Sea Salt Caramels - Karo

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Sea Salt Caramels

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Difficulty: Intermediate
Yield: 2 pounds
Prep Time: 15 minutes
Cool Time: 1 hour
Cook Time: about 1 hour, 15 minutes

Ingredients

1-1/2 cups Karo^® Light OR Dark Corn Syrup
2 cups heavy OR whipping cream, divided
1 cup milk
2 cups sugar
1/4 teaspoon sea salt fine grind
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt coarse grind

Directions

Line an 8- or 9-inch square pan with foil (leave a 1-inch overhang on 2 sides) and spray with cooking spray.
Combine corn syrup, 1 cup cream, milk, sugar and salt in a 4-quart saucepan. Bring to boil over medium heat, stirring occasionally.
Reduce heat to medium-low and continue cooking (at a low boil) and stirring occasionally until temperature on candy thermometer reaches 234^°F or small amount of mixture dropped into very cold water forms a soft ball which flattens on removal. This will take about 40 minutes.
Gradually add remaining 1 cup cream in a thin steady stream, stirring constantly.
Continue cooking over medium-low heat, stirring frequently until temperature on candy thermometer reaches 244^°F or small amount of mixture dropped into very cold water forms a firm ball which does not flatten on removal. This will take about 30 minutes. Remove from heat.
Stir in vanilla. Pour into prepared pan. (NOTE: Do NOT scrape side of saucepan.) Place on wire rack and cool 1 hour. Sprinkle top evenly with sea salt.
Lift cooled candy from pan using foil. Cut into 1-inch squares. Wrap squares individually in waxed paper or plastic wrap. Store in tightly-covered container.

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Sea Salt Caramels

Difficulty: Intermediate
Yield: 2 pounds
Prep Time: 15 hrs
Cool Time: 1 hour
Cook Time: about 1 hour, 15 minutes

Ingredients

1-1/2 cups Karo® Light OR Dark Corn Syrup
2 cups heavy OR whipping cream divided
1 cup milk
2 cups sugar
1/4 teaspoon sea salt fine grind
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt coarse grind

Directions

Line an 8- or 9-inch square pan with foil (leave a 1-inch overhang on 2 sides) and spray with cooking spray.
Combine corn syrup, 1 cup cream, milk, sugar and salt in a 4-quart saucepan. Bring to boil over medium heat, stirring occasionally.
Reduce heat to medium-low and continue cooking (at a low boil) and stirring occasionally until temperature on candy thermometer reaches 234^°F or small amount of mixture dropped into very cold water forms a soft ball which flattens on removal. This will take about 40 minutes.
Gradually add remaining 1 cup cream in a thin steady stream, stirring constantly.
Continue cooking over medium-low heat, stirring frequently until temperature on candy thermometer reaches 244^°F or small amount of mixture dropped into very cold water forms a firm ball which does not flatten on removal. This will take about 30 minutes. Remove from heat.
Stir in vanilla. Pour into prepared pan. (NOTE: Do NOT scrape side of saucepan.) Place on wire rack and cool 1 hour. Sprinkle top evenly with sea salt.
Lift cooled candy from pan using foil. Cut into 1-inch squares. Wrap squares individually in waxed paper or plastic wrap. Store in tightly-covered container.