01 of 06
Simmer the Cream
The first step is to prepare for making these salted butter caramels by referencing the original recipe and lining an 8-inch by 8-inch pan with non-stick foil and gathering together the ingredients as follows:
- 1 cup heavy cream (whipping cream)
- 5 tablespoons butter, cut into 5 pieces
- 1 teaspoon sea salt
- 1 1/2 cups granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
In a small saucepan, bring the heavy cream, butter, and sea salt to a simmer. Once the butter has melted and the cream starts to bubble, remove the pan from the heat and set it aside.Continue to 2 of 6 below.
02 of 06
Dissolve the Sugar
In a medium saucepan set over medium heat, bring the sugar, corn syrup, and water to a boil. Frequently draw a spoon or heat-proof spatula across the mixture to dissolve the sugar but avoid stirring the caramel. Stirring the caramel can cause it to break up rather than create a lovely smooth glaze.Continue to 3 of 6 below.
03 of 06
Swirl the Caramel
Continue cooking, carefully swirling the pan, until the melted sugar mixture takes on a uniform medium caramel color.Continue to 4 of 6 below.
04 of 06
Pour the Hot Cream Into the Caramel
Continue cooking the caramel over medium heat and very gently pour in the hot cream taking care to not splutter the caramel which can be dangerous so do this with care, melted sugar reaches extraordinary high temperatures and can cause serious burns.
Be aware, the mixture will bubble up so be ready by carefully stirring it down with a long-handled spoon as will prevent any boil-over. If you find the caramel is too vigorous, then carefully remove the pan from the heat as well.Continue to 5 of 6 below.
05 of 06
Cook the Caramel Cream
Cook the salted butter caramel, stirring frequently, until it reaches 240F using a food thermometer, or forms a slightly firm ball when a teaspoon of candy is dropped into ice-cold water. The final temperature you want the candy to register is 240F, between the soft ball and hard ball stages.
Pour the hot salted butter caramel into the prepared pan and allow it to cool for 2 to 3 hours at room temperature. Cut the caramel into 24 pieces.Continue to 6 of 6 below.
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