Salted Caramel Candies

Name: Salted Caramel Candies
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 35
Cuisine: Global
Ingredients: 0 teaspoons coarse sea salt; 118 milliliters light corn syrup; 1 teaspoons kosher (coarse) salt; 4 Tbsps salted butter, softened; 237 milliliters sugar; 1 teaspoon vanilla; 177 milliliters whipping cream

You can never have too many hor d'oeuvre recipes, so give Salted Caramel Candies a try. This recipe makes 35 servings with 65 calories, 0g of protein, and 3g of fat each. This recipe covers 0% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, corn syrup, whipping cream, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Line 9x5-inch loaf pan with foil; spray foil with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Loaf Pan

Aluminum Foil

In 1-quart saucepan, heat whipping cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until mixture just begins to simmer.

Ingredients you will need

Whipping Cream

Kosher Salt

Vanilla

Butter

Equipment you will use

Sauce Pan

Remove from heat; cover with lid. Set aside.

In 2-quart heavy saucepan, mix sugar and corn syrup; add candy thermometer. Cook over medium heat, stirring gently, until sugar is dissolved. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup. Cook syrup, without stirring, until thermometer reads 310F. If hot spots or darker areas occur while cooking, gently roll saucepan around to evenly disperse syrup.

Ingredients you will need

Corn Syrup

Syrup

Sugar

Roll

Equipment you will use

Candy Thermometer

Pastry Brush

Kitchen Thermometer

Sauce Pan

Remove saucepan from heat. Slowly pour cream mixture into syrup. Syrup will bubble violently so be careful to add cream slowly to ensure syrup does not bubble over edge of saucepan. Stir until smooth.

Ingredients you will need

Cream

Syrup

Equipment you will use

Sauce Pan

Return saucepan to medium heat. Cook caramel until thermometer reads 260F.

Ingredients you will need

Caramel

Equipment you will use

Kitchen Thermometer

Sauce Pan

Remove saucepan from heat; remove thermometer. Stir in remaining 2 tablespoons butter until caramel is smooth.

Ingredients you will need

Caramel

Butter

Equipment you will use

Kitchen Thermometer

Sauce Pan

Pour caramel into loaf pan. Cool 8 to 10 minutes.

Ingredients you will need

Caramel

Equipment you will use

Loaf Pan

Sprinkle coarse sea salt evenly over top. Cool completely in pan on cooling rack.

Ingredients you will need

Coarse Sea Salt

Equipment you will use

Wire Rack

Frying Pan

When caramel is cool, remove from pan by lifting foil. Peel foil from caramel. Using sharp long knife, cut into 35 to 40 squares. Wrap each caramel individually with waxed paper or cellophane.

Ingredients you will need

Caramel

Wrap