Salted Caramels

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All hail Queen Karen (my mom). Here’s another one of her famous Christmas treats! She’s been making homemade soft caramels for as long as I can remember; and this year, I decided to add my own little special touch by topping them with a pinch of flakey sea salt. Of course I had her make the caramels; I just sprinkled over some salt… so technically I still helped make them, right?

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In case you can’t tell, I love salty additions to my sweets. Sometimes caramels can be a little too sweet for me (they are basically all sugar after all), so the addition of just a touch of sea salt really evens everything out.

IMG_6216 IMG_6227 These caramels are soft and chewy; way better than ones you get at the store! I know I know, making candy can seem almost as daunting as asking Channing Tatum to marry you (something I plan on doing within the next 10 years), but it really isn’t as difficult as you’ve been telling yourself!

The candy-making thing, not the Channing Tatum thing…

IMG_6237IMG_6214These would also be good with a pinch of espresso powder added in while the caramel is cooking; you could dip them in chocolate, swap out the vanilla for your favorite liquor, or even top them with chopped toasted nuts or dried fruit once you pour the liquid caramel in the pan to cool!

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Salted Caramels
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My Mom's recipe for her soft and chewy caramels, topped with flakey sea salt!
Salted Caramels
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Print Recipe
My Mom's recipe for her soft and chewy caramels, topped with flakey sea salt!
Servings
88pieces
Servings
88pieces
Ingredients
Servings: pieces
Units:
Ingredients
Servings: pieces
Units:
Instructions
  1. Bring sugar and both syrups to a boil, or medium-high heat, in a large heavy bottom saucepan; stirring occasionally with a wooden spoon.
  2. Drop in butter, a few pieces at a time; stirring constantly.
  3. Slowly pour in evaporated milk. Keep stirring, but don't let it stop boiling! Stir constantly and cook until the caramel forms a ball when a small drop is dropped in cold water (it should pull away from he sides of the pan in "strings").
  4. Remove from heat and stir in vanilla. You could also replace vanilla with your favorite liquor, or add in some chopped, toasted nuts or dried fruit.
  5. Pour into a buttered 7x11" pan. Once the caramel has cooled for a few hours, sprinkle with sea salt, then let cool completely, or overnight, and cut into 1" wide rows. You can serve as is, or wrap each piece in a square piece of parchment paper and twist the ends close.
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