I’m not going to lie, I too fall victim to the colorful and festive Christmas candies strewn throughout Target during the holidays. But those typical Christmas-in-a-bag candies are laced with so many preservatives and synthetic food coloring that they really don’t taste all that great.
Instead of buying pounds of christmas candy, I opted to make my own this year and as the countdown dwindles to just one day, what better way to celebrate the holiday season than with some homemade salted caramels? They’re also perfect as a last minute gift!
175 ml heavy whipping cream
1 teaspoon vanilla
60 grams butter, divided in half
2 teaspoons sea salt
250 grams sugar
160 grams light corn syrup
Line a greased 9×9 inch baking pan with parchment paper.
In a medium saucepan, bring the cream and half of the butter to a simmer over medium/high heat and set aside.
In a large sauce pan, cook the sugar and corn syrup over medium/high heat until a candy thermometer reads 300°, do not stir the sugar while it is cooking. Remove from heat and slowly whisk in the cream and butter. Be very careful here as the sugar will bubble a lot when adding the cream.
Return the caramel to medium/high heat and cook until a candy thermometer reads 250º. Pour the caramel into the prepared pan, sprinkle with sea salt and let cool.
When the caramel is cool, slice using a sharp knife, into individual squares and wrap in parchment.
Voilà! Look at you, you candy making machine!