Caramels and Caramel Sauce

Recipe from Chef Helen Lampkin.

Ingredients:

• 1 lb. brown sugar
• 2 1/3 c. white sugar
• 16 oz. light corn syrup
• 1 lb. unsalted butter
• 32 oz. heavy cream
• 1/2 tsp. salt
• 1 tsp. vanilla
• Flaky sea salt, to top and to taste
• Pepitas, optional

Directions:

1. Line large rimmed baking sheet with parchment paper. If using pepitas, place on the baking sheet.
2. In a large and tall heavy cooking pot, mix sugars, corn syrup, butter, half the cream, and salt. Let the mixture come to a boil over medium/high heat, stirring every 5 minutes. As it just reaches a boil, add the remaining cream.
3. Place a candy thermometer so that it dips down to the mixture. Continue stirring carefully.
4. For caramel sauce, remove some of the mixture when it reaches 215-220F and place in a glass jar.
5. For the caramels, the temperature needs to reach 240F (soft ball stage). Test readiness by removing a small amount and place in a cup of water – if you are able to roll it into a a soft ball, it is ready to remove from the heat. Remove from the heat.
6. Stir in the vanilla and then pour immediately into the prepared baking sheet.
7. Let cool completely.
8. Once cool, remove from the pan and place on a large cutting board to cut into bite size pieces and sprinkle with flaky sea salt.
9. Wrap individually and store in an airtight container.

Caramels and Caramel Sauce: