Ingredients
Method
- Grease a 9x5 inch loaf pan like you're butterin' a biscuit. Cut a strip of parchment paper so it fits snug inside and up the sides a bit. Slick that paper up, too, and nestle it into your pan.
- Get That Cream & Butter Ready!
- Chop up that butter stick into 8 pieces. Toss it in a microwave-safe bowl with the cream. Nuke it till it's hot and melty, like 1-2 minutes. Set it aside, but keep it in your thoughts, it's comin' back later.
Caramel Time!
- In a cute lil' saucepan, mix water and corn syrup. Sugar, you're next, but be gentle—no splashin'!
- Crank that stove to medium. Once it's boiling, slap a lid on there for a minute. It's like a sauna for the sugar; anything stickin' to the sides will melt back down.
- Off with the lid! Pop a candy thermometer on the pan's side. Cook this sugary wonder till it hits 320°F. It'll start turning this beautiful amber.
- Warning: Next step's gonna be a wild ride! Slowly pour in a bit of your cream and butter mix—like one-sixth—and stir it in like a tornado. Keep goin', addin' and stirrin' till it's all in. Watch it bubble like a witch's cauldron, but keep it from spilling, alright?
- You're not done yet, sugar. Cook it some more, like 5 to 10 minutes, until it hits 240°F. Want 'em a little tougher? Aim for 245°F.
- Pour it in your prepped pan. Let it chill for like 20-30 minutes, then sprinkle that sea salt like fairy dust. Give it 3 1/2 hours to firm up—don't rush perfection.
Finish Line!
- Time to get those caramels out. If they're too soft, pop 'em in the fridge for 30-45 minutes. Cut 'em up into whatever shapes you like. I'm a fan of 1-inch by 1/2-inch rectangles.
- Wrap these babies in plastic wrap or wax paper and gobble 'em up whenever you please! You can also stash 'em in the fridge for two weeks or freeze 'em for a month.