Brown Butter Caramels

Instructions

1. 1

   Preheat your oven to 150°C (300°F). Line an 18x18 cm baking tray with parchment paper.

   Tip: Use a baking sheet that is large enough to hold the tray flat.

2. 2

   In a large saucepan, combine the butter, sugar, and sea salt. Place the saucepan over medium heat and cook, stirring occasionally, until the butter has melted and the sugar has dissolved.

   Tip: Use a silicone spatula to prevent the sugar from burning.

3. 3

   Continue cooking the butter mixture, stirring constantly, until it turns a deep golden brown and has a nutty aroma.

   Tip: This should take about 10-12 minutes.

4. 4

   Remove the saucepan from the heat and slowly pour in the heavy cream. The mixture will bubble up vigorously, so be careful.

   Tip: Use a spatula to scrape the sides of the saucepan and prevent any brown butter from burning.

5. 5

   Return the saucepan to medium heat and cook, stirring constantly, until the caramel has thickened and turned a deep amber color.

   Tip: This should take about 5-7 minutes.

6. 6

   Remove the saucepan from the heat and stir in the unsalted caramel sauce, vanilla extract, and baking soda.

   Tip: Let the caramel cool slightly before proceeding.

7. 7

   Pour the caramel mixture into a clean, greased 18x18 cm baking tray. Let it cool and set at room temperature.

   Tip: If using, sprinkle the brown sugar over the top of the caramel layer before it sets.

8. 8

   Once the caramel is set, use a sharp knife to cut it into desired shapes. Dust with confectioners' sugar before serving.

   Tip: You can also dust the caramels with a little bit of unsalted milk for a creamier texture.