Recipe: Salted Caramels

Here is a straight forward way of making salted caramels. Pretty simple if you follow the directions and do not rush. Make sure you are using a candy thermometer. Wrap each piece and put in a box or bag. You can fine candy boxes and foil wrap at Michael's or any craft store or baking supply store.

It takes about 30 minutes for a batch. Do not double the recipe!

Salted Caramels                                                         Yield: 64 1 inch pieces

1 ½ cups sugar

¼ cup water

¼ cup light corn syrup

1 cup heavy cream

5 Tble unsalted butter

1 tsp sea salt, plus more for sprinkling

1 tsp vanilla extract

1.)    Line an 8-inch square pan with parchment paper and lightly spray it with cooking spray. Set it aside.

2.)    In a 3 quart saucepan, bring the sugar, water, and corn syrup to a boil over medium-high heat. I don’t mix this together, I just swirl the liquid around a little.

3.)    Meanwhile, in a small saucepan, bring the cream, butter and 1 teaspoon of sea salt to a simmer. You can set is aside once the butter is melted.

4.)    In the larger saucepan, the sugars are melting together and starting to brown. I let it brown until it is a golden brown, than remove from heat. Pour the cream mixture into the hot sugar mixture. Be careful, it will bubble up violently. Stir in the vanilla. Return the pot to the heat and cook over medium-low heat until the mixture reaches 245* on a candy thermometer.

5.)    Pour it into the pan and sprinkle more sea salt over the top of the caramel. Let sit at room temperature for a few hours to cool. Remove from the pan to a cutting board and cut into 1-inch squares. Wrap each square in waxed paper or foil.