These rich, creamy sea salt vanilla caramels are made by gently heating whole cream, butter and sugar until the mixture forms soft, chewy squares of caramelized bliss.
Melt-in-your-mouth good, they’re topped with a sprinkling of coarse sea salt to provide just the right contrast to the sweetness. While all kinds of caramel are good, you’ll taste the made-from-scratch goodness that takes these candies to the next level.
Maybe it’s the ingredients that give them that special taste, or maybe it’s the love. Whatever it is, when placed inside a pretty jar with a festive ribbon, these candies become a holiday gift that’s sure to bring a smile to the lucky recipient’s face.
Don’t be intimidated by the idea of making candy; with a good thermometer and a little patience, you can do it!
Line a loaf pan with some foil and leave an extra flap on either side that you can use to lift the caramel “loaf” out when it’s done.
Mix the cream, vanilla, salt and butter over medium heat until the mixture just begins to simmer. Then, remove it from the heat and set aside for later.
When making the sugar sauce with sugar and corn syrup, don’t worry if some crystals stick to the sides of the pan; just brush them back into the sauce with a wet pastry brush or a damp, heat-safe rubber spatula. Be patient: You want it to reach 310 F — that’s some hot stuff!
Caution is key when you’re pouring the syrup into the cream mixture. It will boil like crazy, but don’t panic. Just keep pouring slowly to avoid boilover.
Don’t put that thermometer away yet! You’ll next heat the mixture to 260F.
Choose whatever size you want for your caramels; just be sure to use a nice, sharp knife. Wrap each individually in a little twist of waxed paper, to give your candies the look of true confectionary delights.