#49 Sea Salt Caramels

Ingredients

Vegetable oil
1 cup sugar
1/4 cup water
1/4 cup light corn syrup
1 cup heavy cream
4 tablespoons unsalted butter
1 teaspoon sea salt, plus extra for sprinkling
1/2 teaspoon vanilla extract

Directions

Line an 8 inch square baking pan with parchment paper. lightly brush paper with the vegetable oil.

In a small pot, bring the cream, butter, and one teaspoon of the salt to a simmer, over medium heat. DO NOT LET IT BOIL. Once it has reached a simmer, turn off the heat, and set aside.

In a deep saucepan, combine the water, corn syrup, and sugar. Over medium-high heat, stir only until the sugar has dissolved. Then allow the mixture to boil, without stirring, until the mixture is a warm, golden brown. Watch very carefully as the caramel can burn very quickly toward the end.

When the sugar mixture is done, remove it from the heat and slowly add the cream mixture to the sugar mixture. Be careful because it will bubble up violently. Stir in the vanilla.

Return the mixture to the heat and cook over medium heat until a candy thermometer reads 248 degrees -about 10 minutes. Pour the caramel into the prepared pan. (don't scrape the pot) Refrigerator for a few hours, until firm.

Remove the caramel from the refrigerator and allow it to come close to room temp. Pry the caramel from the pan. On a cutting board cut the square in half. Using parchment paper, roll each piece of caramel into a tight 8 to 10 inch log. Sprinkle the logs with sea salt. Cut each log into 3/4 inch or 1 inch pieces. Individually wrap each caramel in parchment paper, twisting the ends. Store in the refrigerator or in an air-tight container.