Directions: |
Directions:In a small saucepan, heat the heavy cream, butter and sea salt until the butter is melted and incorporated. Turn off the burner and set aside.
In a saucepan with high sides (heavy bottom) add the sugar, water and Karo syrup. At a medium high heat, bring this to a medium boil and watch carefully for the color to start to change. Use a candy thermometer and watch to make sure the temp does not go more than 320 degrees. Once you reach this temp. turn off the heat and carefully add the cream and butter mixture*. The mixture will bubble up and the mixture will cool down somewhat. Once the cream mixture has been incorporated, turn the heat back on to medium and using a candy thermometer bring the temps back up to 245degrees. This will take about 10 minutes or so and you need to watch it carefully to make sure you do not go over 248. The caramel will keep heating so make sure to turn off the heat just as you get to 245. Whisk in 1 t. of vanilla extract.
In a square 8x8 pan, line carefully with parchment paper. Use either a non-stick spray or brush lightly with oil. Sprinkle additional sea salt on the paper.
Pour the caramel mixture slowly into the lined pan. You can bang the pan on the counter to get the bubbles out. Sprinkle again with some sea salt.
Let sit for a couple of hours. Remove the cooled caramel from the pan and cut into desireable sized pieces. Wrap individual sized pieces in wax paper or parchment paper.
Notes: Do not stir the sugar mixture once it starts boiling. Swirl the pan to allow mixture to mix. When pouring in the cream mixture, use a whisk to incorporate into the sugar mixture.
I used a mediterranean sea salt. The original recipe called for a french sea salt called Fleur De Sel. If you can find this, it's delicious.
You will find that any variations to humidity and tempeture will greatly affect the chewyness of the caramels. The darker you allow the sugar mixture to get or, if you bring it up over 248 on the second heating, the harder the caramels will be. Don't rush the process and you will get the most awesom caramels ever!
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This recipe for Salted Chewy Caramels is from