Salted Caramels
Salted Caramels
- Level: Easy
- Yield: About 20 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 313
- Total Fat
- 23
- Saturated Fat
- 14
- Carbohydrates
- 29
- Dietary Fiber
- 0
- Sugar
- 29
- Protein
- 1
- Cholesterol
- 69
- Sodium
- 129
- Total: 2 hr 35 min
- Active: 35 min
- Level: Easy
- Yield: About 20 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 313
- Total Fat
- 23
- Saturated Fat
- 14
- Carbohydrates
- 29
- Dietary Fiber
- 0
- Sugar
- 29
- Protein
- 1
- Cholesterol
- 69
- Sodium
- 129
- Total: 2 hr 35 min
- Active: 35 min
Ingredients
3 sticks salted butter, plus more for greasing
2 cups heavy whipping cream
1/3 cup corn syrup
1 vanilla bean, scraped
2 1/3 cups granulated sugar
1/3 cup whole milk
1 pinch fleur de sel
Directions
- Grease a 9-by-13-inch glass baking dish, and then line with parchment paper.
- In a medium pot, bring the cream, corn syrup and vanilla to a boil. Turn the heat down and reserve on the back burner at a simmer.
- Place the sugar in a separate large pot over high heat. Melt the sugar, stirring occasionally. Cook until the melted sugar reaches a light caramel color, swirling the pot to distribute the color, a few minutes.
- Once golden in color, immediately stir in the butter and salt into the caramel, being careful, as it will bubble up.
- Add the milk to the hot cream mixture, and then pour the mixture through a sieve into the caramel, being careful, as it will bubble up.
- Cook the caramel until a candy thermometer inserted in the mixture reaches 260 degrees F. Then pour the caramel into the prepared dish and sprinkle with the salt. Refrigerate until set, 2 hours.
- Cut into desired pieces.
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