Monday, January 02, 2012

Homemade sea salt caramels

We made two batches of caramels from scratch using this recipe.

Ingredients and pan prepped and ready.

Combining the sugar and cream.

Make sure to use an accurate thermometer and stop cooking at 248 degrees F.

The cooled product before we finished cutting it up. The majority of the first batch we wrapped in reused butter wrappers we saved, an idea we got from our friend Jennifer. The caramels turned out quite well and weren't too hard or too chewy. Very delicious!


laehmc said...

now that would make a nice grandma laeh present! m-m-m-m

Sarah said...

Oh! Save some for me to try please! I LOOOOOOOOOOVE caramel!