Too Easy Baked Caramel Sweets
Indulge your sweet tooth with these irresistibly *Too Easy Baked Caramel Sweets*! This homemade caramel recipe combines rich, buttery flavors with a hint of sea salt for that perfect balance of sweet and savory. Made with pantry staples like brown sugar, sweetened condensed milk, and corn syrup, this foolproof recipe only takes 10 minutes of prep and yields 24 delectable squares of soft, chewy goodness. The unique twist? These sweets are baked, giving them a slightly firmer texture and deeper flavor. Perfect for gifting, dessert tables, or an afternoon treat, these caramel bites are easy to make yet taste gloriously gourmet. Serve them as-is, or sprinkle with flaky sea salt for an elegant finish. Whether you're a seasoned baker or a sweet-tooth beginner, these baked caramel sweets are sure to become your new favorite treat!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 200 grams Brown sugar
- 200 ml Sweetened condensed milk
- 60 ml Corn syrup
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoons Sea salt
Instructions
Preheat your oven to 180°C (350°F) and line a 20cm x 20cm (8x8 inch) baking pan with parchment paper, ensuring some overhang for easy removal.
In a medium saucepan over medium heat, melt the unsalted butter completely.
Add the brown sugar, sweetened condensed milk, and corn syrup to the saucepan. Stir constantly with a heatproof spatula until the mixture is smooth and fully combined.
Bring the mixture to a gentle boil, then reduce the heat to low. Continue stirring for 8-10 minutes until it thickens and darkens slightly in color.
Remove the saucepan from heat and stir in the vanilla extract and sea salt. Mix well.
Pour the caramel mixture evenly into the prepared baking pan and gently smooth the surface with an offset spatula.
Bake in the preheated oven for 15 minutes, or until the caramel is set but slightly bubbly around the edges.
Remove the pan from the oven and let it cool completely at room temperature before transferring it to the refrigerator to firm up for at least 1 hour.
Once firm, use the parchment paper overhang to lift the caramel slab out of the pan. Using a sharp knife, cut the caramel into 24 squares or pieces of your desired size.
Store the baked caramel sweets in an airtight container at room temperature for up to 1 week, or in the refrigerator for longer freshness.
Nutrition Facts
Calories |
2670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 1612 mg | 70% | |
| Total Carbohydrate | 398.9 g | 145% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 396.9 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 932 mg | 72% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1258 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
