I’m laughing at myself as I post this amazing recipe right after an hour of “Cross Fit”. Ohhh Ladies, forgive me….your “Comfy” hostess is so contradictory. But, at least I’m burning off the crazy calories pictured above…right? Help me. Someone. 😉
In all seriousness….one square of this caramel is worth about 100 burpees–not kidding. You all know I’m a softy when it comes to sweet and savory -this salted caramel is no exception!!!! I loooooove this recipe. Oh, is this stuff good.
Place your squares in wrappers {cut parchment paper and tie ends} for gifts, in paper cups for display, or just eat them out of the pan {hand raised, ha!}. Enjoy Ladies!
Conviction {ekk!}.
In a medium saucepan on medium-high heat melt your butter, sugar, brown sugar, sweetened condensed milk, corn syrup and vanilla.
Stir with a whisk constantly for about 5 mins -it will bubble like so and turn into medium golden color.
Butter an 11×7 {you can also use an 8×8 or 9×9, no biggie}. Pour caramel into pan.
And here comes the savory part.…sprinkle a little coarse sea salt on top {don’t over do it!}. I buy my sea salt at Marcs.
Refrigerate for 1 hour, then slice into squares! This is so good….so so so so so so good.
- 6 Tbsp butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup light corn syrup
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla
- coarse sea salt
- Add all ingredients except salt into a medium sauce pan.
- Let boil on medium/high for about 5 mins stirring with a wire whisk until caramel thickens and deepens in color {a medium golden color}.
- Butter an 11×7 {or 8×8/9×9} pan and pour in caramel.
- Lightly salt the top of caramel.
- Refrigerate for 1 hour and cut into pieces.
Thanks for sharing this awesome recipe, it sounds delicious! Would I be able to substitute sucanat for the brown sugar? I wonder if it would change the consistency of the caramel?
You can surely try Jackie! That’s what being “comfy” is all about. My only concern is- yes- the consistency. It may be a bit grainy?
Wow! That looks incredible! And so easy!
YUM!
These look wonderful. I’ve bookmarked it to try.
If I don’t have vanilla bean on hand, will store-bought vanilla extract do?
Yes!
I think I love you! 🙂
Katie
lol- great minds 😉
Holy WOW!! These are SOOO good! They were so lush and creamy and melted in the mouth. I wrapped pieces in wax paper and twisted the ends and put them on my cookie plates at Christmastime. Very well done! Best part – you don’t need a candy thermometer! Thank you!!