candy - Salted Caramels

By tinathorn

Ingredients

• 2 cups (500 mL) granulated sugar
• 2 cups (500 mL) whipping cream
• 1 cup (250 mL) corn syrup
• 1/2 tsp (2 mL) salt
• 1/3 cup (75 mL) butter
• 1 tsp (5 mL) vanilla
• 3/4 tsp (4 mL) fleur de sel

Details

Servings 64
Adapted from cbc.ca

Preparation

Step 1

In large saucepan, stir together sugar, 1 cup (250 mL) of the cream, corn syrup and salt ; bring to boil over medium heat, stirring constantly. In thin steady stream, add remaining cream, making sure mixture keeps boiling. Reduce heat to medium-low; boil, without stirring, for 5 minutes.

Stir in butter, 1 tsp (5 mL) at a time. Boil, stirring occasionally, until candy thermometer registers firm-ball stage of 250 degrees F (121 degrees C), 25 to 35 minutes. Remove from heat. Stir in vanilla.

Pour into prepared pan; let cool until surface is slightly firm, 30 minutes. Score into 1-inch (2.5 cm) squares. Sprinkle with fleur de sel. Let cool until firm, about 2 hours. Remove from pan; cut into squares. Wrap each in waxed paper. (Make-ahead: Store wrapped candies in airtight container for up to 1 week.)