Salted Caramel Candies

We’ve created a monster. A non-living, sweet, sticky, and totally delicious one, but a monster none the least. The name of the horrifying beast? Salted caramels.Honestly, I’ve been snacking on these caramels everyday for the past week and have probably had at least fifty since Christmas.
My sister had her friend over last Sunday to whip these up. It was a bit of a mess due to their short attention span when boiling up confections but they’re addicting. Let’s just say I don’t think Anastasia will be getting her candy soon. Or ever.
We ended up bringing about thirty over on Christmas for the family and they were the first things gone. Luckily, we’d made a double batch so we had plenty left at home to tide us over until we make another batch. Which needs to be soon. The secret is the coarse salt. It brings out the sweet flavor. You can leave out the salt if you want to, but I’d advise you not to.

You’ll need:
-vegetable oil for the pan as well as parchement paper
-2 cups of heavy cream
-2 1/4 cups sugar
-6 tbls butter
-1 1/4 cups light corn syrup
-1 tsp coarse salt
-1/2 tsp pure vanilla extract

1. Cover a 9 X 13 with vegetable oil, line it with parchment paper, then cover the paper with vegetable oil.
2. Boil cream, corn syrup, sugar, and butter in a LARGE saucepan on high. Reduce the heat to medium-high and let simmer, stirring occasionally until the mixture is exactly 248*.
3. Remove from heat. Stir in salt and vanilla. Pour into prepared baking sheet and let stand overnight, uncovered.
4. Transfer caramel onto a cutting board and cut into 1-by1 pieces. Wrap caramels in waxed paper.

HINT: Instead of stirring in the salt, leave it out, and once the caramel is in the pan, sprinkle it over the top.


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