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Sea Salted Caramels

1 cup (2 sticks) butter
1 1/2 cups brown sugar
3/4 cup granulated sugar
1/4 cup dark corn syrup
1/2 cup light corn syrup
1 cup whipping cream
1 teaspoon vanilla
1 teaspoon sea salt

1. 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.
2. 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 (120°C) (use candy thermometer).
3. 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.
4. Use foil to lift caramel out of pan. Butter a large chef’s knife and cut caramel into 1-inch squares.
5. Wrap caramels individually in plastic wrap or store in an airtight container in the refrigerator for up to one week.

Makes 3 dozen.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

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