Salted Caramels are one of my very favorite candies in the world! I was really excited for us to try to make them ourselves as one of our Daily December Holiday Activities.

These ended up being more of a toffee consistency than I like. They were really hard, but I have a feeling that is because my husband keeps our home temperature set to morgue. Once you got to chewing them for a minute they softened up a bit, but not enough for me (or my TMJ) to be happy with. They did have a pleasant taste though and were nice to suck on, very much like the Werthers hard candies.

They definitely looked cute with the salt. It reminded us of snow in our Christmas pan. I’d really like to attempt to remake these using a different recipe & end up with soft, chewy Caramels instead. Overall, it was still a happy holiday memory made & that’s the whole point of these daily activities. Despite my aversion to the hardness of these Caramels, the kids still really loved them, especially Athena. If hard candies are your thing, you’ll probably love them too!

Salted Caramels

• 1/2 Cup Whipping Cream
• 1/4 Cup Salted Butter
• 1 Tablespoon Vanilla Extract
• 1 Cup Sugar
• 1/4 Cup Water
• 1/4 Cup Light Corn Syrup
• Flaky Salt for topping

1. Line a 2L quart pan with parchment paper
2. Heat the cream & butter until the butter has all melted, set aside.
3. In a cast iron Dutch oven, mix together the vanilla, sugar, water, and corn syrup. Bring mixture to a boil and cook until the temperature reaches 320°. Turn off heat. Pour in cream/butter mixture and continue stirring for 5 minutes until the temperature lowers to 245°.
4. Pour caramel into prepared pan & place in refrigerator overnight.
5. Cut into candy size pieces and top with flaky salt.

Until next time ♡ Mama Morozov