Recipe: Sea Salt Caramels

SEA SALT CARAMELS

"Sweet-with-a-touch-of-savory candies that are perfect for a traditional dessert buffet, passed at a holiday social gathering, or as a simple and elegant party favor."

1 1/2 cups Karo Light OR Dark Corn Syrup
2 cups heavy OR whipping cream, divided use
1 cup milk
2 cups sugar
1/4 teaspoon Spice Islands Fine Grind Sea Salt
1 tablespoon vanilla extract
1/2 teaspoon Spice Islands Coarse Grind Sea Salt (for garnish)

Line an 8- or 9-inch square pan with foil (leave a 1-inch overhang on 2 sides) and spray with cooking spray.

Combine corn syrup, 1 cup cream, milk, sugar and salt in a 4-quart saucepan. Bring to boil over medium heat, stirring occasionally.

Reduce heat to medium-low and continue cooking (at a low boil) and stirring occasionally until temperature on candy thermometer reaches 234 degrees F or small amount of mixture dropped into very cold water forms a soft ball which flattens on removal. This will take about 40 minutes.

Gradually add remaining 1 cup cream in a thin steady stream, stirring constantly. Continue cooking over medium-low heat, stirring frequently until temperature on candy thermometer reaches 244 degrees F or small amount of mixture dropped into very cold water forms a firm ball which does not flatten on removal. This will take about 30 minutes. Remove from heat.

Stir in vanilla. Pour into prepared pan. (NOTE: Do NOT scrape side of saucepan.) Place on wire rack and cool 1 hour.

Sprinkle top evenly with sea salt.

Makes 2 pounds
Source: Karo Corn Syrup