Ingredients
Scale
- 1 cup granulated sugar
- ½ cup light corn syrup (or honey as a substitute)
- ½ cup unsalted butter, cubed
- ½ cup heavy cream
- 1 tsp vanilla extract
- ¼ tsp sea salt (optional)
Instructions
- Heat sugar and corn syrup in a heavy-bottomed saucepan over medium heat, stirring until sugar dissolves.
- Slowly add butter and cream, stirring continuously to prevent separation.
- Use a candy thermometer to monitor the temperature until it reaches 240°F (soft-ball stage).
- Remove from heat and stir in vanilla and sea salt.
- Pour mixture into a lined baking dish and let it cool for at least 2 hours.
- Cut into squares and wrap individually in wax paper.
Notes
- To make salted caramel, sprinkle flaky sea salt on top before it cools.
- For a chocolate-covered version, dip cooled caramel squares into melted dark chocolate.
- Store at room temperature in an airtight container for up to 2 weeks or refrigerate for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert/Candy
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Calories: ~40 kcal
- Sugar: 5g
- Fat: 2g
- Carbohydrates: 6g
- Protein: 0.2g