Welcome back! This time I'm going to share how to make some yummy Sea Salt Caramels!
You'll use the pastry brush lightly dipped in water to wipe
down the inside of saucepan to avoid crystallization of sugar on the sides during the cooking process.
- 2 Cups Sugar
- 1 Cup Corn Syrup
- 2 Cups Heavy Cream
- 1/2 Cup of Butter
- 1/2 tsp. French Grey Sea Salt + extra for topping.
- 1 tsp Vanilla
Add sugar, corn syrup, 1 Cup of the cream, butter & 1/2 tsp Sea Salt into heavy saucepan. You'll want to use a large one as it will bubble up. Over med-high heat while stirring occasionally, bring to a boil. Meanwhile, warm the rest of cream in another saucepan. Once mixture has come to a boil, slowly stir in the warmed cream. Continue cooking but not stirring. It will bubble & brown. This takes a bit of time 30-45 minutes. Cook until candy thermometer reaches 242 degrees F/116 C or candy forms into soft ball when dropped into cold water.
Pour, don't scrape, into greased 9x13 pan. I used greased parchment paper to easily lift out. Sprinkle top with crushed sea salt. Once cooled, cut into 1.5 x .5 inch pieces and wrap with wax paper, then paper strips. Tuck into a cute container and give a yummy Holiday treat to someone sweet!
Here is a sheet of printable tags to use. Using a 1 1/2 inch scalloped circle punch looks too cute!
And don't forget to head over to Basement Chronicles at 7PM CST to see what Maya has in store for you!
Anything with sea salt is good to me! These look mouth watering :-)
Posted by: Melissa | December 12, 2009 at 07:49 PM
Yumm! Thanks for the recipe!
Posted by: Carol Zeitz | December 12, 2009 at 09:49 PM
Very impressive! So, if the thermometer doesn't hit the right temperature at boiling, do you just make a mental note of this? It's not like there's a way to adjust it, is there?
Posted by: Angela2932 | December 12, 2009 at 11:31 PM
Yummy! Thank you for this.. now I just have to work out how to translate "cups" into English measurements and I'm all set to go!
Angela, regarding your thermometer, I would think that if yours doesn't hit 100 at boiling point, you would just remember that you add/take away a degree or three from the recipe temperature to compensate (unless it's really out, in which case you may need a new thermometer!)
Posted by: Lizzie | December 13, 2009 at 10:13 AM
Ooh yummy. You have some mouthwatering ideas on your blog.
Posted by: Jenny | December 13, 2009 at 01:14 PM
What a neat and creative idea!
Posted by: Cheryl | December 13, 2009 at 03:58 PM
Mmmmm, so yummy. I was always a bit intimidated by the idea of candy making, but I read through your directions and this sounds like something I could do :) I will definitely be giving this a try!
Posted by: Sharyn | December 14, 2009 at 08:27 AM
Those look delicious!
Posted by: stacey42 | December 14, 2009 at 02:21 PM
These sounds great and I'm planning to link to this recipe on my blog tomorrow. Thanks for sharing!
Posted by: Fun Mama - Deanna | December 14, 2009 at 03:24 PM
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Posted by: Brandon | February 08, 2010 at 02:58 PM