Sea Salted Caramels (Print Version)

# Ingredients:

01 - 1/2 cups white sugar.
02 - 1/4 cup clear corn syrup.
03 - 1/4 cup filtered water.
04 - 1 cup fresh heavy cream.
05 - 4 tablespoons unsalted butter, room temperature.
06 - 1 teaspoon regular salt.
07 - Premium sea salt flakes for topping.

# Instructions:

01 - Pour sugar, corn syrup, and water into a clean pot. Mix once gently and clip your candy thermometer to the side.
02 - Place pot over medium-high heat. Let it cook until golden, giving the pan a gentle swirl if needed.
03 - Once temperature hits 300°F and color is deep gold, lower heat. Carefully stir in cream and butter - watch out for hot bubbles!.
04 - Return to medium-high heat and cook until your thermometer shows 250°F.
05 - Line your 8×8 pan with parchment and spray with oil. Pour in hot caramel, sprinkle sea salt on top, and let it cool completely.
06 - Cut into bite-sized pieces, add more salt if you like, and wrap each piece in wax paper.

# Notes:

01 - Don't stir after sugar dissolves to keep texture smooth.
02 - A candy thermometer is crucial for perfect results.
03 - Cool in fridge for easier cutting.
04 - Keeps for 2 weeks at room temp, longer if frozen.

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