Homemade Salted Soft Caramels

How to make Homemade Salted Soft Caramels recipe - I used to pay big bucks for soft salted caramels at specialty candy shops before I decided to perfect my own recipe. You’ll need a candy thermometer, which you can find at most grocery stores or any kitchen store. I adore my little jar of fleur de sel sea salt. Fleur de sel is known as the aroma of violets that develops as the salt is drying in France. You can substitute kosher salt if needed. These caramels are great cut into squares or wrapped in parchment paper for gifts any time of the year. nRound up the family and have everyone help wrap the caramels in parchment paper.

Ingredients:
5 tablespoons unsalted butter
1 cup heavy cream
1 teaspoon vanilla extract
1 3⁄4 cups granulated sugar
1 1⁄2 teaspoons fleur de sel sea salt or kosher salt, divided

Method:
1. Line an 8×8-inch baking pan with parchment paper and spray lightly with nonstick cooking spray.

2. Add the butter, cream, and vanilla to a small saucepan over medium heat, stirring to melt, then bring to a low boil. Once the mixture starts to boil, remove from the heat and set aside.

3. Add the sugar, 1⁄2 cup of water, and 1 teaspoon of the salt to a large saucepan over medium heat, stirring to dissolve, then bring to a boil. Let the syrup boil without stirring, only occasionally swirling the pan, until it is a deep golden brown, 6 to 8 minutes. Reduce the heat to low, and slowly add the cream mixture while stirring constantly. The mixture will bubble violently, but keep stirring. Place a candy thermometer into the saucepan, touching the caramel but not touching the bottom of the pan. Cook, stirring, until the temperature reaches 248°F (firm ball stage on a candy thermometer). Remove immediately and pour into the prepared baking pan. Sprinkle with the remaining 1⁄2 teaspoon salt and let cool for 30 minutes. Place in the refrigerator to speed up the process. Spray a long knife with nonstick cooking spray and cut the caramels into 1⁄2-inch squares.