Sea Salted Browned Butter Caramels

I’m a caramel and toffee kind of girl, so if I’m making candy, it’s probably gonna be one of those two things. There is absolutely nothing that can duplicate the magic that happens when butter and sugar are joined as one. And when the butter is browned, to boot?! It’s on like Donkey Kong.

So when I was dreaming up homemade goodies to go in the Cozy Basket, I knew some creamy little caramels would make a pretty clutch addition. I imagined Jack’s teacher arriving home from a hard day’s work and settling in on the sofa, carefully unwrapping the caramel she’d been looking forward to all day, then melting into sweet caramel-y bliss as it finally dawns on her that Jack is her most favorite student. Yep, the caramels are definitely a go.

This recipe is courtesy of Foodness Gracious, a food blog that I absolutely love (seriously, amazing pics, amazing recipes, all no-fuss, fantastic food, I highly recommend). It’s a simple, easy-to-follow recipe that turns out soft, buttery, salt-kissed caramels with an extra little toasty depth of flavor, thanks to the browned butter. If you combine sweet with salty, I’m unequivocally on-board. These are SO much better than store-bought caramels, it’s not even fair. In fact, they almost didn’t even make it into the basket thanks to my out-of-control sweet tooth, but luckily for Jack’s teacher, I eventually ran out of room in my stomach.

To store these, just wrap ’em up in little squares of wax paper, and toss ’em in a jar (or your mouth…whichever is closest).

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Sea Salted Browned Butter Caramels

These are soft, buttery, crazy delicious caramels with a hint of salt to keep them from being overly sweet...which makes them that much more addictive!! These are SO easy to make, and SO much better than your average store-bought caramel. *Note: I use organic everything anyway, but with a recipe like this, it's really important for everything to be organic, as (other than the vanilla), they're all ingredients that tend to be rife with GMOs (genetically modified organisms). To find out more about GMOs, visit the Ingredients section at SavoringtheFlavoring.com.

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Courses

Sweets

Servings

MetricUS Imperial

Ingredients

• 8 tbsp Butter
• 2 cups cane sugar
• 2 cups heavy cream
• 1/2 cup corn syrup
• 2 tsp vanilla
• sea salt for topping

Courses Sweets Servings MetricUS Imperial Ingredients 8 tbsp Butter 2 cups cane sugar 2 cups heavy cream 1/2 cup corn syrup 2 tsp vanilla sea salt for topping

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Line an 8×8 pan with parchment paper, draping it over the sides of the pan.
2. In a small saucepan over medium heat, melt the butter until browned (this will take a few minutes), then add the sugar, heavy cream and corn syrup. Stir until incorporated, then bring to a simmer. Insert a candy thermometer and cook the caramel until it reaches 240 degrees.
3. Remove from the heat and stir in the vanilla, then pour the caramel into the prepared pan, let it cool for 10 minutes or so, then sprinkle with a little sea salt to taste (I used a tsp or so).
4. When the caramel has completely cooled, lift it out of the pan, and set on the counter. With a chef's knife or paring knife, cut into your desired shapes (I did small rectangles). Wrap in wax paper and store in a jar.