Sea Salt Caramels

I don't think I ever actually had salted caramels when I was younger, but I do remember getting a container of caramel popcorn for Christmas one year and thinking sweet + salty = the best combination ever. These sea salt caramels, adapted from a recipe found here, remind me so much of that popcorn, but a hundred times better. They are buttery and rich with just the right amount of saltiness to enhance the sweetness of the creamy caramel. 

They are a little bit addictive, but luckily they look really pretty all wrapped up in parchment paper, so you can give them away to friends or guests before you devour them all. I plan on having a platter of them set out for our Thanksgiving/ early Christmas dinner that we are having this week. Hopefully they last until then!

Sea Salt Caramels

Ingredients
1 cup thickened cream, or heavy cream
5 tbs unsalted butter, cut into cubes

1/2 tsp vanilla extract

1 tsp sea salt, plus extra for garnishing
1 1/2 cups sugar
1/4 cup glucose syrup, or corn syrup
1/4 cup water

Method
1. Fully line an 8 inch baking dish with lightly oiled parchment paper.
2. Boil cream, butter, vanilla and sea salt in a saucepan, then remove from heat and set aside.
3. Bring the sugar, corn syrup, and water to a boil in a large pan on medium high, stirring until sugar has dissolved.
4. Without stirring, continue boiling until the sugar mixture has turned to a golden amber colour.
5. Slowly pour in the cream mixture, stirring as you pour. Be careful as the caramel will bubble up and it is VERY hot.
6. Continue stirring the caramel for 15 minutes, or until your candy thermometer reads 245 degrees Fahrenheit. Carefully pour the caramel into the greased baking pan and cool for 2 hours.
7. Sprinkle sea salt on top of caramels, cut into small squares, and wrap with parchment paper, wax paper, or cellophane.