Sea Salted Caramels
- Yield: 3
- 1cup (2 sticks) butter
- 1 1/2cups brown sugar
- 3/4cup sugar
- 1/4cup dark corn syrup
- 1/2cup light corn syrup
- 1cup whipping cream
- 1teaspoon vanilla
- 1teaspoon 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 248F (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.
Recipe courtesy of the Wisconsin Milk Marketing Board