Sea Salt Caramels Recipe

Name: Sea Salt Caramels
Prep time: 25 min
Cook time: 2 h 5 min
Total time: 2 h 30 min
Yield: 30 servings
Ingredients: 1 cup heavy whipping cream; 5 tablespoons unsalted butter, cubed; 1 teaspoon sea salt, plus more for topping; 1 1/2 cups granulated sugar; 1/4 cup light corn syrup; 1/4 cup water

Ingredients

1 cup heavy whipping cream
5 tablespoons unsalted butter, cubed
1 teaspoon sea salt, plus more for topping
1 1/2 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water

	PREP TIME 25m	COOK TIME 2h5m	TOTAL TIME 2h30m
YIELD 30 servings

Instructions

Line an 8-by-8-inch baking pan with parchment paper and brush or spray lightly with oil.
Set the pan asside, and assemble your ingredients.
In a small saucepan, bring heavy cream, butter and salt to a boil.
Remove from heat and set aside.
In a large saucepan over high heat, stir together sugar, corn syrup and water until sugar is dissolved.
Boil without stirring (you can gently swirl the entire saucepan occasionally to ensure even heating) until mixture turns to a light golden caramel color.
Lower heat to a simmer and very carefully pour cream mixture into large saucepan.
Stirring constantly, bring mixture to a temperature of 250°F, or firm ball stage.
A candy thermometer will help you out with this.
Pour mixture into baking pan and allow to cool completely, about 2 hours.
Half an hour after pouring, sprinkle caramel with more sea salt as desired.
Remove caramel from baking pan by lifting the parchment paper and, using a very sharp, warm knife, cut the caramel into 1-inch squares.
Wrap each piece in a 4-inch square of wax paper, twisting two ends to seal.