pan. Make sure to really coat the sides and around the perimeter very well as that’s where they seem to get stuck most frequently.

Next, in a large heavy-bottom sauce pan combine butter, sugar, and karo syrup and stir over medium heat until boiling. This will take about 7-10 minutes depending on your stove.

Once the mixture is boiling, slowly add evaporated milk and maintain a consistent boil.

Here’s where you need to bust out your muscles (or pair up with you partner for stirring shifts)! Stir the mixture continuously until it reaches a firm ball stage. To do this, fill a bowl with ice water and drop a spoonful of the caramel liquid into the bowl. Mold the cold caramel mixture into a firm ball (it will still be slightly sticky). When the mixture is at firm ball temperature (about 240° F or 230° for a softer caramel), stir in the vanilla.

Finally, pour the mixture into your buttered jelly roll pan. Place in your refrigerator to set. If you want to add to sea salt to the top (which I highly recommend!), leave the caramels in the fridge for about 45 minutes, sprinkle sea salt (to taste) on top of the caramels and place back in the refrigerator to finish hardening.

Finish by cutting caramels into individual pieces and wrapping in wax paper like a Tootsie Roll. Make sure to sneak a few while you’re wrapping them up—you’ve earned it! :)

Recipe adapted from Tastes Better From Scratch.

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