Heavy creamcan be brought to room temperature or warmed2 cups
Vanilla extractbourbon or rum can be substituted2 tsp
Flaked sea saltoptional, for salted caramel topping~1 tspest.
Steps
1
Lightly butter a 9x13-inch pan, line it with parchment paper, press it down, and lightly butter the parchment as well to ensure easy release.
2
In a heavy, preferably nonstick 4-5 quart saucepan, combine the cubed butter, granulated sugar, brown sugar, corn syrup, and salt.
3
Cook over medium heat, stirring constantly with a wooden spoon until melted and combined, brushing down the sides of the pot with a wet pastry brush to prevent burning.
4
Once the butter and sugars are melted and bubbling, slowly stir in the heavy cream and continue stirring; the temperature will initially drop before gradually rising again.
5
Continue heating and stirring as the mixture thickens and darkens, until it reaches about 245°F (the soft-ball stage).
6
If you don't have a thermometer, test by dropping a bit of the mixture into cold water; it should form a soft, pliable ball when ready.
7
Remove from heat and stir in the vanilla extract until combined.
8
Wearing heat-resistant gloves, pour the hot caramel into the prepared pan, scraping out any remaining mixture.
9
Let the caramel cool and set at room temperature for about 4 hours, or refrigerate to speed up the process.
10
If refrigerated, let it sit at room temperature for 30 minutes before cutting; sprinkle flaked sea salt on top now if desired.
11
Remove the caramel slab from the pan, peel off the parchment, and cut it into bars or squares using a sharp knife.
12
Keep the cut pieces separated (not touching or stacked) to prevent sticking, and wrap each piece individually in parchment paper for storage.
13
The caramels will keep for about a week at room temperature, or several weeks if refrigerated.
PrimedTableBETA
