Easy Salted Caramels

1. 1

   Spray a half-pan baking sheet with vegetable-oil spray; line with parchment paper and spray the parchment.

2. 2

   Set aside.

3. 3

   Put cream, corn syrup, sugar and butter in a large stockpot.

4. 4

   Bring to a boil over high heat, stirring to melt butter and dissolve sugar, about 10 minutes.

5. 5

   Cook over medium-high heat, stirring often, until temperature reaches 248 degrees F (firm-ball stage) on a candy thermometer, about 20 minutes.

6. 6

   Remove from the heat and stir in vanilla and medium grind sea salt until combined.

7. 7

   Immediately pour into the prepared pan without scraping the pot.

8. 8

   Sprinkle coarse-grind sea salt in an even layer over the top.

9. 9

   Let stand, uncovered, at room temperature for 24 hours without moving.

10. 10

    Using a large knife, cut around outside of caramel in pan.

11. 11

    Lift caramel out of pan and remove parchment paper.

12. 12

    Cut into 1 by 1 1/4 inch pieces or other shapes.

13. 13

    Wrap each piece in cellophane or waxed paper so they can keep their shape.

* Per serving · 4 servings · Values may vary.

No additional tips available.