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Sea Salt Caramels

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  • Difficulty: Intermediate
  • Yield: 2 pounds
  • Prep Time: 15 minutes
  • Cool Time: 1 hour
  • Cook Time: about 1 hour, 15 minutes

Ingredients

  • 1-1/2 cups Karo® Light OR Dark Corn Syrup
  • 2 cups heavy OR whipping cream, divided
  • 1 cup milk
  • 2 cups sugar
  • 1/4 teaspoon sea salt fine grind
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon sea salt coarse grind

Directions

  1. Line an 8- or 9-inch square pan with foil (leave a 1-inch overhang on 2 sides) and spray with cooking spray.
  2. Combine corn syrup, 1 cup cream, milk, sugar and salt in a 4-quart saucepan. Bring to boil over medium heat, stirring occasionally.
  3. Reduce heat to medium-low and continue cooking (at a low boil) and stirring occasionally until temperature on candy thermometer reaches 234°F or small amount of mixture dropped into very cold water forms a soft ball which flattens on removal. This will take about 40 minutes.
  4. Gradually add remaining 1 cup cream in a thin steady stream, stirring constantly.
  5. Continue cooking over medium-low heat, stirring frequently until temperature on candy thermometer reaches 244°F or small amount of mixture dropped into very cold water forms a firm ball which does not flatten on removal. This will take about 30 minutes. Remove from heat.
  6. Stir in vanilla. Pour into prepared pan. (NOTE: Do NOT scrape side of saucepan.) Place on wire rack and cool 1 hour. Sprinkle top evenly with sea salt.
  7. Lift cooled candy from pan using foil. Cut into 1-inch squares. Wrap squares individually in waxed paper or plastic wrap. Store in tightly-covered container.
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Sea Salt Caramels

  • Difficulty: Intermediate
  • Yield: 2 pounds
  • Prep Time:  15 hrs
  • Cool Time: 1 hour
  • Cook Time: about 1 hour, 15 minutes

Ingredients

  • 1-1/2 cups Karo® Light OR Dark Corn Syrup
  • 2 cups heavy OR whipping cream divided
  • 1 cup milk
  • 2 cups sugar
  • 1/4 teaspoon sea salt fine grind
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon sea salt coarse grind

Directions

  • Line an 8- or 9-inch square pan with foil (leave a 1-inch overhang on 2 sides) and spray with cooking spray.
  • Combine corn syrup, 1 cup cream, milk, sugar and salt in a 4-quart saucepan. Bring to boil over medium heat, stirring occasionally.
  • Reduce heat to medium-low and continue cooking (at a low boil) and stirring occasionally until temperature on candy thermometer reaches 234°F or small amount of mixture dropped into very cold water forms a soft ball which flattens on removal. This will take about 40 minutes.
  • Gradually add remaining 1 cup cream in a thin steady stream, stirring constantly.
  • Continue cooking over medium-low heat, stirring frequently until temperature on candy thermometer reaches 244°F or small amount of mixture dropped into very cold water forms a firm ball which does not flatten on removal. This will take about 30 minutes. Remove from heat.
  • Stir in vanilla. Pour into prepared pan. (NOTE: Do NOT scrape side of saucepan.) Place on wire rack and cool 1 hour. Sprinkle top evenly with sea salt.
  • Lift cooled candy from pan using foil. Cut into 1-inch squares. Wrap squares individually in waxed paper or plastic wrap. Store in tightly-covered container.