Salted Caramels
Ingredients
- 1/2 cup butter
- 1/2 cup heavy cream
- 3 Tablespoons water
- 1/4 cup light corn syrup
- 1 cup sugar
- 1/2 teaspoon flaked sea salt
Instructions
- Place parchment in a 9x5 inch loaf pan. Brush the parchment lightly with oil. Set aside.
- Cut butter into pieces and place in a bowl with the heavy cream. Melt in the microwave 1-2 minutes, or until the butter is melted. Set aside.
- In a saucepan over medium heat, add the water, corn syrup, and sugar. Stir to combine. Bring to a boil.
- Cover with lid for 1 minute to create steam. This will loosen any sugar stuck to the sides of the pot.
- Remove the lid, and using a candy thermometer, bring the mixture to 320 degrees. (About 5-10 minutes. It will be golden in color).
- Very slowly add in the warm butter/cream mixture. It will bubble and splatter, so go slow.
- Bring the mixture back up to 240 degrees, and immediately pour into the prepared loaf pan.
- Cool for 20 minutes, and sprinkle with sea salt. Allow to cool completely and set. Place in the refrigerator if needed.
- Remove from loaf pan and cut into squares.
Notes
These will keep in the refrigerator for 2 weeks, or in the freezer for 1 month!