Salted Caramel

6 Dec

To keep all for yourself, or to give to friends, this is a tough decision. OR make loads and do both. After all the healthy recipes, this is decidedly not healthy (loaded with butter and sugar), but it just tastes great. Mmmm. Would make a great gift for friends if I could stop eating them.

Ingredients

  • 1/2 c butter
  • 1 c. white sugar (or use Splenda sugar blend)
  • 1 c. brown sugar, firmly packed
  • 1 c. corn syrup
  • 1 c. sweetened condensed milk
  • 2 tsp vanilla
  • coarse sea salt

Instructions

  • Put everything except salt into medium pot and heat on medium, stirring very frequently, until caramel is a darkish color and all the sugar is blended thoroughly. The caramel should bubble a bit, but stir along the bottom since you really don’t want the sugar burning!
  • Prep 1 (or 2, depending on how think you want it) square baking dishes with aluminum foil. Spray with PAM lightly.
  • Pour the caramel into the baking dish. Let cool, and then refrigerate until hard (~2 hrs or more). Take out, strip the aluminum off the block (the caramel should be hard and stick together).
  • Lay out parchment paper and sprinkle loads of sea salt on it, then press the caramel into the parchment (and sea salt). Cut with butcher knife into small pieces. Wrap in parchment paper and twist.
  • Try not to burn your tongue licking the remaining caramel out of the hot pan.
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