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Salted-Butter Caramels

Photo: Ryan Benyi; Styling: Stephana Bottom
Prep time 10 mins
Cook time 45 mins
Cool time 4 hrs
Yield about 50 pieces

Ingredients

  • 2 cups sugar
  • 2 cups heavy cream
  • 1 cup light corn syrup
  • 16 tablespoons (2 sticks) salted butter
  • 1 teaspoon vanilla extract
  • Coarse salt, optional

Nutrition Information

  • calories 107
  • fat 7 g
  • satfat 5 g
  • protein 0.0 g
  • carbohydrate 11 g
  • fiber 0.0 g
  • cholesterol 23 mg
  • sodium 6 mg

How to Make It

  1. Line a 9-by-13-inch baking pan with heavy-duty foil, allowing ends to overhang by 1 inch.

  2. In a large, heavy pot, combine sugar, 1 cup cream, corn syrup and butter. Cook over medium heat, stirring, until butter has melted and sugar has dissolved. Increase heat to high and bring to a boil. Cook, without stirring, until mixture reaches 248°F on a candy thermometer, 25 to 30 minutes.

  3. Combine remaining 1 cup cream and vanilla; carefully pour into caramel mixture (be careful, as mixture may bubble up). Cook until mixture returns to 248°F on candy thermometer, about 10 minutes. Pour into lined baking pan. Sprinkle with coarse salt, if desired. Cool slightly, then cover with plastic wrap and let stand at room temperature for at least 4 hours or overnight.

  4. Place a sheet of parchment on a countertop and turn slab of caramel out onto parchment. Peel off foil. Cut slab crosswise into 10 strips, then cut each strip into 5 caramels.

  5. Note: Nutritional analysis is per piece.

Also appeared in: All You, None, 2014, Back to School Special;