Homemade Sea Salt Caramel Candies
My sister, Rebekah, makes amazing things … cookies and cakes and pies and pepperoni rolls and on and on and on until I’ve gained weight from so many delicious thoughts. Her newest creation is no exception. It’s the perfect “special recipe” for holiday gift-giving.
And a word (or two) to the wise: be precise. I’m not always exact in my measurements and baking endeavors, but this recipe requires attention to detail. Enjoy!
Sea Salt Caramels
1-1/2 cups heavy cream
2 cups sugar
1 cup Karo corn syrup
1/4 cup cold butter, cut into small pieces
2 teaspoons vanilla
2 teaspoons pink Himalayan sea salt
You’ll need a cookie sheet with sides. Line it with parchment paper and coat with non-stick baking spray. In a heavy 5-quart saucepan, combine cream, sugar and corn syrup over medium heat.
Attach a digital candy thermometer to the pan. Stir occasionally. When sugar melts, STOP STIRRING. Cook caramel to 257 degrees. DO NOT STIR at this point, or you will not end up with caramel.
Remove from heat, add the butter and vanilla. Stir in salt. Pour onto the parchment-lined bake sheet and spread smooth with a spatula.
Marshmallow Cream Filling
2 cups sugar
1/2 cup water
2 Tablespoons Karo corn syrup
1/4 teaspoon salt
1/4 cup cold butter cut into small pieces
1-1/2 teaspoons vanilla
1-1/2 Tablespoons corn starch
Combine sugar, water, corn syrup and salt in a saucepan. Stir until sugar dissolves. Stop stirring when it boils. Cook to 245 degrees, then pour syrup into stand mixer with paddle attachment. Be careful, it’s super hot!
Add butter and mix on low speed. Stir until the mixture is translucent, about three minutes. Add vanilla and slowly increase mixer speed to high. Mixture will become thick, shiny and white. Reduce speed to low and add corn starch (it will resemble Play-Doh).
Roll out on a sheet of parchment paper the same size as your caramel bake pan. When cream mixture is smooth and even, flip onto the caramel mixture. Cut in half longways and roll up jelly-roll fashion. Stretch it out until the roll is about 1-1/2 inches high or thick.
Slice the roll every 1/4″ with a very sharp knife. If the caramel is too sticky to slice smoothly, dip knife in hot water occasionally. When completely cooled, wrap individual pieces in waxed paper.