Sea-Salted Caramels

It's not October yet, but it is officially fall. This puts me in the holiday mood to make homemade candies and fall treats. What could scream "fall" more then caramel? Caramel apples, caramel apple cider, or a chewy, melt in your mouth, buttery, salted caramel? Not much people! Some can be intimidated by homemade candy because you need a candy thermometer. But it's really not that scary. I bought mine at William Sonoma for around $20 and its digital so I love it. You clip it to the pan and it reads you the temp. Once your candy reaches the correct temperature, it's done. This recipe is from "San Francisco's most charming pastry shop" called Miette. If you ever go to San Fran, this adorable shop is on Octavia Street & Hayes Street. Please go there!! 

1 1/2 cups heavy cream

1 1/4 cups whole milk

2 cups sugar

1 1/4 cup light brown sugar

1 teaspoon sea salt

2 tablespoons unsalted butter

1/2 cup light corn syrup

3 tablespoons water

Place a buttered parchment paper in a glass or metal pan. Parchment paper should hand over the sides to be used as handles once caramel is cool. 

In a medium saucepan, combine all ingredients and whisk together. Clip the candy thermometer to the side and place on medium heat. Whisking constantly so sugar doesn't burn to the bottom of the pan. Once candy is 246 degrees F or 115-118 degrees C it is done. It will be very bubbly and fluffy. Will take 30-40 minutes. 

Remove from heat and pour into pan. Scrapping saucepan with spatula. Let cool for 15 minutes and sprinkle with a little more sea salt. Place in fridge for around 30 minutes to make cutting the caramels easier. 

Pull out of pan and cut into pieces. Wrap with parchment paper and share with friends :) 

It will get darker the hotter it gets! 

NOTE: I made a 1/2 batch for my first round. They are amazing! You can drop a piece into cider for flavor or if you want dip an apple. Give it a go! Have fun!