1 cup unsalted butter (2 sticks)
1 cup packed brown sugar
1/2 cup heavy cream
1/4 cup light corn syrup 1/2 teaspoon vanilla
extract
1/4 teaspoon salt
Optional: A pinch of sea salt for sprinkling on top
Equipment needed
Medium
saucepan Heatproof
wooden spoon or spatula Candy
thermometer8-×-inch baking dish or lined with parchment
paper Sharp knife (for cutting caramels)
Step-by-step
instructions Step 1: Prepare your baking
dish Line the dish: Line an 8-×-8-inch baking dish with parchment paper, leaving a bit of overhang so you can easily remove the caramels once they’ve set. Lightly grease the parchment paper with butter or non-stick spray to prevent the caramels from sticking.
Step 2: Melt the butter
Melt the butter: In a medium saucepan, melt the unsalted butter over medium heat. Stir occasionally to make sure the butter melts evenly and doesn’t brown.