https://www.copymethat.com/r/CNVmGdGzV/salted-caramels/
7413472
K4F927G
CNVmGdGzV
2024-04-29 15:20:28
Salted Caramels
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From 'Butter Celebrates!'
Servings: Makes 4 dozen pieces or 8 bags of 6
Servings: Makes 4 dozen pieces or 8 bags of 6
Ingredients
- 2 cups heavy cream
- ¼ cup butter
- 1 teaspoon salt
- ½ cup light corn syrup
- ¼ cup water
- 1 ½ cups granulated sugar
- ¾ cup dark brown sugar
- 1 teaspoon pure vanulla
- 1 tablespoon sea salt for sprinkling
Steps
- In a medium pot over low heat, combine the cream, butter, and salt. Stir until the butter has melted, then remove from the heat and set aside.
- In a medium stockpot (about 5 inches deep), combine the corn syrup and water with both sugars. Stir to form a grainy paste. Clip your candy thermometer to the side of the pot and turn the heat to medium-high. Allow the temperature to reach 280°F. Do not stir the mixture.
- When the sugar mixture has reached 280°F, remove the pan from the heat and slowly whisk in the warm cream mixture. It will bubble up, but fear not. This is why I asked you to use a deep pot.
- Return the pot to medium-high heat and, without stirring, allow the mixture to reach 250°F.
- Remove from the heat and gently stir in the vanilla.
- Carefully pour the hot caramel into the prepared 9 x 13-inch baking pan (lined with parchment paper) and use a spatula to scrape down the sides of the pot and spread the caramel evenly across the pan.
- Sprinkle the top of the caramels evenly with the sea salt and then set the pan aside to cool at room temperature for at least 2 hours or even overnight.
- Run a small knife along the edges of the pan that are not covered by parchment paper and then carefully lift the slab of caramel from the pan. Using a large knife, cut the caramels into forty-eight evenly-sized pieces and then wrap each caramel in a piece of parchment and twist the ends to close tightly.