Sea Salt Caramel

Sea Salt Caramels

1 cup heavy cream
5 tablespoons unsalted butter plus more for greasing
1 teaspoon sea salt
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
wax paper for wrapping

Grease an 8 X 8" glass baking dish with coconut or peanut oil to pour caramel into after youre done.

Bring cream, butter, and sea salt to a boil in a small saucepan, then remove from heat and set aside.

Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring just until sugar is dissolved. Then boil, without stirring, until the mixture just starts to turn color.  At that point, you can swirl the pan a little to even out the color as it continues to darken.  It’s done when the color is what you want for your caramel, maybe even just a shade darker because it will lighten when you add the cream mixture.

Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer (aka “Firm Ball” stage).

Pour into the prepared baking dish and cool 2 hours at room temperature.  When cool and firm, cut into 1-inch pieces.