Salted Caramels

Salted Caramels

 
 
Ingredients
  • 1 3/4 cups heavy cream
  • 3/4 cup light corn syrup
  • 1 teaspoon fine salt
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
  • 1 3/4 cups sugar
  • Fleur de sel, to garnish
Method:
  1. Combine and heat cream, corn syrup, salt, and vanilla seeds in a 4-qt. saucepan over medium heat until mixture begins to simmer; remove from heat and let sit for 10 minutes.
  2. Line bottom and sides of an 8″ square baking pan with parchment paper; set aside.
  3. Stir together sugar and 3/4 cups water in a 2-qt. saucepan.
  4. Heat over medium-high heat, without stirring, until the mixture turns a medium-dark amber color and a candy thermometer reads 320º.
  5. Remove pan from heat; slowly pour cream mixture into caramel.
  6. Return saucepan to medium heat; stir until caramel dissolves.
  7. Transfer mixture to a 4-qt. saucepan and cook, without stirring, until candy thermometer reads 246º.
  8. Pour mixture into prepared pan; smooth top.
  9. Let cool completely; then cut into 1″ squares.
  10. Sprinkle with fleur de sel and wrap individually in wax paper squares.
  11. Store at room temperature.