Old Fashioned Salted Caramels are soft and chewy with just the right amount of sweet and salty taste. Very easy to make without using a candy thermometer.
- 2 cups of granulated sugar
- 1 stick of butter (1/2 cup)
- 3/4 cup of light corn syrup
- 2 cups of heavy whipping cream
- Grease or spray (non-stick cooking spray) a 9×11 baking dish (I use a glass Pyrex baking dish).
- Cover the bottom of the dish with parchment paper, with extra paper draped over the edge of the dish. (This will allow you to easily lift the caramels from the pan when they are cooled.)
- Lightly spray the parchment paper with non-stick cooking spray.
- In a stove-top pan, melt butter and sugar on medium heat.
- Add the corn syrup and continue to cook for 3 minutes until it is all incorporated.
- Slowly add the heavy cream, one cup at a time, stirring continuously.
- Cook on medium heat for 35-40 minutes until the caramel passes the “cold water” test (see Notes below).
- Pour the mixture into the baking dish and let it cool for 10 minutes.
- Sprinkle the top with sea salt.
- Allow it to sit at room temperature for 4 hours.
- Remove from baking dish, cut into small pieces.
- Wrap caramels in parchment or candy papers.
The cold water test – using a spoon:
- Spoon up a small amount of the hot bubbly caramel.
- Drop the small amount of caramel into a dish of very cold water.
- If the drop forms into a little ball that is flexible and you can squish it with your fingers, then it’s done.