Ingredients
Equipment
Method
- Line a 2-quart baking dish with parchment paper, leaving enough overhang on two sides to lift the cooled caramels out. Grease the parchment generously with butter or cooking spray.
- Combine white sugar, brown sugar, corn syrup, heavy cream, and butter in a 6-quart Dutch oven or heavy-bottomed pot. Heat over medium heat, stirring constantly until all ingredients are melted and blended.
- Attach a candy thermometer to the side of the pot, ensuring it is submerged below the surface of the mixture. Increase heat to high and bring the sugar mixture to a boil.
- Once boiling, reduce heat to medium-low and simmer until the candy thermometer reaches 245-250°F (118-121°C). Stir every 10 minutes. This will take 40-45 minutes. Watch the thermometer closely after it reaches 230°F (110°C).
- Immediately remove from heat when the mixture reaches 245-250°F (118-121°C). Stir in ½ teaspoon fine sea salt and vanilla extract. The mixture will bubble vigorously. Stir until incorporated, then carefully pour the caramel into the prepared baking dish. Use oven mitts to protect yourself from splatters.
- Allow the caramel to cool at room temperature for 15-20 minutes, then sprinkle half of the Maldon sea salt over the surface.
- Let the caramels cool completely at room temperature or in the refrigerator until set, at least 2 hours. Once cooled, sprinkle the remaining Maldon sea salt over the caramels.
- Lift the caramels out of the dish using the parchment paper. Transfer to a cutting board and cut into 1" x ⅔" rectangles using a sharp, non-serrated blade or a bench scraper. Wrap each caramel in a 4" x 5" piece of wax paper.
Notes
Store caramels in an airtight container for 2-3 weeks. For gifting, use 1-lb gift boxes with approximately 1.5 dozen caramels. If using an 8x8 baking dish, the caramels will be about ½" thick. To double the recipe, use a 12-quart stock pot and reduce the butter by 2 tablespoons. Always use a reliable, calibrated thermometer.