Salted Caramels

Description

If you're craving something that's both salty and sweet, this salted caramel recipe will hit the spot. Beginner friendly and making approximately five dozen caramels, you'll even have some to share. Make certain to have a 13" x 9" pan, parchment paper, large saucepan, vegetable pan spray, and candy thermometer on hand before starting to cook.

This recipe is based on Wilton's own amazing Soft and Chewy Salted Caramels recipe.

Ingredients

• 2 cups heavy cream
• 2 cups granulated sugar
• 1 cup light corn syrup
• 1/2 cup firmly-packed light brown sugar
• 7 tablespoons butter
• 2 teaspoons clear imitiation vanilla extract, 2 oz.
• 1/2 teaspoon salt
• flaky sea salt (optional)

Steps

1. Spray your 13" x 9" pan with vegetable pan spray.
2. Line the pan with parchment paper, allowing the paper to hang over long sides of pan like a sling.
3. Spray the paper with pan spray to ensure that the caramels detach properly, then place it to the side.
4. In your large saucepan, combine the cream, granulated sugar, corn syrup, brown sugar and butter.
5. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
6. Reduce heat to medium and cook, stirring occasionally, checking the temperature regulary with your candy thermometer.
7. When the mixture reaches 248°F, remove the saucepan from heat and immediately stir in vanilla and salt.
8. Quickly pour the mixture into your prepared 13" x 9" pan and sprinkle with flaky sea salt (if using).
9. Let the caramel mixture cool completely before removing from the pan. To make cutting easier, refrigerate the mixture at least 2 hours before cutting and spray your knife with vegetable pan spray to limit adhesion.
10. Cut your caramels into 1/2 in. x 2 in. pieces and wrap in waxed paper. Caramels may be stored at room temperature for 5 days or in the refrigerator up to 2 weeks.