Sweet and salty, these
sophisticated caramels make a wonderful addition to your holiday
candy repertoire for sharing and gift-giving.
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
- 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 (120°C) (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.
- 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 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.
