Sea Salted Caramels

Yield: 3 dozen

Ingredients

• 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 extract
• 1 teaspoon sea salt

Instructions

1. Butter the sides and bottom of a heavy 3 quart saucepan. Add butter and melt over low heat.
2. Add sugars, corn syrups and cream; mix well.
3. 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 degrees F (use candy thermometer).
4. Remove saucepan from heat and stir in vanilla extract.
5. Pour caramel immediately into a 9 inch square pan lined with buttered foil.
6. Cool at room temperature until caramel begins to set, sprinkle with sea salt; cool completely.
7. Use foil to lift caramel out of pan. Butter a large chef’s knife and cut caramel into 1-inch squares.
8. Wrap caramels individually in plastic wrap or store in an airtight container in the refrigerator for up to one week.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin