Want to learn a new recipe for a sweet holiday treat?
Candace Ward from the blog Eat More Cake, joined the show to share how to make sea salt caramels!
Sea Salt Caramels
EQUIPMENT:
- Large heavy bottom sauce pan
- Candy thermometer
- Heat proof spatula
- 9×13 pan or 9×13 jelly pan
INGREDIENTS:
- 1 cup unsalted butter
- 2 1/2 cups light brown sugar firmly packed
- 1/4 tsp coarse sea salt
- 1 cup light corn syrup
- 1 14 oz can sweetened condensed milk
- 1 tablespoon vanilla paste or vanilla extract
INSTRUCTIONS:
- Prepare pan: line a 9×13 jelly pan with parchment paper (not wax paper, this will melt) and coat the parchment paper with softened butter to ensure the caramels will easily release once cooled.
- In a large heavy bottom sauce pan/pot on medium heat, melt butter.
- In a medium bowl, combine sugar, salt, corn syrup, and sweetened condensed milk
- Once the butter is fully melted, combine remaining ingredients in the large pot on the stove. Turn heat up to medium-high until mixture begins to boil (10-15 minutes).
- Once the mixture begins to boil, turn the temperature down to medium, add the candy thermometer and set to firm ball stage (248 °F) and stir constantly. This can take 20-30 minutes.
- Once the mixture has reached 245 to 248 °F and becomes thick and paste like and is a deep dark caramel color, remove from the heat and stir in the vanilla. Careful as it will bubble rapidly during this step.
- Immediately pour the caramel into the prepared pan to cool. After 20-30 minutes of cooling, sprinkle the finishing sea salt all over the caramel.
- Allow to cool overnight to completely firm up. Carefully pull the parchment paper with the caramels out of the pan and place on a large cutting board.
- Using a knife or pizza cutter (this works best), cut 1×1 inch squares and wrap in wax candy wrappers.
Recipe By Candice Ward of Eat More Cake
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.