Oooey, Gooey, Salty Caramels. A delicious treat for kids of all ages.
Watch the video here.
INGREDIENTS
1 tbsp vanilla paste or extract.
240g (1 cup) heavy cream
72g (5 tbsp) butter
1 tsp salt to go in the caramels and another 1/2 tsp of of salt as a topping
85g (1/4 cup) light corn syrup
60g (1/4 cup) water
292g (1.33 cup) sugar
DIRECTIONS
Grease an 8×8″ pan, line it with parchment paper, then grease the parchment paper.
Cut butter into pieces, then combine with heavy cream, vanilla, and salt in a microwave-safe bowl.
Heat in the microwave for 1 to 2 minutes until the butter has melted. Set aside.
In a large saucepan combine the water, corn syrup, and sugar.
Gently stir the sugar into the water and corn syrup, just moistening the sugar.
Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for a minute or two.
Remove the lid and attach a candy thermometer to the side of the saucepan.
Cook for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F.
The moment the sugar reaches 320 degrees F, remove it from the heat.
Slowly and carefully add the butter and cream mixture while stirring.
The sugar will bubble violently as you add the butter and cream – so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
Adding the cream and butter will cause the temperature to drop.
Return the mixture to the stove and continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F.
The moment the caramel reaches your desired temperature, pour into the prepared pan.
Cool 20 to 30 minutes then scatter the salt over the caramel.
Once the caramel is cool, cut it and wrap the pieces in cellophane or waxed paper.
