Sea Salt Caramels

Name: Sea Salt Caramels
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 1 (9 by 13-inch) pan
Ingredients: 1 3/4 cups sugar; 1 (12-ounce) can evaporated milk; 3/4 cup heavy cream; 3/4 cup light corn syrup; 2 tablespoons butter; 1/2 teaspoon pure vanilla extract; 2 1/2 teaspoons coarse sea salt; Cooking spray

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Level: Easy
Total: 1 hr 40 min

Prep: 20 min
Inactive: 1 hr
Cook: 20 min

Yield: 1 (9 by 13-inch) pan

Level: Easy
Total: 1 hr 40 min

Prep: 20 min
Inactive: 1 hr
Cook: 20 min

Yield: 1 (9 by 13-inch) pan

Ingredients

1 3/4 cups sugar

1 (12-ounce) can evaporated milk

3/4 cup heavy cream

3/4 cup light corn syrup

2 tablespoons butter

1/2 teaspoon pure vanilla extract

2 1/2 teaspoons coarse sea salt

Cooking spray

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 a chef, restaurant or culinary professional. It has not been tested for home use.