Sea salt and caramels have both been around for eons; pair these two favorite standbys to put a new spin on an old friend. Just as you use salt to enhance the flavor of a savory dish, it adds a new and refreshing element to a sweet treat.
Things You'll Need
- 1 3/4 cup sugar
- 1 cup heavy cream
- 3/4 cup corn syrup
- Candy thermometer
- 4 tbsp salted butter
- 1/2 teaspoon vanilla extract
- 1 tsp. sea salt
- 1 tbsp. sea salt
- Parchment paper
- 4 tbsp. vegetable oil
Mix sugar and heavy cream in a saucepan over medium heat, stirring until it begins to boil.
Pour in the corn syrup and continue to stir until the candy thermometer reads 230 degrees.
Stir in the vanilla and butter and continue stirring until the thermometer reaches 240 degrees.
Add 1 tsp. sea salt, stirring it into the caramel. Remove the saucepan from heat.
Pour the caramel into an 8-inch square pan lined with parchment paper and allow it to cool for 30 minutes.
Sprinkle the caramel with the remaining sea salt and let it continue to cool for an hour.
Turn the pan upside-down onto a cutting board lined with parchment paper. Tap the pan with an open palm until the caramel falls onto the cutting board.
Wipe a thin coat of vegetable oil onto the blade of a knife and cut the caramel into bite-sized pieces.
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