Sea Salt CaramelsReport Violation
1 cup butter
1 16 ounce package of brown sugar (2-1/4 cups packed)
2 cups half-and-half
1 cup light-colored corn syrup
1 teaspoon. vanilla
1/2 to 1-1/2 teaspoons flaked sea salt
- Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. Set aside.
- In a 3-quart heavy saucepan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well.
- Cook and stir over medium-high heat until mixture boils.
- Clip a candy thermometer to the side of the pan and reduce heat to medium.
- Continue boiling mixture at a moderate, steady rate, stirring frequently, until the thermometer registers 248 degrees F, firm-ball stage (40 to 50 minutes). Adjust heat if necessary to maintain a steady boil.
- Remove thermometer from pan and saucepan from heat.
- Stir in vanilla.
- Quickly pour mixture into prepared pan.
- Cool 10 to 12 minutes.
- Sprinkle with salt and pepper.
- When firm use foil to lift candy out of pan.
- Use a buttered knife to cut into 2x1/2-inch size pieces.
- Wrap each caramel in waxed paper or plastic wrap. Can be stored for up to 2 weeks.