America's Test Kitchen DIY Salted Caramels

heavy cream

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream is lower in calories and adds a unique flavor.

unsalted butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for a dairy-free option.

Cut one vanilla bean in half lengthwise and scrape out the seeds.

Infuse 1 cup of heavy cream and 5 tablespoons of unsalted butter with the vanilla bean seeds and 1 teaspoon of salt.

Bring the mixture to a boil over medium heat and let it steep for at least 10 minutes.

Prepare an 8-inch square baking pan by lining it with parchment paper and spraying it with vegetable oil spray.

Combine 1/4 cup light corn syrup, 1/4 cup water, and 1 and 3/4 cups sugar in a large high-sided saucepan.

Heat the mixture over medium-high heat until the sugar dissolves and the syrup has a faint golden color, reaching 300°F.

Lower the heat to medium-low and gently swirl the pan as it cooks for another 2 to 3 minutes until it turns amber and reaches 350°F.

Carefully stir in the cream mixture and return the pan to heat, cooking until it reaches 248°F, stirring to prevent burning.

Once in the pan, smooth the surface and let it cool for 10 minutes before sprinkling with flaky sea salt or smoked sea salt.

Let the pan cool to room temperature for an hour, then refrigerate for another hour before cutting into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens