Easy Salted Caramels Made with Sweetened Condensed Milk
You'll love making these homemade salted caramels that melt in your mouth. They are rich and creamy with a soft and chewy texture. With just a few simple ingredients, you can create these rich, buttery candies that are finished with a sprinkle of sea salt for the perfect touch.
Ingredients
- 2 cups sugar
- ½ cup light corn syrup
- 14 oz sweetened condensed milk
- ½ cup butter (cut into small pieces)
- 2 tablespoons vanilla
- ½ teaspoon salt
- flaky sea salt (for finishing)
Instructions
- Lightly coat an 8×8 inch baking pan with nonstick spray and line with parchment paper, leaving an overhang on 2 sides. Spray parchment paper.
- In a medium saucepan over medium-high heat, combine sugar, corn syrup, and ¼ cup water and bring to a boil, stirring to dissolve sugar. Cook until it turns a deep amber color, about 10-12 minutes, swirling pan occasionally.
- Remove from heat and whisk in condensed milk and butter, it will bubble vigorously. Whisk until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer reads 240º, about 5 minutes. Remove from heat and whisk in vanilla and salt. Pour into prepared pan, let cool. While still soft, sprinkle with sea salt. Refrigerate slightly once cooled to make cutting easier.
Barbara's Notes + Tips
- If you want to add bourbon, add 1 tablespoon of vanilla and 1 tablespoon of bourbon.
- Refrigerate slightly to make cutting them easier but store them at room temperature after cutting.
- If the caramels get too hard it is because they cooked too long.
- If you don't have a candy thermometer, you will have to go by color. They should be a deep amber color.
Nutrition
Calories: 87kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 52mg | Potassium: 32mg | Sugar: 16g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
