Swiss Salt Caramels Recipe
Make Swiss Salt Caramels Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Caramel
Finishing & Equipment
Method
Caramel
- 1
Prepare pan
Line an 8x8-inch (or 9x9-inch) square pan with a sheet of parchment paper, leaving an overhang on two opposite sides for easy removal. Butter the parchment lightly with 1 tablespoon unsalted butter and set the pan aside.
- 2
Heat sugar
Place 1 cup granulated sugar and 3 tablespoons water in a medium heavy-bottomed saucepan. Stir gently just to combine and wet the sugar, then fit the pan with a candy thermometer clipped to the side (or use an instant-read). Bring to a simmer over medium heat without stirring; if sugar crystals form on the sides, brush them down with a wet pastry brush.
- 3
- 4
Add butter and syrups
As soon as the sugar reaches a deep amber (roughly 340°F / 170°C if using a thermometer), remove the pan from immediate heat and carefully add 6 tablespoons unsalted butter and 2 tablespoons light corn syrup. The mixture will bubble vigorously—stand back. Stir briskly with a heatproof spatula until the butter is fully melted and incorporated.
- 5
Incorporate dairy
Carefully and slowly pour in 3 ounces heavy cream while stirring; the caramel will foam. Once combined, return the pan to medium-low heat and add 1 cup sweetened condensed milk. Stir continuously and cook until the mixture reaches 245°F (118°C) on a candy thermometer (firm-ball / soft-firm caramel stage). This typically takes 6–10 minutes. If you don't have a thermometer, cook until a small spoonful dropped into very cold water forms a soft but firm ball.
- 6
Finish caramel
Remove the pan from heat. Stir in 1 teaspoon fine sea salt and 1 teaspoon vanilla extract. Taste carefully and adjust salt to your preference (you can add up to another 1/4 teaspoon if you like stronger salt contrast).
- 7
Pour and set
Immediately pour the hot caramel into the prepared, buttered parchment-lined pan, smoothing the top with an angled spatula. Let cool at room temperature for 1 hour, then sprinkle the surface lightly and evenly with 1 teaspoon flaky sea salt. Let the caramel set completely at room temperature for another 2–3 hours, or refrigerate for 45–60 minutes to speed firming (bring back to room temp before cutting if you prefer softer edges).
Cutting & Storage
- 8
Remove and cut
Using the parchment overhang, lift the set caramel slab from the pan and place it on a clean cutting board. Using a sharp knife lightly oiled or heated under hot water and dried, trim the edges and cut into 1-inch squares (about 64 pieces from an 8x8 pan, or adjust to desired size). Wipe the knife between passes for clean edges.
- 9
Finish pieces
Place caramel squares on a tray and, if desired, press a few additional flakes of sea salt onto the top of each piece for presentation and extra contrast.
- 10
Store
Layer caramels between squares of parchment or wax paper in an airtight container. Store at cool room temperature for up to 2 weeks, or refrigerate for up to 3 weeks. If refrigerated, bring to room temperature before serving for the best texture. For longer storage, freeze wrapped pieces up to 2 months; thaw in the refrigerator overnight then come to room temperature before serving.