Line a 9 x 13 baking pan with heavy duty foil or buttered pan.
In large heavy pot, combine 1 cup cream, corn syrup and butter. Cook over medium heat, stirring until sugar dissolves and butter melts. Bring to a boil and cook, without stirring, until mixture reaches 248 degrees, 25 to 30 minutes.
Combine 1 cup cream and vanilla. Cook until mixture reaches 248 degrees, about 10 minutes. Pour into lined pan and sprinkle with coarse salt. Cool slightly and cover with plastic wrap and let stand at room temperature for 4 hours or overnight.
Please parchment on countertop and turn slab of caramel onto parchment. Peel off foil. Cut slab crosswise into 10 strips. Cut strips into caramel pieces.
Originally Submitted
12/27/2011
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