Easy Salted Caramels

• Vegetarian
• Gluten free

• Condiments

  • 1/4 cup Corn syrup

• Baking & Spices

  • 1/2 tsp Sea salt, coarse
  • 1 1/2 cup Sugar
  • 1/2 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 1 cup Heavy cream

• Liquids

  • 1/4 cup Water

Found on passionforsavings.com

Ingredients

• 1 cup Heavy Cream
• ½ cup Butter
• 1½ cup Sugar
• ¼ cup Corn Syrup
• ¼ cup Water
• ½ tsp Vanilla
• ½ tsp Coarse Sea Salt

Directions

• Spray with non stick spray and line an 9x5 loaf dish with parchment so that excess paper comes up the sides.
• Cut up butter into slices and combine with cream and microwave 1-2 minutes until butter is melted.
• In the medium to large saucepan, combine the sugar, corn syrup, and water.
• Stir just until the sugar is moistened and uniform, being careful not to splash sugar on sides.
• Heat over medium heat until the mixture comes to a boil.
• Cover with a lid for 1 minute (this helps wash any sugar on sides back in).
• Remove lid and do not stir the after this point.
• Place the pot with the sugar mixture over medium to medium-high heat.
• Let the sugar syrup come to a boil without stirring.
• Cook until mixture reaches 320, the syrup will begin to darken slightly.
• Turn off the heat and slowly add the warm cream and butter mixture a little at a time while gently whisking (will bubble violently).
• Turn burner back on to medium-high.
• Let the caramel come to a boil and reach 240 without stirring.
• Remove from heat and whisk in the vanilla.
• Pour into the prepared pan.
• Cool 20 to 30 minutes then scatter the salt over the caramel.
• Let the caramel cool 4 hours.
• Lift out of the pan using parchment paper and onto a cutting board.
• If caramels are still too soft, refrigerate for 30 minutes.
• Cut the caramels into candies with a very sharp knife.
• Cut squares of wax paper a little larger than caramels.
• Wrap each in the wax paper and twist the ends.