No one should be afraid to make salted caramels so I made a fool of myself and made a video to show you just how easy it is.
Salted Caramels
Recipe adapted from Gesine Bullock-Prado's Fleur de Sel Caramel
Ingredients:
360 ml (1 1/2 cups) heavy cream
400 g (2 cups) sugar
240 ml (1 cup) glucose syrup/light corn syrup
55 g (1/4 cup) unsalted butter, cut into small pieces
5 ml (1 US tsp) vanilla extract
15 g (3 US tsps) sea salt, divided into 10 g and 5 g
Line a 20x20 cm (8x8 inch) baking pan with parchment paper and coat with a light layer of flavorless oil (such as vegetable or canola).
Combine cream, sugar and corn syrup in a saucepan. Heat over medium-low heat, stirring occasionally, until sugar melts. Increase to medium heat, stirring continuously until the mixture starts to boil.
Add the candy thermometer and HANDS OFF until caramel reaches 125 C (257 F).
Remove pan from heat and stir in butter. Add vanilla and 10 g (2 US tsps) salt, stirring until evenly distributed.
Pour mixture into prepared baking pan. Let cool for a few minutes before sprinkling the remaining 5 g (1 US tsp) salt over the top.
Let caramel cool at room temperature for a few hours or overnight until firm enough to cut.
Cut into small squares and wrap individually with waxed paper. Store in an airtight container in a cool, dry place for up to a week.
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