Ingredients:
-1 1/2 cups heavy cream
-2 cups sugar
-1 cup light corn syrup
-1/4 cup unsalted butter, cut into 1/2 inch pieces
-1 tsp vanilla extract
-3 tsp fleur de sel sea salt, divided
-Line a square baking pan (I used an 8 x 8 inch) with foil and grease the top part of the foil (the part facing you) with a neutral-flavored oil, like canola oil. In a large saucepan combine cream, sugar, and corn syrup over medium-low heat; stir occasionally until the sugar has melted, then raise the heat slightly (to medium) and continue to stir until the sugar mixture boils.
-Once the mixture boils, stop stirring and cook until the sugar reaches 240 degrees on a candy thermometer; you'll want to stay close by during this time, in case the mixture starts to bubble up. (If it does, remove the saucepan from the heat until it quiets again.) Once the temperature is reached, immediately remove the saucepan from the heat and stir in the butter; add in the vanilla and 2 tsp of the salt and stir again to combine.
-Pour the caramel into your pan and sprinkle with the remaining salt; let the caramel sit at room temperature until it sets and is cool enough to cut (this will take an hour or so). Cut the caramel into small squares and wrap them individually in wax or parchment paper. (Prior to wrapping them you may want to press a few extra grains of sea salt into each piece).
-Store the caramels in an airtight container for up to a week. Makes about 50 pieces (depending on your cuts)
-1 cup light corn syrup
-1/4 cup unsalted butter, cut into 1/2 inch pieces
-1 tsp vanilla extract
-3 tsp fleur de sel sea salt, divided
-Line a square baking pan (I used an 8 x 8 inch) with foil and grease the top part of the foil (the part facing you) with a neutral-flavored oil, like canola oil. In a large saucepan combine cream, sugar, and corn syrup over medium-low heat; stir occasionally until the sugar has melted, then raise the heat slightly (to medium) and continue to stir until the sugar mixture boils.
-Once the mixture boils, stop stirring and cook until the sugar reaches 240 degrees on a candy thermometer; you'll want to stay close by during this time, in case the mixture starts to bubble up. (If it does, remove the saucepan from the heat until it quiets again.) Once the temperature is reached, immediately remove the saucepan from the heat and stir in the butter; add in the vanilla and 2 tsp of the salt and stir again to combine.
-Pour the caramel into your pan and sprinkle with the remaining salt; let the caramel sit at room temperature until it sets and is cool enough to cut (this will take an hour or so). Cut the caramel into small squares and wrap them individually in wax or parchment paper. (Prior to wrapping them you may want to press a few extra grains of sea salt into each piece).
-Store the caramels in an airtight container for up to a week. Makes about 50 pieces (depending on your cuts)
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