Fleur de Sel Caramels

By bakeaholic

Ingredients

• 1 cup unsalted butter
• 2 1/2 cups packed brown sugar
• 1 1/2 tsps. coarse sea salt or fleur de sel
• 1 cup light corn syrup
• 1 can sweetened condensed milk
• 1 tsp. vanilla

Details

Servings 80
Cooking time 120mins

Preparation

Step 1

1. Line 11x17 inch pan with foil, leaving 1 inch of foil overhanging on sides of pan. Grease foil with butter.
2. In a large, heavy saucepan, melt butter over medium heat. Stir in brown sugar, 1/2 tsp. salt, corn syrup and condensed milk. Cook over medium heat, stirring constantly, until mixture begins to boil.
3. Reduce heat to medium-low. Cook 30-40 minutes, stirring frequently, to just below the soft-ball stage (240 degrees) on a candy thermometer. Should also test the caramel at various intervals by dropping bits into ice-cold water until caramel forms a firm ball that holds it shape when pressed. Do not rely entirely on the thermometer. The water test is more accurate.
4. Remove from heat. Stir in the vanilla and quickly pour into pan. Refrigerate until cooled.
5. Use foil to lift caramel out of pan. Cut caramel into pieces. Can individually wrap in parchment paper. Store at room temperature in a sealed container.