Homemade buttery caramels sprinkled with coarse sea salt. Slightly adapted from Epicurious.
Ingredients
For the caramels:
1 cup (250ml) whipping cream
4 tablespoons (60g) unsalted butter
1 teaspoon coarse salt
1½ cups (300g) sugar
¼ cup (85g) light corn syrup
¼ cup (62ml) water
For sprinkling on top:
1 teaspoon coarse salt
Method
Prepare the caramels:
Line an 8 by 8 inch square pan with parchment paper. Bring the cream, butter, and salt to a boil in a small saucepan and then set aside. Boil the sugar, corn syrup, and water together in a large saucepan, stirring until the sugar is completely dissolved. Boil while swirling the pan (do not mix, just swirl). Add in the cream mixture (careful, it will bubble) and simmer, stirring frequently, until the caramel reaches 248°F, about 10 to 15 minutes. Pour into the baking pan and cool for four minutes. Sprinkle the salt on top, and let cool for at least two hours or overnight. Remove the parchment paper and cut the caramels into and size you wish. You can wrap them in wax paper or just keep them in a box.
Recipe by IronWhisk at http://www.ironwhisk.com/2013/01/salted-caramels/