Buttered, Salted Caramels Are The Best. Heres An Ea

Name: Buttered, Salted Caramels Are The Best. Heres An Easy.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: sunflower oil, for greasing; 2/3 cup brown sugar; 6 tablespoons corn syrup; 1 stick unsalted butter, diced; 1 cup heavy cream; 3/4 cup superfine sugar; 1/2 teaspoon sea salt flakes or smoked sea salt; 1/2 teaspoon vanilla bean paste; 7-inch square baking pan; sugar thermometer

Servings: persons

1
Grease the base and sides of the baking pan with sunflower oil and line with nonstick parchment paper.
2
Place the brown sugar, corn syrup, butter and heavy cream in a small saucepan and gently melt the butter and dissolve the sugar.
3
Stir until smooth, and once the mixture is hot, remove the pan from the heat.
4
Place the superfine sugar in a 2-quart saucepan with 2 tablespoons water and set over low heat to dissolve the sugar.
5
Do not stir the syrup, but gently swirl the pan to ensure that the sugar dissolves evenly; use a pastry brush dipped in hot water to dissolve any sugar crystals that form on the sides of the pan.
6
Bring the syrup to a boil and continue to cook steadily until it turns an amber color, swirling the caramel in the pan to color evenly.
7
Remove the pan from the heat and carefully pour the hot cream mixture into the caramel.
8
It will hiss and splutter as you do this, so exercise caution.
9
Stir until smooth and return the pan to medium heat.
10
Pop the sugar thermometer into the pan and continue to cook over low to medium steady heat until the caramel reaches 250F.
11
Working quickly, remove the pan from the heat, add the salt flakes and vanilla, and stir briefly to combine.
12
Pour the hot caramel into the prepared pan and leave until completely cold and firm (at least 4 hours or overnight) before cutting into pieces with either a hot or lightly greased kitchen knife.
13
To store, wrap the caramels in cellophane or parchment paper and keep in an airtight container or storage jar for up to 2 weeks.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: sunflower oil, for greasing, 2/3 cup brown sugar, 6 tablespoons corn syrup, 1 stick unsalted butter, diced, and more.

Yes, Buttered, Salted Caramels Are The Best. Heres An Easy. falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buttered, Salted Caramels Are The Best. Heres An Easy.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions