Ingredients
Scale
- 1 ½ sticks unsalted butter
- 1 cup light corn syrup
- 2 ¼ cups packed dark brown sugar
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- ½ cup water
- 1 tablespoon pure vanilla extract
- Maldon Sea Salt for sprinkling
Instructions
- Line an 8 in square pan with parchment, leaving overhang for easy removal later.
- In a 5-6 quart saucepan, combine butter, corn syrup, brown sugar, cream, lemon juice, and water over medium heat. Stir frequently until the butter is melted and the sugar is dissolved. Bring the mixture to a simmer and insert a candy thermometer. Cook, stirring occasionally, until the mixture is golden brown and reaches 240-245 degrees on the candy thermometer.
- Remove from the heat and carefully pour the caramel into the prepared pan, as it will be extremely hot. Sprinkle with sea salt. Cool the caramels at room temperature for about half an hour before placing in the refrigerator to cool and solidify completely, at least 2 hours.
- Once cool, cut the caramels into 1 inch pieces and wrap in parchment or wax paper. Store in a zipper bag in the refrigerator for up to 2 weeks.
Notes
Recipe adapted from My Recipes
- Prep Time: 5 minutes
- Cook Time: 20 minutes