They took a long time (about an hour) because I had the stove on pretty low, but I think cooking it slowly yielded a great result. The caramels were the perfect texture - soft and chewy - and a beautiful caramel colour. A sprinkling of Himalayan pink sea salt on top added a lot to the taste as well.
I also individually wrapped each square in wax paper, so they were very cute and easy to give away. The only thing I'm not sure about is the storage temperature - some of them peeled away easily from the wax, but other ones stuck a little bit.
Future caramel ideas - flavoured caramels, like lavender or raspberry, chocolate caramels, or chocolate-covered caramels. Mmmm.
Caramels with Pink Sea Salt
Adapted from Miette
Yield: 64 1-inch squares
1 1/2 cup whipping cream
1 1/4 cup whole milk
2 cups sugar
1 1/4 cup brown sugar
1 tsp kosher salt
2 tbsp butter
1/2 cup corn syrup
3 tbsp water
Himalayan sea salt, for sprinkling
- Line an 8-inch square baking pan with parchment, leaving a slight overhang on all sides.
- In a medium pot, combine cream, milk, sugar, brown sugar, salt, butter, corn syrup, and water.
- Clip a candy thermometer to the side of the pot.
- Place over medium-low heat and cook, whisking occasionally, until the mixture 246F, 45-60 minutes.
- Once mixture reaches the correct temperature, remove from heat and pour into prepared pan.
- Let cool for 15 minutes and then sprinkle with sea salt.
- Let cool to room temperature and then refrigerate pan for 30-90 minutes, until set.
- Lift caramel out of pan using parchment paper handles. Place on waxed paper on top of a cutting board.
- Measure 1-inch intervals and then cut the caramel into 1-inch squares.
- Wrap each caramel in a square of waxed paper and twist both ends. Store in an airtight container for up to 10 days.