Recipe courtesy of Liddabit
Episode: Small Bites
Sea Salt Caramels
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
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

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.

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