Easy Homemade Sea Salt Caramel Recipe
This sea salt caramel recipe is sweet, chewy, salty, and soft that satisfyingly melts away in your mouth. It is super easy to make. And has a nutritious dusting of flaking sea salt to make a flavorsome sweet-savory bite. You are no longer required to spend too much time buying the ingredients since they are probably available at home. One factor to consider in making this recipe is that it is essential to prevent crystallization because it ruins the texture making your caramels grainy.
Equipment
- Saucepan
- Measuring cups
- Measuring Spoons
- Candy thermometer
- 7-inch square baking pan
- Parchment paper
Ingredients
- 100 g granulated sugar
- 100 g packed brown sugar
- ½ tsp vanilla extract
- 100 ml heavy whipping cream
- 260 ml evaporated milk
- 150 ml corn syrup
- 30 g unsalted butter
- ¼ tsp sea salt
- Flaked sea salt
Instructions
- Grab your 7-inch baking pan, grease, and line it on the bottom and the sides using parchment paper. Set aside.
- Mix the brown sugar, granulated sugar, whipping cream, and evaporated milk in a saucepan.
- Heat the pan on medium-high, whisk the mixture until it boils, and then switch to a spatula.
- Upon reaching a full boil, gradually add the corn syrup and stir continuously.
- Use a thermometer to check the temperature. When it reaches 242°F, stir up to 10 minutes and see how the color becomes dark.
- Pick up the pan out of the heat and add in the butter, salt, and vanilla while stirring. Pour into the baking pan and sprinkle the flaked sea salt on top. Let it rest for up to 4 hours.
- After setting, chill the caramel for about an hour, making it easier to cut. Serve and enjoy!
Notes
The caramel could last up to two weeks. Add the flaked sea salt at the end, right when you leave it to rest to have a crunch and balance on the taste. Use unsalted butter on the recipe to have complete control of the flavor of the caramel. Do not add the corn syrup and the sugar mixture because it will be overcooked, resulting in a sticky texture. To achieve softer caramels, try testing the recipe by adding two or four more tablespoons of cream. Golden syrup and pure honey are great substitutes for corn syrup. It is ideal to use heavy whipping cream than ordinary whipping cream because it is only 30% butterfat.
Do not try this recipe without using a candy thermometer since knowing the precise temperatures is essential. When creating caramels, it is a guarantee that cleaning will be difficult because the candy thermometer and pot can be sticky and messy. So, it is best to add water to the pan, then bring it to a boil. Doing this will melt away the caramel stuck to the sides of the pan faster, making it easy for you to wash it.
Never double or triple caramel recipes since timing is crucial when creating the caramel. Doubling or tripling it can significantly affect the cooking time and outcome of the caramel. Considering that cooking does not reflect the cooling time for at least two hours in the refrigerator or at room temperature overnight.
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