Sea Salt Caramels
Recipe created by Jen King and Liz Gutman
These caramels come together quickly, requiring just seven common ingredients. The soft chews, however, are far from standard—a dash of sea salt makes them all grown-up.

This recipe is one of O's DIY candy recipes.
Servings: Makes about 125 one-inch pieces
Active time: 30 minutes
Total time: 1 hour, 30 minutes

In a medium, heavy-bottomed saucepan, bring sugar, evaporated milk, and heavy cream to a boil over medium heat. Add corn syrup and continue cooking until mixture reaches 230°.

Add butter and vanilla; continue cooking, stirring constantly, until caramel reaches 240°. Remove from heat, stir in salt, and carefully pour into a lightly oiled 9" x 13" baking dish (parchment paper in the bottom of the pan is helpful).

Let cool at least 1 hour. Invert onto a cutting board covered with waxed or parchment paper and cut into 1-inch pieces with a sharp, lightly oiled knife. Caramels can be wrapped in waxed or parchment paper or cellophane. (To serve candy-store style, wrap individual pieces in parchment paper and secure the ends with a simple twist.) Store airtight at cool room temperature (around 65°) or in the refrigerator; will keep up to 3 weeks.


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