Name: Soft Sea Salt Vanilla Caramel Squares Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 1.5 cups heavy cream (full-fat 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; 1 teaspoon pure vanilla extract (or vanilla paste); Seeds from 1/2 vanilla bean (for richer vanilla flavor); 1 tablespoon unsalted butter (softened, plus extra for greasing the pan); Coarse sea salt (to taste for topping); Wax paper or cellophane (as needed, for wrapping squares)

Introduction

These Soft Sea Salt Vanilla Caramel Squares are rich, creamy, and perfectly balanced with a hint of sea salt. Ideal for gifting or special occasions, these squares melt delightfully in your mouth with a luscious vanilla flavor. Making them at home is easier than you might think and extremely rewarding.

A white plate is filled with a pile of square caramel fudge pieces, each one smooth and shiny with a rich golden brown color. The fudge pieces are stacked in a low pyramid shape, with a few pieces showing their soft, slightly textured sides. Each piece is topped with a small sprinkle of coarse sea salt crystals, adding contrast with their white, slightly rough appearance. The plate sits on a white marbled surface, and the background is softly blurred with hints of white kitchen furniture and green plants. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups heavy cream (full-fat recommended)

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

1 teaspoon pure vanilla extract (or vanilla paste)

Seeds from 1/2 vanilla bean (optional for richer flavor)

1 tablespoon unsalted butter (softened, plus extra for greasing the pan)

Coarse sea salt (to taste, for topping)

Wax paper or cellophane (for wrapping, optional)

Instructions

Step 1: Line an 8-inch square pan with foil, leaving an overhang on two sides for easy lifting. Lightly butter the foil to prevent sticking.

Step 2: In a heavy 3-quart saucepan over medium heat, combine heavy cream, granulated sugar, brown sugar, and corn syrup. Stir gently until the sugar dissolves.

Step 3: Once the mixture reaches a boil, use a wet pastry brush to wash down any sugar crystals on the sides of the pan to prevent crystallization.

Step 4: Attach a candy thermometer to the pan and let the mixture bubble until it reaches 245°F (about 15-20 minutes). Do not stir during this time.

Step 5: Remove the pan from heat and carefully stir in salt, vanilla extract, vanilla bean seeds (if using), and softened butter until smooth and combined.

Step 6: Pour the caramel into the prepared pan, then sprinkle the top evenly with coarse sea salt. Let it set at room temperature for about 4 hours, or overnight if needed, until firm.

Step 7: Lift the caramel slab out of the pan using the foil overhang. Using a sharp knife lightly oiled to prevent sticking, cut the caramel into small squares.

Step 8: Wrap each square in wax paper or cellophane for gifting or storage, if desired.

Tips & Variations

Use a wet pastry brush frequently to prevent sugar crystals from forming on the pan sides, ensuring a smooth caramel.

Add vanilla bean seeds for a more intense vanilla flavor, but pure vanilla extract works well too.

For a softer caramel, remove from heat a few degrees earlier at about 240°F and test firmness after cooling.

Try substituting light corn syrup with glucose syrup if you prefer a more natural ingredient.

Sprinkle different flavored finishing salts, like smoked or fleur de sel, for a fun twist.

FAQs

Can I use low-fat cream or milk instead of heavy cream?

Heavy cream is essential for the creamy texture and richness of these caramels. Using low-fat cream or milk will affect the texture and could make the caramel harder or less smooth.

How do I prevent the caramel from sticking to the knife when cutting?

Lightly oil your knife before cutting or dip it in hot water and dry it off between cuts. This helps the knife glide through the caramel smoothly without sticking.