Sea Salt Caramels
By: Helen Pitlick
Published: Friday, December 4, 2009 - 10:57am

Ingredients




Vegetable-oil spray
4 cups heavy cream
2 cups light corn syrup
4 cups sugar
3/4 cup (1 ½ sticks) unsalted butter, cut into pieces
1 teaspoon vanilla extract
2 teaspoons sea salt, medium grind
2 teaspoons sea salt, coarse grind

Preparation

1 Spray a half-pan baking sheet with vegetable-oil spray; line with parchment paper and spray the parchment. Set aside. 2 Put cream, corn syrup, sugar and butter in a large stockpot. Bring to a boil over high heat, stirring to melt butter and dissolve sugar, about 10 minutes. Cook over medium-high heat, stirring often, until temperature reaches 248 degrees F (firm-ball stage) on a candy thermometer, about 20 minutes. 3 Remove from the heat and stir in vanilla and medium grind sea salt until combined. Immediately pour into the prepared pan without scraping the pot. Sprinkle coarse-grind sea salt in an even layer over the top. Let stand, uncovered, at room temperature for 24 hours without moving. 4 Using a large knife, cut around outside of caramel in pan. Lift caramel out of pan and remove parchment paper. Cut into 1 by 1 1/4 inch pieces or other shapes. Wrap each piece in cellophane or waxed paper so they can keep their shape.

About


From "In the Kitchen the Costco Way"