Salted Caramels

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1 3/4 c. heavy cream
3/4 c. light corn syrup
1 teaspoon fine sea salt
1 teaspoon vanilla
1 3/4 c. sugar
Fleur de Sal, to garnish
1. Combine cream, corn syrup, salt, and vanilla in 4 qt. saucepan over medium heat until simmers; remove and let sit for 10 minutes. Line bottom and sides of 8 in. square pan with parchment.

Stir together sugar and 3/4 c. water in 2 qt. pan. Heat over medium high without stirring until mixture turns medium dark. and 370º. Remove and slowly pour cream into caramel. Return to medium heat; stir until caramel dissolves. Transfer to 4 qt. pot and cook without stirring until 246º. Pour into pan and smooth. Let cool, then cut into 1 inch squares. Sprinkle with Fleur de Sal and wrap individually in wax paper squares. Store at room temperature.

Renita Salinas

Member since Nov 2008

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