• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 60

Salted Caramels

  • Recipe Submitted by on

 Ingredients List

  • 2 cups sugar
  • 1 1/2 cups heavy cream
  • 2/3 cups light corn syrup
  • 1/2 cup unsalted butter
  • 1 1/2 teaspoons kosher salt divided
  • 1 tablespoon vanilla extract


Line an 8x8 inch baking pan with parchment paper.
Add the sugar, heavy cream, corn syrup and 1 teaspoon salt to a dutch oven (with a candy thermometer attached) on medium heat, whisking well until it comes to a boil, then lower the heat to medium low, whisking well until it reaches 245 degrees.

Turn off the heat and whisk in the vanilla extract then pour it into the baking pan and sprinkle the remaining salt over the top and let it harden for 4-6 hours before cutting.

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