Make: Salted butter caramels

Salted Butter CaramelsI experimented with candy-making recently and thought I’d share this easy recipe for salted butter caramels, which is from A La Mere de Famille, a beautiful book from the Parisian confectioner.

Keep reading for step-by-step instructions?

You will need: A candy thermometer, wooden spoon, medium saucepan, a small pan lined with parchment paper & candy foil wrapper {I found these at Bulk Barn}.

Salted Butter Caramels1 | Combine: 1 3/4 cup + 2 tbsp sugar & and 2/3 cup + 1 tbsp light corn syrup in a medium saucepan; cook until mixture turns a pale brown.

Salted Butter Caramels2 | Stir: in 1 1/3 cup of warm whipping cream {which has been heated to 175 degrees; I heated this in the microwave for a couple of minutes until the correct temperature was reached} . The mixture will bubble up, so add the cream slowly. Cook until it reaches 245 degrees, then stir in 5 tbsp salted butter.

Salted Butter Caramels3 | Pour: caramel into a small pan lined with parchment paper. Be careful: The mixture will be very hot! Cover and let set overnight.

Salted Butter Caramels4 | Cut: your caramel into small squares & wrap individually in candy foil. The caramel will still be fairly soft; I shaped mine after I wrapped them so they would be more consistent in size.

Salted Butter Caramels5 | Your caramels are ready to be sampled & shared!

Photos: Go Lightly