Making your own caramels is easy with this soft and chewy salted caramel recipe. A delicious candy that makes a great gift for friends and family, these homemade caramels can be made with or without the sea salt, though we’re all for that salty-sweet combination! Package these in a tin or gift bag to hand out for holiday gifts, or offer them as a hostess gift for an upcoming dinner or celebration…just don’t forget to save a few for yourself!
Prepare 13 in. x 9 in. pan with vegetable pan spray. Line with parchment paper, allowing paper to hang over long sides of pan like a sling. Spray again with pan spray.
In large saucepan, combine cream, granulated sugar, corn syrup, brown sugar and butter. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and cook, stirring occasionally, until mixture reaches 248°F on a candy thermometer. Remove from heat and immediately stir in vanilla and salt. Quickly pour into prepared pan and sprinkle with flaky sea salt (if using).
Let caramels cool completely before removing from pan. To make cutting easier, refrigerate caramels at least 2 hours before cutting and spray knife with vegetable pan spray. Cut caramels into 1/2 in. x 2 in. pieces and wrap in waxed paper. Caramels may be stored at room temperature for 5 days or in the refrigerator up to 2 weeks.