June 3, 2014

Caramel Candy

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


  1. Prepare a sheet pan with a silicone mat or line with aluminum foil and spread with butter.
  2. Bring heavy cream to a boil and let sit on stove to remain warm.
  3. 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.
  4. Remove the sugar from the heat and stir in the butter.
  5. Gradually and carefully add the cream. It will sputter and splatter, so be careful.
  6. Cook this mixture to 239°F (244°F at the highest).
  7. 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.


If you are interested in attending a home cook class, please contact our campus for more information:

1.877.249.0305 Boulder Campus