Courtesy Helen Lampkin
No one loves a creamy delicious caramel more than me! And to top it off with a beautiful flaky sea salt – almost too much!
This recipe came to me from my son’s friend Elliott, who also has a love for the creamy treat. I sometimes change it up by adding a complimentary flavor profile…but my favorite is just the pure and simple!
Classic Caramels
- 1 lb. brown sugar (light or dark)
- 2 1/3 cup white cane sugar
- 1 pt. (16 oz.) dark or light corn syrup
- 1 lb. butter (unsalted)
- 1 qt. heavy cream
- ½ teaspoon Kosher salt
- 1 tsp. good quality vanilla
- (Optional: 1 tablespoon of Grand Marnier,Bourbon or Apple Brandy)
- flaky sea salt
Directions:
Prepare a large rimmed baking sheet by lining it with pan lining paper (this is a foil lined parchment paper) with foil side down. You will be pouring the finished caramel mixture into this pan and you want to have it ready. In a large and tall heavy cooking pot, mix sugars, corn syrup, butter and half the cream. Let come to a boil over medium/high heat – stirring constantly. As it just reaches a boil, add the rest of the cream. Place the candy thermometer so that it dips down into the mixture. Continue stirring carefully (you don’t want to cause splashing as the caramel is very hot!). The temperature needs to reach 240* soft ball stage. You can test by placing a spoonful into a cup of cold water. If you are able to roll it into a soft ball, it is ready to remove from the heat. Remove from heat. Add salt and vanilla(and optional flavoring) then stir to blend in. Pour immediately into the prepared baking sheet. Let cool completely. Remove from pan and place on large cutting board to cut into bite size pieces and sprinkle with flaky sea salt Wrap individually and store in airtight container.
Variations: Chocolate Mocha: ⅓ cup cup cocoa, 2 teaspoons instant espresso coffee granules
Yield approximately 200 pieces.