Description
A recipe for Sea-Salted Caramels

Ingredients

• 1 cup (2 sticks) butter
  
• 1 1/2 cups brown sugar
  
• 3/4 cup sugar
  
• 1/4 cup dark corn syrup
  
• 1/2 cup light corn syrup
  
• 1 cup whipping cream
  
• 1 teaspoon vanilla
  
• 1 teaspoon sea salt

Preparation
1. Butter sides and bottom of heavy 3-quart saucepan. Add butter and melt over low heat. Add sugars, corn syrups and cream; mix well. Raise heat to medium-high and bring mixture to a boil, stirring occasionally. Reduce heat to medium and continue to boil until mixture reaches 248°F (firm ball stage).

2. Remove saucepan from heat and stir in vanilla. Pour caramel immediately into 9-inch square pan lined with buttered foil. Cool at room temperature until caramel begins to set, sprinkle with sea salt; cool completely.

3. Use foil to lift caramel out of pan. Butter a large chef's knife and cut caramel into 1-inch squares. Wrap caramels individually in plastic wrap or store in airtight container in refrigerator.

Nutrition
no information available

Serves
Makes 3 dozen pieces

Variations
no information available