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The word “sea salt” gets me in trouble every time. I found a recipe for microwave caramels that can be made with Maldon sea salt and I knew I wanted to try it out. My friend was in from out of town, and I thought it would be the perfect time to chat in the kitchen while whipping up a batch of these caramels. After making and sampling the caramel batter on the whisk, my friend and I knew this recipe was a keeper. Looking forward to making even more of these for the holidays!
Salted Caramels
Author: Stacy Dutton
Type: Dessert
Serves: Makes about 25
Recipe adapted from Cooking Classy.
Ingredients
- ½ cup unsalted butter (don't use salted or it will splatter like crazy)
- ½ cup light corn syrup
- ½ cup granulated sugar
- ½ cup packed light-brown sugar
- ½ cup sweetened condensed milk
- ⅛ tsp salt
- ¾ tsp vanilla extract
- Maldon sea salt or fleur de sel (optional)
Instructions
[/url]- Grease an 8 by 8-inch baking dish with cooking oil spray. Place butter in a large, microwave-safe bowl and heat in microwave until melted - about 45 seconds.
[/url]- Add the corn syrup, granulated sugar, brown sugar, sweetened condensed milk, vanilla extract and salt, and whisk mixture very well. Return to microwave and cook mixture on HIGH power for 5 to 6 minutes (at 2:30 I recommend stirring the mixture down - it bubbles a lot). After 5 minutes, use hot pads to carefully remove bowl from microwave.
[/url]- Place a small amount of the caramel in a bowl of ice water then remove it from the water and it should have formed a small pliable ball - nothing too soft or too hard. If that happens, the caramels are done. Mine were done at 5 minutes but times will vary slightly based on the wattage of your microwave and the size of the bowl you use. If it needs a little more time, return to microwave and heat in 20 second increments.
[/url]- Once the caramel mixture is ready, pour mixture into prepared baking dish. Sprinkle top lightly with Maldon sea salt or fleur de sel.
[/url]- Place in refrigerator until set, about 40 minutes. Cut into rectangular pieces (I cut mine into rows slightly less than ½-inch then cut each row into three).
[/url]- Wrap in cut rectangles of wax paper.
[/url]- For the finishing touch, I used Modern Geometric labels in black and gold to seal my caramels shut.
Used In This Project:
- Designer Address Labels • I chose the “Modern Geometric” style in black and gold.
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Stacy is the Art Director at Evermine. She is a new mother and lover of stationery, pie, and dark chocolate.
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Do you know how long these will keep?
Jasmina – the caramels should stay good for a few weeks, however mine only last a day or two in my house (we eat them too quickly)! They can store even longer if kept in the fridge, just bring to room temp before serving. Hope that helps!