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Soft Sea Salt Vanilla Caramel Square

A rich and creamy caramel square topped with sea salt, perfect for gifts and special occasions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 50 minutes
Servings: 65 squares
Course: Dessert, Snack
Cuisine: American, Candy
Calories: 40
Ingredients Method Notes

Ingredients
  

For the Caramel
  • 1.5 cups heavy cream Use full-fat heavy cream for best results.
  • 1 cup granulated sugar
  • 0.5 cups light brown sugar Packed.
  • 1/3 cup light corn syrup Can substitute with glucose syrup.
  • 1 teaspoon salt Use coarse sea salt for sprinkling.
  • 1 teaspoon pure vanilla extract Or substitute with vanilla paste.
  • Seeds from 1/2 vanilla bean vanilla bean seeds Add for richer vanilla flavor.
  • 1 tablespoon unsalted butter Softened, plus extra for greasing the pan.
  • to taste coarse sea salt For topping.
For Wrapping
  • as needed wax paper or cellophane For wrapping (optional).

Method
 

Preparation
  1. Line an 8-inch square pan with foil, leaving some overhanging on two sides for easy lifting. Lightly butter the foil.
  2. In a heavy 3-quart saucepan over medium heat, combine heavy cream, granulated sugar, brown sugar, and corn syrup. Stir until the sugar dissolves.
Cooking
  1. Once boiling, brush the inside walls of the pan with a wet pastry brush to dissolve stray sugar crystals.
  2. Clip on a candy thermometer and let the mixture bubble until it reaches 245°F (about 15-20 minutes).
  3. Remove the pan from heat and carefully stir in salt, vanilla extract, vanilla bean seeds, and softened butter.
Setting and Cutting
  1. Pour the caramel into the prepared pan and sprinkle the top with coarse sea salt. Let it set at room temperature for about 4 hours, or overnight if necessary.
  2. Lift the caramel out using the foil and cut it into small squares with a sharp, lightly oiled knife.
  3. Wrap each piece in wax paper or cellophane if giving as gifts.

Notes

Store in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 3 weeks. For longer storage, freeze wrapped squares for up to 3 months. Let sit at room temperature or warm slightly before serving.