Remember when I said I can’t be a vegan because a life without butter would be atrocious?

These are one of the many reasons why.

Butter. Cream. Sugar. Salt. Melted….together.

Today, I have no interesting stories for you. Right now, any anecdote seems like total weak sauce compared to the urgency in which I need to, must, HAVE TO tell you to make homemade salted caramels.

Never made candy before? All you really need is a little time, some stir action, and a candy thermometer.

Butter, cream, and salt.

Sugar, corn syrup, and water.

Will go from this…

To this.

To this.

This is a perfect example of why I have a deep love for cooking. The way that ingredients, which really are so simple on their own, can come together, cook together, and fall into each other so perfectly to form serious bliss in a tiny little rectangle.

Also, salt + uber sweet? Yes, please.

Peace out, Werther’s Originals. I’m hopping on the homemade caramel train and never getting off.

Homemade Salted Caramels

Adapted from Epicurious.com

Notes: this recipe originally called for Fleur de Sel, but I’m not that fancy. Yet, at least. I used sea salt. I also sprinkled some additional salt on top of each caramel for an extra salty flavor, but it’s your preference. It doesn’t need much more salt, if any at all. Additionally, make sure you have a candy thermometer (mine is Taylor, can be found at any kitchen supply store or Amazon.com) when making these. The caramel can go from beautiful golden to nasty burned in a matter of seconds. Keep a close eye on it.

Ingredients

1 cup heavy cream

5 tablespoons unsalted butter, cut into pieces

1 teaspoon sea salt (plus extra for sprinkling, optional)

1 1/2 cups sugar

1/4 cup light corn syrup

1/4 cup water

Directions

Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.

Bring cream, butter, and sea salt to a boil in a small saucepan, then remove from heat and set aside.

Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.