Salted Caramels
Ingredients
- 1 can Condensed milk
- 135 gram Sugar
- 43 gram Agave syrup
- 7 gram Vanilla Sugar
- 13 gram Coconut Oil flavorless
- Salt
Instructions
- Open the can of condensed milk and weigh the other ingredients.
- Find a good heavy-bottomed pot and add all the ingredients. The amount of salt is a matter of taste, so adjust it to your liking.
- Bring everything to a boil while stirring constantly. Let it boil, and keep stirring as the caramel becomes thicker and darker. I let my caramel cook for 15-20 minutes, but you can give it a bit more time. It burns easily, so make sure to stir all the time!
- Check if the caramel is ready by dropping a few drops onto a small side plate. If the drops solidify, it's ready. If not, let the caramel cook a little longer.
- Line a small dish with parchment paper and pour the caramel over it.
- Sprinkle a good amount of salt over the caramel and then place the dish in the refrigerator. I let it sit for half an hour, but it could have taken a bit longer. Check on it periodically. When the caramel has become a bit firm but still not completely set, it's ready to be cut.
- Lift the parchment paper with the caramel out of the dish and cut your caramels into appropriately sized pieces. They are now ready to serve! Store them in the refrigerator, each wrapped individually in small pieces of parchment paper.
