SEA SALT CARMEL RECIPES

Steps:

• Line an 8-by-8-inch baking pan with parchment paper and brush or spray lightly with oil. Set the pan asside, and assemble your ingredients.
• In a small saucepan, bring heavy cream, butter and salt to a boil. Remove from heat and set aside.
• In a large saucepan over high heat, stir together sugar, corn syrup and water until sugar is dissolved. Boil without stirring (you can gently swirl the entire saucepan occasionally to ensure even heating) until mixture turns to a light golden caramel color.
• Lower heat to a simmer and very carefully pour cream mixture into large saucepan. Stirring constantly, bring mixture to a temperature of 250°F, or firm ball stage. A candy thermometer will help you out with this.
• Pour mixture into baking pan and allow to cool completely, about 2 hours. Half an hour after pouring, sprinkle caramel with more sea salt as desired. Remove caramel from baking pan by lifting the parchment paper and, using a very sharp, warm knife, cut the caramel into 1-inch squares.
• Wrap each piece in a 4-inch square of wax paper, twisting two ends to seal.

Steps:

• Line 9-inch square pan with aluminum foil, extending over edges. Butter bottom and sides of foil.
• Combine brown sugar, butter, corn syrup and sweetened condensed milk in heavy 3-quart saucepan. Cook over medium heat 6-8 minutes, stirring occasionally, until mixture comes to a boil.
• Cook 20-25 minutes, stirring occasionally, until candy thermometer reaches 240°F-242°F or small amount of mixture dropped into cold water forms soft pliable ball. Remove from heat; stir in vanilla. Pour into prepared pan. Cool 2 hours at room temperature until set.
• Combine chocolate chips and whipping cream in bowl. Microwave 1-2 minutes, stirring every 15 seconds, until chocolate is melted. Spread mixture evenly over caramels. Cool 5 minutes; sprinkle with sea salt. Refrigerate until completely cooled.
• Remove caramels from pan using foil; remove foil. Cut into 1-inch squares with sharp knife. Wrap caramels in candy wrappers or waxed paper. Store refrigerated. Remove from refrigerator 10 minutes before serving.