Sea Salt Caramels

Recipe courtesy Liddabit Confections, 2011
Show: Unique Sweets Episode: Small Bites
TOTAL TIME: 1 hr 40 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 20 min
 
YIELD: 1 (9 by 13-inch) pan
LEVEL: Easy

ingredients

recipe tools

Directions

In a medium, heavy-bottom saucepan, combine sugar, evaporated milk, and heavy cream. Bring to a boil over medium heat. Add the corn syrup and continue cooking until the mixture registers 230 degrees F on a candy thermometer, about 10 minutes.

Stir in the butter and vanilla and continue cooking, stirring constantly, until caramel reaches 240 degrees F. Remove from heat and stir in salt; carefully pour into a lightly oiled, parchment-lined 9 by 13-inch baking dish.

Let the caramels cool at least 1 hour. Invert the caramels onto a cutting board covered with waxed or parchment paper. Cut into 1-inch pieces with a sharp, lightly oiled knife. Caramels can be wrapped in waxed or parchment paper. Store them at room temperature in an airtight container or in the refrigerator up to 3 weeks.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

more from this episode

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.