Homemade Salted Caramels with Nutmeg are a simple no-bake recipe with a big wow factor. Soft and buttery, they are a festive treat!
Course Dessert
Cuisine French
Keyword Gluten-free
Essential Ingredient Nutmeg
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
chill time 4 hourshours
Total Time 5 hourshours
Servings 90pieces
Equipment
instant read thermometer or candy thermometer
Ingredients
1teaspoonpure vanilla extract
1 1/2cupsgranulated sugar
1 1/2 cupsdark brown sugarpacked
2cupsheavy cream35%
1cuplight corn syrup
1cupsalted buttercubed
1teaspoonfreshly grated nutmeg
2-3teaspoonsflaky sea saltto finish
Instructions
Line a 13- × 9-inch pan with parchment paper. Press in the corners firmly. Tip: pre-measure the vanilla into a small pinch bowl and place it in the prepared pan - with this visual, you won't forget to add the vanilla at the end of the boiling.
In a 6-quart, heavy-bottomed saucepan, combine the granulated sugar, brown sugar, cream, corn syrup, butter and nutmeg. Heat over medium-low heat, stirring constantly, until everything has melted.
Cook, stirring gently and frequently, until the mixture reaches 244°F on an instant-read thermometer. This can take up to 1 hour, depending on your stove.You can also test it by dropping a small portion of the mixture into a bowl of cold water; if it forms a firm ball, it's ready.
Remove from the heat and stir in the vanilla. Carefully pour the caramel into the prepared pan. You may want a helper to scrape out the pot.
Tap the pan gently on the counter a few times to release any air bubbles. Sprinkle caramel generously with sea salt, and any gold or sparkly sprinkles. Let caramel firm up at room temperature for 3 to 4 hours.
Meanwhile, cut waxed paper into about 90 small squares for wrapping the caramels.Slice the caramel lengthwise in the pan into four slabs. Working with one slab at a time, place it on a cutting board and cut the caramels into 'logs' about 1/2-inch by 2-inches.You should get about 22-24 pieces per slab for a total of about 90 caramels. Of course, you can cut them into any shape or size you wish!
Individually wrap each caramel in waxed or parchment paper, twisting each end tightly. Store in an airtight container at room temperature for up to 1 month, or freeze in the container or in heavy-duty freezer bags for up to 6 months.