I made sea salt caramels last night and they did not turn golden brown and were stickier than I would have liked. Where did I go wrong?
I followed the recipe exactly--however, I think the recipe left out that the sugar/corn syrup/water mixture should turn golden brown and that I need to cook it with the cream for longer if I want harder caramels.
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Sea Salt Caramels
1 cup heavy whipping cream
5 tablespoons unsalted butter, cubed
1 teaspoon sea salt, plus more for topping
1 1/2 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
*Line an 8-by-8-inch baking pan with parchment paper and brush or spray lightly with oil. Set aside.
*In a small saucepan, bring heavy cream, butter and salt to a boil. Remove from heat and set aside.
*In a large saucepan over high heat, stir together sugar, corn syrup and water until sugar is dissolved. Boil without stirring (you can gently swirl the entire saucepan occasionally to ensure even heating) until mixture turns to a light golden caramel color.
*Lower heat to a simmer and very carefully pour cream mixture into large saucepan. Stirring constantly, bring mixture to a temperature of 250 degrees F, or "firm ball" stage.
*Pour mixture into baking pan and allow to cool completely, about 2 hours. Half an hour after pouring, sprinkle caramel with more sea salt as desired.
*Remove caramel from baking pan by lifting the parchment paper and, using a very sharp, warm knife, cut the caramel into 1-inch squares. Wrap in wax paper with twisted ends for storage...