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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sea Salted Caramels Recipe

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This recipe for Sea Salted Caramels is from Berta's Breads and More, 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 cup butter
1½ cups brown sugar
¾ cup sugar
¼ cup dark corn syrup
½ cup light corn syrup
1 cup heavy whipping cream
1 tsp vanilla
sea salt for topping
Directions:
Directions:
Melt butter in 3 quart saucepan, tilt to coat sides of pan with butter, add sugars, corn syrups, cream and stir well and raise heat to medium high, bring to a boil, stirring occasionally, using a candy thermometer, bring boil up to exactly 250 degrees, or firm ball stage. Remove from heat, and immedately add vanilla stirring to blend. Pour into greased with butter candy molds, ice cube trays, or an 8"x8" square cake pan lined with parchment paper. Cool slightly, sprinkle sea salt over top of each caramel, chill. Remove from pans or molds and wrap individually and store in an air tight container in fridge.
Personal Notes:
Personal Notes:
Easier to prepare greased pans ahead of time, use a candy thermometer for best results. This is THE recipe I use for my edible caramel candy, using pot butter in place of same amount of butter in the recipe.

 

 

 

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