Salted Caramel Candies

Add the unsalted butter, sweetened condensed milk, brown sugar, corn syrup, heavy cream and kosher salt to a saucepan.

Whisk the ingredients together on the stove over medium heat. Bring to a simmer and whisk frequently for about 15 to 20 minutes, or until it reaches 236℉ / 113°C. It’s going to stall around 225℉ / 107°C, but keep whisking until it reaches 236℉ / 113°C.

To end up with the perfect consistency, the caramel needs to be at a temperature of at least 236℉ / 113°C and no more than 240℉ / 115°C.

Once the target caramel temperature has been achieved, pour it over the shortbread and use an offset spatula to push it into all the corners and spread it out nice and even. Tap the pan a few times against the countertop to pop any bubbles.

Set aside and let cool completely for 3-4 hours.

Add salt flakes and enjoy!