Easy Salted Caramels Recipes

Steps:

• Pour sugar and water into a small saucepan; swirl gently to combine. Heat over medium-low heat until little bubbles form on the side. Increase heat to high and boil until sugar turns amber, 5 to 8 minutes. Remove from heat and carefully whisk in heavy cream. Add butter and salt, stirring to combine. Pour caramel into a glass container; let cool.

Steps:

• Spray a half-pan baking sheet with vegetable-oil spray; line with parchment paper and spray the parchment. Set aside.
• Put cream, corn syrup, sugar and butter in a large stockpot. Bring to a boil over high heat, stirring to melt butter and dissolve sugar, about 10 minutes. Cook over medium-high heat, stirring often, until temperature reaches 248 degrees F (firm-ball stage) on a candy thermometer, about 20 minutes.
• Remove from the heat and stir in vanilla and medium grind sea salt until combined. Immediately pour into the prepared pan without scraping the pot. Sprinkle coarse-grind sea salt in an even layer over the top. Let stand, uncovered, at room temperature for 24 hours without moving.
• Using a large knife, cut around outside of caramel in pan. Lift caramel out of pan and remove parchment paper. Cut into 1 by 1 1/4 inch pieces or other shapes. Wrap each piece in cellophane or waxed paper so they can keep their shape.

Steps:

• Butter and line the base and sides of a 20 x 30cm tin with baking parchment.
• Pour the cream into a saucepan along with the butter and vanilla, then bring to a simmer. Swirl the pan to melt the butter, then remove from the heat.
• In a separate pan, melt the sugar and golden syrup together, stirring occasionally. Once the sugar granules have dissolved, bring to the boil and cook until the temperature reaches 155C on a sugar thermometer. Remove from the heat and swiftly whisk through the cream mixture. Return to the heat and cook until the mixture reaches 127C, constantly whisking so it doesn't catch.
• Pour the caramel into the tin, tilting so it reaches the corners. Leave to set for 15 mins, then sprinkle with the salt. Leave to cool completely at room temperature (preferably overnight). Cut into squares using a very sharp, slightly oiled knife, then wrap each one in a square of baking parchment.