Salted Butter Caramels

Casey Barber

Salted Butter Caramels

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    1/2 cup heavy cream, divided in half 4 tablespoons salted butter
    1/4 cup granulated sugar 1/2 cup light corn syrup
    1/4 cup light brown sugar


    Prep: 10 min Total:
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    • 1

      Spritz an 8-inch baking pan with nonstick baking spray.

    • 2

      Heat half the heavy cream (1/4 cup) along with the granulated sugar, brown sugar, butter and corn syrup in a high-sided saucepan over medium heat, stirring until the butter melts and the sugar dissolves completely.

    • 3

      Clip a candy/oil thermometer to the pot and continue to heat the caramel until the thermometer reaches 240. Remove the pot from the heat and stir in the remaining 1/4 cup heavy cream.

    • 4

      Return the pot to the heat and re-heat the caramel until the thermometer reaches 245.

    • 5

      Pour the caramel into the prepared baking dish. Let sit at room temperature for 3 hours so the caramel firms and sets.

    • 6

      Peel the hardened caramel out of the baking pan and cut into 1-inch squares with a pizza cutter or carving knife. Wrap in waxed paper and store at room temperature.

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