Soft & Chewy Salted Caramels
Soft & Chewy Salted Caramels are quick and easy to make, for the most delicious salted caramel flavor and the most satisfyingly chewy texture. Perfect for parties, adding to cookie boxes, or gifting, your friends and family will be begging you for this recipe!
Servings: 32 caramels
Ingredients
- 90 grams (6 ½ Tablespoons) unsalted butter cubed
- 1 can (395 grams) sweetened condensed milk
- 185 grams (¾ cup + 3 Tablespoons) light brown sugar
- 50 grams (2 ½ Tablespoons) Golden Syrup
- ½ teaspoon fine sea salt
- 1 Tablespoon vanilla bean paste or 2 teaspoons vanilla extract
- Flaky sea salt for sprinkling
Instructions
- Line an 8-inch (20cm) square pan with parchment paper and secure with binder clips, leaving an overhang. Place on a heatproof trivet. Set aside.
- In a large heavy-bottomed saucepan, place the butter, sweetened condensed milk, brown sugar, and golden syrup. Place over a medium heat and stir to melt the butter and combine.
- Bring the mixture to a boil, stirring frequently to avoid scorching. Turn the heat down slightly to medium-low and continue stirring frequently until the mixture reaches 240°F (116°C). Use an instant-read digital thermometer to verify this, avoiding touching the bottom or sides of the pan. This will take around 5-8 minutes.
- Remove from heat and add the salt and vanilla. Stir to combine.
- Carefully transfer to the prepared pan and smooth out the top. Sprinkle with flaky sea salt.
- Allow to cool for a few minutes before placing in the fridge to cool fully, at least 2 hours. Caramels slice best when cold.
- Once cooled, slice into 32 pieces (4 columns by 8 rows). Serve, or wrap each piece in parchment paper or wax paper. Store inside an airtight container for up to 2 weeks.
Notes
Wrapping the Caramels: I like to use parchment paper (because I always have it on hand) and cut into 5-inch (13cm) squares, wrapping each piece of caramel and securing by twisting the ends. This is not only adorable, but makes for an easy homemade gift!
More info on the ingredients needed here, substitutions, and tools needed can be found in the full post above the recipe.
Recipe inspired by Cloudy Kitchen.