Soft Chewy Caramels with Sea Salt

At this past wedding, I made a truffle tower - I have yet to find a finished picture of it. I made three different flavors. Of those three, all the caramels were the first to go, so here is the recipe for you all to make them at home and eat to your hearts content.

Salted Caramels

1 cup Heavy cream
5 Tbls unsalted butter
1 tsp sea salt
1 1/2 cups granulated sugar
1/4 cup water
1/4 cup light corn syrup

special equipment - parchment paper, candy thermometer

Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.

Bring cream, butter, and salt to a boil in a small saucepan. (I just put it all in a pyrex beaker and used the microwave)

Boil sugar, corn syrup, and water in a 3 to 4 quart heavy saucepan. stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

Carefully pour in cream mixture (mixture will bubble vigorously) and simmer, stirring frequently until caramel registers 248F on the thermometer.

Pour into pan and cool for 2 hours. Cut into 1-inch pieces, then wrap in a piece of wax paper.

Alternatively - dip each caramel in chocolate and sprinkle salt on immediately after dipping before the chocolate sets.

(NOTE - I did not use a baking pan. I have a really nice mold made by Truffly Made)

Here is the truffle tower. (Thank you Sarah)