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SALTED CARAMELS


the husband has been dying to make homemade salted caramels and he is not one to be hands-on, but he was all for it. so, where's the first place i turn? TasteSpotting, of course. after perusing through a few photos, i found this recipe...is it the best one? not sure, but i'll definitely be trying others.

SALTED CARAMELS
posted on art of dessert on december 18, 2008 (adapted from the better homes and garden new cookbook)
  • 1 c butter (or 2 sticks)
  • 2 1/4 c brown sugar
  • 2 c heavy cream
  • 1 c light corn syrup
  • 1 t sea salt
  • 1 t vanilla extract

line an 8x8 square pan with parchment paper or aluminum foil. grease with butter or cooking spray. set aside.

in a 3-qt saucepan, melt butter on low heat.


add brown sugar, cream, corn syrup, and sea salt. cook over medium-high heat, stirring until it reaches a boil.


lower the heat to medium and attach a candy thermometer to the pan. keep cooking and stirring until it reaches 248° F (or firm ball stage).


remove the thermometer and from heat. stir in vanilla and pour into prepared pan. sprinkle sea salt over the caramel. let cool completely (about 2 1/2 to 3 hours), then lift it out of the pan. cut into 1-inch squares.


my yummy tip: spray/grease the blade of the knife to help with the stickiness when cutting.
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