Sea Salt Caramel
Read my review of this recipe.
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 coarse sea salt
Directions:
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 degrees (firm ball stage).
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.
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.
Makes 3 dozen pieces.
Nutrition:
Substitutions:
I used 3/4 cup light corn syrup and omitted the dark corn syrup.
Recipe courtesy of Press Enterprise.