Sea Salt Caramels

Ingredients

• 1 cup Granulated Sugar
• 1 cup Heavy Cream
• 1/2 cup Gluten-Free Corn Syrup
• 6 tablespoons Unsalted Butter
• 1 teaspoon Vanilla Extract
• 1/2 - 1 teaspoon Sea Salt (Flaky, for topping)
• 1/4 cup Water
• 1/4 teaspoon Salt (For caramel)
• 1/4 cup Brown Sugar (Packed)
• 1 tablespoon Cornstarch (Optional, for easier cleanup)
• 1 sheet Parchment Paper (For lining pan)

Instructions

1. 1

   Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.

2. 2

   In a medium saucepan, combine sugar, corn syrup, water, and salt. Cook over medium heat, stirring constantly, until the sugar is dissolved.

3. 3

   Once dissolved, stop stirring and let the mixture cook until it turns a deep amber color. Use a candy thermometer and aim for 350°F (177°C).

4. 4

   Remove from heat and carefully whisk in the butter until melted and smooth. Be careful, as the mixture will bubble vigorously.

5. 5

   Gradually whisk in the heavy cream. The mixture will bubble again; continue stirring until smooth.

6. 6

   Return the saucepan to medium heat and cook, stirring constantly, until the caramel reaches 245-250°F (118-121°C) on a candy thermometer (firm-ball stage).

7. 7

   Remove from heat and stir in the vanilla extract.

8. 8

   Pour the caramel into the prepared baking pan and sprinkle evenly with sea salt. Let cool completely at room temperature, or refrigerate for faster setting.

9. 9

   Once set, lift the caramel out of the pan using the parchment paper overhang. Cut into squares and wrap individually in parchment paper.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.