Directions: |
Directions:1) Line the bottom of an 8"x8" baking pan (or loaf pan) with parchment paper, allowing the paper to drape over the sides.
2) Bring the cream, butter, and 1 teaspoon sea salt to a simmer in a small pan over medium heat. Remove it from the heat, set aside and keep warm.
3) In a deep saucepan combine the sugar, corn syrup, and 1/4 cup water and bring it to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don’t stir – just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
4) When the caramelized sugar is the a golden color, slowly add in the cream mixture – be ready for it to boil up! It is somewhat scary in the moment, but it goes down quickly. Stir in the vanilla and cook over medium heat for 10 or so minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Keep a close eye on the thermometer because there is a very fine line between an undercooked caramel that never forms into the soft-caramels that you are aiming for, and having caramel hard candies.
5) Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate until firm.
6) When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board, and cut the caramels into small pieces.
7) Wrap in parchment paper or saran wrap to keep candies fresh. |
This recipe for Caramels is from