Simple homemade salted caramels yum!

Easy Caramels with Sea Salt

1c. unsalted butter
1 c. corn syrup
2 1/4 c. lightly packed brown sugar (or 1 pound)
1 (14 oz) can sweetened condensed milk
1/8th tsp. salt, optional
1/2 tsp. vanilla extract, optional
coarse sea salt for finished caramels

Line an 8 inch pan with parchment. If desired, spray paper with nonstick cooking spray. Have potholders, pan of warm water and pastry brush handy.

In a large saucepan, at least 4 qt. capacity, melt butter over medium low heat.
When butter melts, add corn syrup, brown sugar, sweetened condensed milk and optional pinch of salt. Cook over medium to medium low heat, stirring constantly. Two or three times over the course of cooking, wash the sides of the pan down with a pastry brush dipped in warm water. At 246-248 degrees, take pan off heat. Working quickly, add vanilla if using, stir and pour into prepared pan. Do not scrape the pan. If desired, scrape what remains in the pan and on the spatula onto a buttered plate or piece of parchment and call it scraps when it cools.

Let caramel sit at least 8 hours before cutting. Cut into squares. Dip squares lightly into sea salt sprinkled on a plate. Individually wrap in squares of waxed paper. Store individually wrapped in an airtight container at room temperature for 7 to 10 days.

This recipe is very common on the internet. Variations can be found at the following links. Also, I will add a link to a great book that includes this recipe along with several variations of it.

http://allrecipes.com/recipe/95294/chewy-caramel/
http://www.southernplate.com/2010/12/homemade-caramels-youll-be-spoiled.htm
http://readmychickenscratch.com/homemade-sweetened-condensed-milk-and-homemade-caramels/
http://www.bhg.com/recipe/candy/shortcut-caramels/
http://www.amazon.com/Complete-Photo-Guide-Candy-Making/dp/1589237919

Happy caramel making!

Mary :)