salted caramels

The further we get into my holiday baking obsession; you will see my love of caramel.  (Peanut butter is pretty wonderful also.)  So, today you get salted caramels.  If the idea of making caramel terrifies you, don't worry, it's not very difficult   I have made these with and without a candy thermometer.  Save yourself some trouble, use one!  Don't skimp in the ingredients here.  Real butter and whipping cream make a huge difference in flavor.

Salted caramels

1 cup white sugar

2 cups packed brown sugar

1 cup light corn syrup

1 cup butter

2 cups whipping cream

1 tsp vanilla

1 tsp soy sauce

1 TBS sea salt

Line a 9x13 inch pan with parchment paper and butter well.

Place sugars, butter, cream, corn syrup, and soy sauce in a heavy saucepan.  (Give it plenty of room to grow.)  Cook, stirring constantly on medium-low heat until the mixture reaches 250.  This is soft ball stage.  I tend to cook mine to 255 because I prefer a slightly more firm candy.  The choice is yours.  Remove from heat and add vanilla.  Spread into prepared pan, sprinkle with sea salt, allow to cool completely.

You can cook this to 240 and use as a caramel sauce.  That is wonderful also!

An entire box of wrapped caramels.