Sea Salted Caramels
Servings: 3 dozen
- 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
Butter the sides and bottom of a 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 (use candy thermometer).
Remove saucepan from heat and stir in vanilla. Pour caramel immediately into a 9-inch square pan lined with buttered foil. Cool at room temperature until caramel begins to set, sprinkle with sea salt; cool completely.