Salted Caramels

Let's Cook

1. Step 1.

   Line an 8-inch square pan with buttered parchment paper or foil that extends over two sides and set aside. Warm over medium-low heat until the butter is melted: ¾ cup heavy cream; 4 tablespoons (½ stick) butter

2. Step 2.

   Remove from the heat and set aside. Combine in a large heavy saucepan: 1 ½ cups granulated white sugar; ½ cup light corn syrup, light cane syrup, or brown rice syrup

3. Step 3.

   Stir over medium-low heat until the sugar is dissolved, then wash down the sides of the pan with a pastry brush dipped in warm water. Increase the heat to medium-high and cook until the mixture comes to a boil. Wash down the sides of the pan again. Cook, swirling the pan occasionally, until the caramel is deep golden brown, 7 to 10 minutes. Remove from the heat and slowly stir in the cream mixture. Be careful—it will bubble up furiously. Return to the heat and cook, stirring frequently, to 248°F, the firm-ball stage. Remove the pan from the heat and quickly stir in: ½ teaspoon salt

4. Step 4.

   Pour into the prepared pan. Let cool 10 minutes, then sprinkle on top, if desired: (¼ teaspoon flaky sea salt or smoked sea salt)

5. Step 5.

   Let cool until firm, 4 to 12 hours, then use foil or parchment to lift the caramels out of the pan. Cut, wrap, and store.