Salted Caramels

1. 1

   Line an 8-inch square baking pan with lightly oiled parchment paper.

2. 2

   Combine the heavy cream, cubed butter, and sea salt in a medium saucepan over medium heat and bring it to a boil. Once it's reached a boil, remove it from the heat and set it aside.

3. 3

   In a separate medium saucepan, combine the sugar, corn syrup and water and place it over medium heat, bringing it to a boil and swirling until it's golden brown in color. Do not stir.

4. 4

   Carefully stir the cream mixture into the sugar mixture. Be careful, as it will bubble up. Continue cooking the mixture until it reaches 248u00b0F on a thermometer, about 12 minutes.

5. 5

   Once the mixture has reached 248u00b0F, immediately pour it into the prepared pan and let cool for at least 2 hours.

6. 6

   Once the caramel has cooled completely, use a sharp knife to cut the block into 40 candies. Store candies in an airtight container until ready to eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.