Servings 40 candies
Ingredients
- 1 cup heavy cream
- 5 tablespoons unsalted butter, cubed
- 1 teaspoon large flake sea salt (Recommended: Maldon)
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup water
Instructions
- Line an 8-inch square baking pan with lightly oiled parchment paper.
- Combine the heavy cream, cubed butter, and sea salt in a medium saucepan over medium heat and bring it to a boil. Once it's reached a boil, remove it from the heat and set it aside.
- In a separate medium saucepan, combine the sugar, corn syrup and water and place it over medium heat, bringing it to a boil and swirling until it's golden brown in color. Do not stir.
- Carefully stir the cream mixture into the sugar mixture. Be careful, as it will bubble up. Continue cooking the mixture, stirring occasionally, until it reaches 248ºF on a thermometer, about 12 minutes.
- Once the mixture has reached 248ºF, immediately pour it into the prepared pan and let cool for at least 2 hours.
- Once the caramel has cooled completely, use a sharp knife to cut the block into 40 candies. Store candies in an airtight container until ready to eat.
Notes
- The candy-making process goes quickly, so before you start, measure out your ingredients, prepare your pan, and have everything near the stove so it’s ready to go when you need it.
- For an accurate temperature reading, the tip of the thermometer should be completely immersed in the mixture but not touching the bottom of the pan.
- Once the sugar and water are mixed together, let it heat and boil without stirring.
- Cook the sugar mixture long enough for it to turn a deep golden brown to develop the caramelized flavor and brown color.
- Soaking the pan and utensils in very hot water will dissolve the sticky sugar mixture and make it easier to clean the dishes.
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