Caramel is so much more than cooked sugar – it’s golden, delicious and this recipe is perfect for sharing.
14 ounces (2 cups) granulated sugar
8 ounces light corn syrup
1 ounce (½ tablespoon) unsalted butter
16 ounces (2 cups) heavy cream
½ teaspoons sea salt
2 teaspoons vanilla extract
Sea salt to garnish
- Prepare a sheet pan with a silicone mat or line with aluminum foil and spread with butter.
- Bring heavy cream to a boil and let sit on stove to remain warm.
- Place corn syrup and sugar in a heavy bottomed saucepan and cook to about 330°F-345°F. It will be a rich amber color.
- Remove the sugar from the heat and stir in the butter.
- Gradually and carefully add the cream. It will sputter and splatter, so be careful.
- Cook this mixture to 239°F (244°F at the highest).
- Remove from the heat and allow to rest for 5 minutes. Stir in the salt and vanilla extract.
Pour the caramel into the prepared pan and cool at room temperature before cutting with an oiled knife.
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