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SALTED CARAMELS
These rich salted caramel candies are the perfect homemade gift for the sweet tooth in your life. Wrap them individually in parchment for a special presentation.
Yield: Makes 64.
July 02, 2019
SALTED CARAMELS
Ingredients
- 2 cups whipping cream
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed dark brown sugar
- 1 cup canned evaporated milk
- 1 cup golden corn syrup
- 1 cup salted butter
- 2 tsp rum extract or vanilla
- 1 tbsp coarse sea salt
Directions
- Combine cream, sugar, brown sugar, evaporated milk, corn syrup and butter in a Dutch oven. Bring to a boil over medium heat, stirring constantly. Boil, stirring frequently, until hard-ball stage is reached (250°F on a candy thermometer), about 25 - 30 minutes. Remove from heat and stir in rum extract.
- Pour caramel into a greased 9 inch square baking pan lined with parchment paper that overhangs by 2 inches. Transfer pan to a rack and let stand for 30 minutes.
- Sprinkle caramel with salt; pat gently so that salt adheres. Cool completely in pan on rack.
- Using parchment paper as an aid, lift caramel from pan. Cut into squares. Store, layered with wax paper, in an airtight container in a cool dry place for up to 1 week. May be frozen.
Nutritional analysis per caramel:
109 calories, 6 g fat, 0.5 g protein, 14.3 g carbohydrate, 0 g fibre, 146 mg sodium
Tip:
In the winter months, it may be necessary to boil only until the soft-ball stage is reached (235 - 240°F) to avoid overcooking.