Professional Baker Teaches You How To Make SEA SALT CARAMEL!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Combine 1.5 cups of granulated sugar and 0.25 cups of dark brown sugar in a pot.

Add 1 cup of evaporated milk and 0.5 cups of whipping cream to the pot.

Scrape the seeds from half a vanilla bean and add them to the mixture.

Use a thermometer to measure the temperature while cooking the caramel mixture on high heat.

Stir constantly to prevent sticking, as the mixture will bubble up and steam.

Once the mixture comes to a full boil, add 2/3 cups of white corn syrup and switch to a spatula for stirring.

Continue cooking on high heat, stirring constantly, until the temperature reaches 242°F (softball stage).

Remove from heat and add 1 tablespoon of unsalted butter, stirring until melted.

Sprinkle flaked sea salt evenly on top of the caramel mixture in the prepared pan.

Let the caramel sit at room temperature for at least 4 hours to set.

After 4 hours, place the pan in the fridge for about 90 minutes before slicing.

Remove the caramel from the parchment and slice into pieces.

Store the caramels at room temperature in a single layer.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens