Salted Caramels Recipe

In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar has dissolved.

Increase the heat to medium-high and continue to cook, without stirring, until the mixture turns a medium amber color.

Remove the saucepan from the heat and carefully whisk in the heavy cream. Be cautious as it may bubble up.

Return the saucepan to low heat and stir in the butter, salt, and vanilla extract. Continue to cook, stirring constantly, until the mixture reaches a temperature of 248°F (120°C) on a candy thermometer.

Pour the caramel into a greased and lined square baking dish. Let it cool for at least 1 hour, or until it is firm to the touch.

Sprinkle an additional pinch of sea salt over the caramel.

Use a sharp knife to cut the caramel into small squares.

Wrap each caramel in wax paper or parchment paper.

Enjoy!