Sea Salt Caramels

🌊🏝🏖Sea Salt Caramel🏖🏝🌊

From a work perspective, caramel is the first true confectionery item I sank my teeth into scientifically. Each ingredient has a very specific function and has to be handled with its own set of rules. I learned a lot working in a 100 year old caramel factory with no air conditioning- like you better start early (hello 4 and 5 am 🖐🏻) in the summer or you will melt into the floor along with the sugar. I’ve got a tried and true recipe that will give you the most amazing caramels. Don’t worry, you don’t have to start them at 5 am unless you want to.

These creamy, buttery, soft, gorgeous caramels taste better than anything you can find in the store. This is a one pot caramel cooking method. Everything goes in, caramel comes out. Keep stirring, keep an eye on the candy thermometer, and keep guests out of your house because you will want these little bites all to yourself.

🍬INGREDIENTS🍬

•Water: 30 grams

•Corn Syrup: 620 grams

•Brown Sugar: 330 grams

•Heavy Cream: 155 grams

•Sweetened Condensed Milk: 265 grams

•Butter: 90 grams

•Salt: 5 grams

•Baking Soda: 2 grams

•Vanilla Bean Paste: 2 grams

🍬INSTRUCTIONS🍬

Combine all ingredients except vanilla in a large pot. Stirring slowly but constantly during cooking, cook over medium heat until butter has melted and mixture starts to boil. Turn heat to medium high and cook until caramel reaches 242F. Turn off heat, stir in vanilla. Pour on greased, flat surface that has raised edges.Cool and cut into pieces for wrapping or squares for dipping in chocolate.