This recipe for homemade salted caramels uses ingredients you either have already in your house, or are fairly inexpensive to buy. I deviated from the recipe in the fact that I only had a 9x13 pan, so after it had cooled in the pan for a bit, I removed it and rolled the caramel into two “logs” and let it continue cooling before cutting it. I sprinkled the sea salt on the top, but when I rolled it up, it disappeared. I think next time I will wait and sprinkle it on the top of the log so you can see it. It would be equally as great without the sea salt if you either don’t have any or just aren’t ready for the investment.
I wrapped each one up individually in parchment paper and plan to put them in some sort of jar or baggie to gift. That is, if I don’t eat them all.
Brilliant thought for the day: you could put them on a stick, dip them in melted chocolate and make your own Sugar Daddies!