5 tablespoons unsalted butter, cut into pieces
1 teaspoon Sea Salt
1 1/2 cups sugar (Vanilla Sugar would be a nice addition
1/4 cup light corn syrup
1/4 cup water
Special equipment: parchment paper; a deep-fat thermometer
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter, and Sea Salt to a boil in a small saucepan, then remove from heat and set aside. 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 stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
Yield: Makes about 40 candies
Active Time: 45 min
Total Time: 2 3/4 hr (includes cooling)
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