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.

Advertisement

On TV

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

what's hot

Taco Trip

Get Cooking Channel on your TV.