Pink Himalayan Salted Caramels
I recently attended a wedding in which the favors were two salted caramels--the simplest item in the current salted caramel fad. Needless to say, I fell in love and two were simply not enough. It is clear that candy making is an art form that takes practice to perfect. This was my first go at caramels and I believe they turned out pretty dang good! Although they could have been better, I am a true believer that you must attempt before perfection can be reached.
These are the ingredients that go into these caramels-- sugar, light corn syrup, evaporated milk, heavy cream, butter, vanilla, and salt. Originally, I wanted to make these with fleur de sell; however, I was unable to find any unless it was flavored with lemon... and I don't imagine that tasting too good. Therefore, I used pink Himalayan salt which just happens to be healthier, more natural, and just as tasty. Regardless, whatever it is you decide to use, make sure it is a coarse salt!
In a heavy-bottomed saucepan mix together the sugar, evaporated milk, and heavy cream. I highly recommend following the "heavy-bottomed sauce pan" instruction otherwise you may witness your caramel getting burnt to the bottom of your pan which would be a travesty. Attach a candy thermometer (essential!) so that the tip is completely submerged and able to get an accurate reading. Finally, bring to a boil.
Once it reaches a boil, stir in the light corn syrup. At this point have the heat set to a medium and watch closely as it will overflow very quickly--what a mess! You will continue to stir occasionally until the candy thermometer reaches 230 degrees F--this will take a VERY long time, so be patient! As mentioned earlier, pay close attention to the bottom of your pan as it is easy for the caramel to burn.
Once the thermometer reads 230 degrees F stir in the vanilla extract and butter and continue heating until the thermometer reads 240 degrees F or the soft ball stage. Once again, be careful to not burn your caramel. In my experience, I noticed that the caramel did not overflow as easily so you do not need to be as concerned about that at this point.
Pour your caramel into a pan covered in parchment or wax paper and sprayed with a non-stick spray to ensure your caramels do not stick. If you find that your caramels are really sticky and not setting up completely put them in fridge for a bit to harden. They may still be a bit tacky, but you will be able to cut and move them as needed.
I love the look of the coarse, pink salt! For packaging, cut squares of parchment or wax paper and put rectangles of the refrigerated caramel on top. At this point, sprinkled salt on top-- you may need to push them into the caramel to stick. Regardless, keep in mind you only need a little to get the delicious salted caramel flavor. If you prefer, you also have the option to mix the salt into the caramel when you mix in the vanilla extract and butter.
Ta-da! Little wrapped, delectable caramels entirely homemade. And believe me, If I can make these... so can you! Once your caramels are done, simply roll the wrapper around the caramel and twist the ends. I recommend keeping your caramels in the fridge so that they are easy to unwrap and have that amazing caramel consistency. Enjoy!
What is your favorite salted caramel item?
- 1 3/4 cup Sugar
- 1 can Evaporated Milk
- 3/4 cup Heavy Cream
- 3/4 cup Light Corn Syrup
- 2 tbsp. Butter
- 1/4 tsp. Vanilla Extract
- Pink Himalayan Salt, Coarse
- In a heavy-bottomed saucepan bring sugar, evaporated milk, and heavy cream to a boil.
- Once boiling, add the light corn syrup and continue cooking until the caramel reaches 230 degrees F.
- Add the vanilla extract and butter and continue heating until the caramel reaches 240 degrees F on the candy thermometer.
- Line a 9x13 baking pan with parchment or wax paper and spray with non-stick spray. Pour caramel into the pan and allow to set-- the refrigerator can help at this point.
- Cut the caramels into squares and sprinkle with Pink Himalayan Salt. Wrap in squares of parchment or wax paper.