Making sea salt vanilla caramels is quite simple. The secret: stirring from the beginning to the end. The result is a sweet & salty, but also soft & chewy caramel treat. Simply incredibly delicious. By trying this recipe, you will realize that homemade caramels are a lot better than bought ones.
Tools & Equipment
- 22,9×22,9cm / 9×9-inch square baking pan
- Medium saucepan
- Wooden spoon
- Digital candy thermometer
- Pastry brush
- Aluminium foil
- Sharp knife
- Optional: candy wrappers
Recipe tips for making Sea Salt Vanilla Caramels
Success: The most important thing in this process is using a candy thermometer and stirring, stirring, stirring…from start to finish. This is key for making delicious homemade caramel candies that taste far better than anything you can buy.
Candy thermometer: makes things a lot easier by showing you exactly when your candies are done. A digital candy thermometer simplifies measuring and is much more accurate than using your eyes to check when the caramel candies are done.
Pastry brush: an essential tool for making candy. It is used to remove any sugar syrup that may have splashed onto the sides of the saucepan. If not removed, it could burn and crystallize, ruining your candies. To prevent that, moisten a brush with water and run it around the sides of the pan.
Storage: Wrapped caramels keep at room temperature for up to 2 weeks.
My summary for Sea Salt Vanilla Caramels
Taste: sweet & salty, with a nice touch of vanilla.
Texture: soft & chewy.
PROS: a simple recipe and super tasty.
CONS: it is better to let them set overnight. This means planning in advance.
- 460g heavy cream
- 260g granulated sugar
- 130g packed light brown sugar
- 100g light corn syrup
- 2g salt
- 2g pure vanilla extract
- seeds scraped from 1 vanilla bean
- 18g butter, softened + more for buttering the pan
- coarse sea salt for topping
- Use aluminium foil to line a 22.9cm / 9-inch square pan and let an overhang on the sides to easily remove the caramel after it has set. Lightly grease the foil with butter.
- In a medium saucepan combine cream, granulated sugar, brown sugar and corn syrup over medium heat. Stir constantly with a wooden spoon as sugar dissolves. The mixture will look thick and cloudy.
- Once boiling, brush the sides of the pan with a pastry brush moistened with water. Attach a candy thermometer to the pan and make sure that it does not touch the bottom.
- Cook and stir about every minute until the temperature reaches 118°C / 245°F.
- Remove from heat immediately and stir in salt, vanilla extract, vanilla bean seeds and butter. The mixture may burst and bubble, so stir carefully.
- Transfer the hot caramel into the prepared baking pan and sprinkle with coarse sea salt. Allow to cool uncovered overnight at room temperature.
- Once the caramel has set, remove it from the pan by lifting out the aluminium foil. Remove the foil and cut into rectangles or squares with a very sharp knife.
- Optional: wrap the caramel in candy wrappers.
Recipe adapted from sallysbakeblog