Soft Sea Salt Caramels

Caramels for holidays following this recipe.

Ingredients

Unsalted butter - 1/2 cup
Heavy whipping cream - 1/2 cup
Water - 3 TBSP
Light corn syrup - 1/4 cup
Sugar - 1 cup
Vanilla extract - 1/4 tsp
Coarse or flaked sea salt - 1/2 teaspoon
Yield: 60 caramels

Steps

1. Line a pan/mold with parchment paper, lightly spray oil on parchment paper. My mold is about 9" x 7".
2. Cut butter into pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until butter has melted. Set aside.
3. In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
4. Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.

5. Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320°F. At this temperature, the sugar will take on a light amber color around the edges of the pan.

6. The moment the sugar reaches 320°F, carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter. The sugar will bubble violently as you add the butter and cream – so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
7. By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240°F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245°F.

8. The moment the caramel reaches your desired temperature, pour into the prepared pan/mold. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.

9. Remove the caramel from pan/mold. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. I followed the grid on my mold and cut them into 1.5" x 0.7" rectangles.
10. Wrap caramels in plastic wrap or waxed paper and enjoy immediately, or you can refrigerate or freeze for enjoying later. I used this 4.5" x 5.5" wrapper, divided into two.

Note:

Double the recipe and use the 8.25" x 8.25" square mold can get a thicker caramel pieces.