- 1/2 cup salted butter (one stick, 8 Tablespoons) melted in a large glass or microwave-safe bowl
- 1/2 cup light corn syrup (Karo works great)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla bean paste (Costco's Nielsen Massey or Amoretti are both great!) vanilla extract is fine, too
- 1/4 teaspoon table salt
- SEA SALT GARNISH If you would like to add finishing salt to your caramels, just add little sprinkle on top just before they are fully set.
Butter an 8x8 baking dish, or line with parchment paper (this is my preferred method!) Melt butter in a large glass bowl in microwave. Add all other ingredients (EXCEPT VANILLA) and stir until combined. Return to microwave for 6 minutes 30 seconds. All microwaves are different, but this time works perfect for me, 7 might work for you. If you want to test to make sure, you can add a spoonful to a cup of ice water and see if you can form a ball of caramel. Add some ice cubes to a glass of cold water. Drop a small spoonful of caramel into the ice water and test the consistency. Try and form a pliable ball. If it is too soft and doesn't hold its shape, allow it to cook 30 seconds longer. You can also test the mixture with a candy thermometer (should hit firm ball stage about 245°). Carefully (using hot pads) remove bowl stir. Add vanilla. Carefully pour caramel into prepared baking dish. Allow to mostly set, then sprinkle lightly with sea salt if desired. Allow to fully cool before you slice them. I always place my pan in the fridge and slice the caramels when they are cold. It helps so much! I always add a little butter to my sharp knife with a paper towel for easy slicing! Caramels do not require refrigeration but we usually store them in the fridge!
