Sea Salt Caramels Recipe

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Caramel is so much more than cooked sugar – it’s golden, delicious and this recipe from the Auguste Escoffier School Of Culinary Arts upcoming home cook class, Halloween Candy Making, is perfect for sharing.

Sea Salt Caramels Recipe:
Yields about 100 pieces

Ingredients:
14 ounces (2 cups) granulated sugar
8 ounces light corn syrup
1 ounce (½ tablespoon) unsalted butter
16 ounces (2 cups) heavy cream
½ teaspoons sea salt
2 teaspoons vanilla extract
Sea salt to garnish

Method:
1. Prepare a sheet pan with a silicone mat or line with aluminum foil and spread with butter.
2. Bring heavy cream to a boil and let sit on stove to remain warm.
3. Place corn syrup and sugar in a heavy bottomed saucepan and cook to about 330°F-345°F. It will be a rich amber color.
4. Remove the sugar from the heat and stir in the butter.
5. Gradually and carefully add the cream. It will sputter and splatter, so be careful.
6. Cook this mixture to 239°F (244°F at the highest).
7. Remove from the heat and allow to rest for 5 minutes. Stir in the salt and vanilla extract.
8. Pour the caramel into the prepared pan and cool at room temperature before cutting with an oiled knife.

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