Easy Salted Caramels
- Ready In:
- 24hrs 30mins
- Ingredients:
- 8
- Yields:
-
1 pan
- Serves:
- 60
ingredients
- cooking spray
- 4 cups heavy cream
- 2 cups light corn syrup
- 4 cups sugar
- 3⁄4 cup unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 2 teaspoons sea salt, medium grind
- 2 teaspoons sea salt, coarse grind
directions
- Spray a half-pan baking sheet with vegetable-oil spray; line with parchment paper and spray the parchment. Set aside.
- Put cream, corn syrup, sugar and butter in a large stockpot. Bring to a boil over high heat, stirring to melt butter and dissolve sugar, about 10 minutes. Cook over medium-high heat, stirring often, until temperature reaches 248 degrees F (firm-ball stage) on a candy thermometer, about 20 minutes.
- Remove from the heat and stir in vanilla and medium grind sea salt until combined. Immediately pour into the prepared pan without scraping the pot. Sprinkle coarse-grind sea salt in an even layer over the top. Let stand, uncovered, at room temperature for 24 hours without moving.
- Using a large knife, cut around outside of caramel in pan. Lift caramel out of pan and remove parchment paper. Cut into 1 by 1 1/4 inch pieces or other shapes. Wrap each piece in cellophane or waxed paper so they can keep their shape.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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