Chewy salted caramel candies made from scratch.
- 115 grams (1/2 cup / 1 stick) unsalted butter, roughly chopped
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 120 ml (1/2 cup) sweetened condensed milk*
- 60 ml (1/4 cup) glucose syrup*
- 1/2 teaspoon vanilla extract
- Sea salt
- Grease and line an 8 inch square tin with baking paper. Set aside.
- In a large saucepan, add butter, sugars, sweetened condensed milk and glucose syrup and place on a low heat. Stir until ingredients have melted and combined.
- Turn heat up to medium and bring the caramel to the boil, stirring constantly. Check caramel after 5 minutes by inserting a candy thermometer into the mixture. You want to reach 115 C (240 F).
- If it’s not quite there yet, keep it on the heat and continue to stir constantly. Once the caramel reaches 115 C, turn off the heat immediately. Carefully whisk in the vanilla extract (it’s ok if it bubbles).
- Pour the hot caramel into your prepared tin and generously sprinkle with sea salt. Place caramel in the fridge for at least 1 hour to set.
- Remove the caramel from the tin and cut into small squares. I found it easier to cut after it had been left out for 10 minutes. Wrap the caramels using baking paper or wax paper and store in the fridge.
*Cream: You could also use thickened or heavy cream if you don’t have sweetened condensed milk on hand.
*Glucose syrup: Glucose syrup will help the caramels set and become firm. It can be found in the supermarket in the baking aisle. If you can’t find glucose syrup, you can use light corn syrup.