- Remove the pot from heat and stir in vanilla extract and a pinch of salt.
- Pour the hot caramel into the prepared pan. Spread it evenly. Optional: Sprinkle sea salt on top.
- Let the caramel cool at room temperature for about 4 hours or chill in the fridge for 1 hour.
- Once set, lift the caramel block from the pan using the parchment paper.
- Cut into squares or rectangles. Wrap each piece in wax paper.
Tips for Making Delicious Caramel:
- Use a candy thermometer to monitor the temperature.
- Stir continuously to prevent burning.
- Experiment with different flavors like maple or almond extracts.
- Enhance your caramels by dipping them in melted dark chocolate or adding sea salt for a sweet-salty taste.
Storage Tips:
- Store homemade caramels in a sealed container at room temperature for up to 2 weeks.
- Refrigerate or freeze for longer storage. Allow caramels to come to room temperature before serving.
Serving Ideas:
- Gift Idea: Wrap caramels in wax paper and package them in a tin for a thoughtful gift.
- Enjoy as a snack or dessert.
- Use in baking as a filling for cookies, bars, or cakes.
