Easy Salted Caramels Recipes

HOMEMADE SALTED CARAMEL RECIPE

Steps:

• Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
• Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you're nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually- just keep whisking. Return to heat when it's combined again.)
• After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
• Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.
• Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency. See "What is the Texture of This Salted Caramel?" above.

HOW TO MAKE THE BEST HOMEMADE SALTED CARAMELS

Steps:

• Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
• Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.
• In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
• Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.
• Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F. At this temperature, the sugar will take on a light amber color around the edges of the pan.
• The moment the sugar reaches 320 degrees F, carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream - so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
• By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F.
• The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.
• Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1/2-inch rectangles.
• Wrap caramels in plastic wrap or waxed paper and enjoy immediately, or you can refrigerate or freeze for enjoying later.

HOMEMADE SALTED CARAMEL SAUCE

Steps:

• Pour sugar and water into a small saucepan; swirl gently to combine. Heat over medium-low heat until little bubbles form on the side. Increase heat to high and boil until sugar turns amber, 5 to 8 minutes. Remove from heat and carefully whisk in heavy cream. Add butter and salt, stirring to combine. Pour caramel into a glass container; let cool.

SALTED CARAMELS

Steps:

• Butter and line the base and sides of a 20 x 30cm tin with baking parchment.
• Pour the cream into a saucepan along with the butter and vanilla, then bring to a simmer. Swirl the pan to melt the butter, then remove from the heat.
• In a separate pan, melt the sugar and golden syrup together, stirring occasionally. Once the sugar granules have dissolved, bring to the boil and cook until the temperature reaches 155C on a sugar thermometer. Remove from the heat and swiftly whisk through the cream mixture. Return to the heat and cook until the mixture reaches 127C, constantly whisking so it doesn't catch.
• Pour the caramel into the tin, tilting so it reaches the corners. Leave to set for 15 mins, then sprinkle with the salt. Leave to cool completely at room temperature (preferably overnight). Cut into squares using a very sharp, slightly oiled knife, then wrap each one in a square of baking parchment.

EASY SALTED CARAMELS

Steps:

• Spray a half-pan baking sheet with vegetable-oil spray; line with parchment paper and spray the parchment. Set aside.
• Put cream, corn syrup, sugar and butter in a large stockpot. Bring to a boil over high heat, stirring to melt butter and dissolve sugar, about 10 minutes. Cook over medium-high heat, stirring often, until temperature reaches 248 degrees F (firm-ball stage) on a candy thermometer, about 20 minutes.
• Remove from the heat and stir in vanilla and medium grind sea salt until combined. Immediately pour into the prepared pan without scraping the pot. Sprinkle coarse-grind sea salt in an even layer over the top. Let stand, uncovered, at room temperature for 24 hours without moving.
• Using a large knife, cut around outside of caramel in pan. Lift caramel out of pan and remove parchment paper. Cut into 1 by 1 1/4 inch pieces or other shapes. Wrap each piece in cellophane or waxed paper so they can keep their shape.