I’ve been dabbling in candy making since I have been off baking for 2 weeks. It seems to be keeping the d.t.’s under control.
Sea Salt Caramel
- 1 cup heavy cream
5 Tbsp. unsalted butter, cut into pieces
1/2 tsp. vanilla extract
1 1/2 cup sugar
1/4 cup light corn syrup
1/4 cup water
Line an 8 inch square baking pan with parchment paper, leaving the paper hanging over the sides to be used to lift the caramel out of the pan when it is cool. Very lightly butter the parchment.
Bring cream, butter, vanilla, and sea salt to a boil in a small saucepan. Remove from heat and set aside.
Boil sugar, corn syrup, and water in a 4 quart heavy saucepan, stirring until the sugar is dissolved. Boil, without stirring (gently swirling pan instead) until mixture is a light golden color.
Carefully stir cream mixture into the caramel. BE CAREFUL! Mixture will bubble up. Simmer, stirring frequently, until caramel reaches 248 on a thermometer. Pour into baking pan, sprinkle with additional sea salt, and let sit until completely cool. Lift caramel out of pan and cut into 1-inch pieces (try using a buttered pizza cutter). Wrap each piece in a square of waxed paper, twisting the ends close. Makes 64 candies.
Recipe from Confections of a Foodie Bride.
Using the Weight Watcher’s Recipe Builder, each caramel has 1 Point Plus. (Until you eat 4, then they have 5 Points Plus 🙂 )