- 4 cups heavy cream
- 4 cups sugar
- 2 cups light corn syrup
- 3/4 cup unsalted butter
- 1 tablespoon of vanilla
- 1 tablespoon sea salt
- You'll also need a candy thermometer, a baking tray with four sides and a little extra sea salt for sprinkling.
- Spray baking tray with cooking spray on surface and sides.
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Combine cream, sugar, corn syrup and butter in a large stock pot and bring to a low boil.
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Stir frequently to prevent the mixture from boiling up and over the pot.
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Continue to cook for about 20 minutes before turning up the heat just a bit. Mixture will turn thick and more amber in color.
Continue to cook and stir until candy thermometer reaches 248 degrees. This will probably take about 35-minutes.
NOTE: If the temperature exceeds 248 degrees, you may end up with a much harder caramel. Also, if you want a softer caramel (that you can roll), remove from stovetop at about 246-247 degrees.
- The mixture will be very thick (and extremely hot).
- Quickly stir in the vanilla and sea salt.
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Carefully pour the mixture evenly into prepared pan.
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Lightly and evenly sprinkle the surface of the caramel with a wee bit of sea salt.
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Allow the candy to cool in the pan for about 6-8 hours, or overnight.
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Once candy is completely cool and hard, use a knife to loosen caramel along edges of pan.
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Turn caramel sheet out of pan and parchment paper and onto a large cutting board.
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Carefully cut into bite-size squares. I like to cut the candy into strips and then, cut the strips into squares.
- Store in an air-tight container or wrap individually and gift to caramel loving friends and family.
- Candy should keep for about 2 weeks.