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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sea Salt Caramels Recipe

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This recipe for Sea Salt Caramels is from Denise's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups sugar
1 can evaporated milk
3/4 cup heavy cream
3/4 cup light corn syrup
2 tablespoons butter
1/4 teaspoon vanilla
1/2 tablespoon coarse sea salt
Oil or cooking spray
Directions:
Directions:
In a medium, heavy-bottomed saucepan, bring sugar, evaporated milk, and heavy cream to a boil over medium heat. Add corn syrup and continue cooking until mixture reaches 230º F.
Add butter and vanilla; continue cooking, stirring constantly, until caramel reaches 240º F. Remove from heat, stir in salt, and carefully pour into a lightly oiled 9" x 13" baking dish (parchment paper in the bottom of the pan is helpful).
Let cool at least 1 hour. Invert onto a cutting board covered with waxed or parchment paper and cut into 1-inch pieces with a sharp, lightly oiled knife. Caramels can be wrapped in waxed or parchment paper or cellophane. (To serve candy-store style, wrap individual pieces in parchment paper and secure the ends with a simple twist.) Store airtight at cool room temperature (around 65º F) or in the refrigerator; will keep up to 3 weeks.

 

 

 

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