Sea Salt Vanilla Caramel
Easy · 10 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 1 1/2 c heavy cream
- 1 c.(200g) sugar
- 1/2 c (100g) brown sugar, packed
- 1/3 c light corn syrup
- 1 Tbsp unsalted butter, plus extra for greasing dish
- 1 tsp salt
- 1 1/2 tsp vanilla extract
- Sea Salt, garnish
- Candy thermometer
- Pastry brush
Instructions
- CALIBRATE CANDY THERMOMETER (See notes)
- Line an 8" square baking dish with aluminum foil and lightly grease it with butter.
- In a heavy-bottomed saucepan over medium heat, stir together heavy cream, sugars and corn syrup. Stir constantly so sugar dissolves and doesn't burn; it will be thick
- Bring mixture to a boil, then dip your pastry brush in water and brush down the sides of your saucepan. Attach candy thermometer, just make sure that it doesn't touch the bottom of the pan (which will give you an inaccurate temperature), and heat mixture to 245*F, swirling pan occasionally, 8-10 minutes. Mixture should be deep golden brown.
- Remove pan from heat and season with salt, vanilla extract, and butter, stirring continuously. Butter will cause mixture to spit and bubble, so be careful as you stir.
- Once butter is incorporated, pour caramel into greased baking dish and sprinkle generously with sea salt. Let cool completely.
- Once cool, lift caramel out of baking dish and peel away aluminum foil. Use pizza cutter (lightly greased with non-stick spray, if desire), and cut caramels into squares or rectangles. Wrap with wax or parchment paper and store in air-tight container. Enjoy!
Tags: pepperplate-import