What's better than homemade candy? Our Salted Caramels Recipe makes silky, delicious bits anybody can create.
Ingredient
– 1 cup salted butter plus more for greasing pan– 2 cups light brown sugar packed– 2 cups granulated sugar– 2 cups light corn syrup– 3 cup heavy cream– 1 tablespoon vanilla extract– flake sea salt for garnish
Introduction
Line a 9x13-inch baking dish with foil or parchment paper. Use a lot of butter to grease the foil or paper. Leave the food alone. Heavy brown sugar, light brown sugar,
Step 1
powdered sugar, and light corn syrup should all be put into a Dutch oven or medium to large pot. In a pan set over medium-low heat,
Step 2
stir the sugars all the time for about 10 minutes, or until they melt. When it starts to boil, add the heavy cream very, very slowly. Slowly, add about a teaspoon at a time,
Step 3
and stir the mixture all the time. It should be boiling the whole time. It might take 20 to 30 minutes to add all the cream in this step. Keep boiling the mixture and stirring it all the time.
Step 4
While you do this, scrape the pot's bottom and sides until the mixture reaches 240 to 245°F. For this, I like to use a candy thermometer. Take it off the heat and add the vanilla.
Step 5
As soon as it begins to solidify, place it in the refrigerator for four to six hours, or even better, overnight.
Step 6
In order to remove the caramels from the dish, remove the foil or parchment paper from the dish.
Step 7
Afterward, chop them into small pieces with a knife. Put a generous amount of sea salt on top, and serve as soon as possible.