Salted Caramels

Grease an 8 x 8 baking pan with non stick spray, line with parchment paper and then spray the parchment paper too. Set aside. You should have a candy thermometer handy as well.

Bring cream, butter and 1/2 teaspoon of salt just to a boil over medium high heat. Immediately remove from heat and set aside.

In a large heavy saucepan with high sides, add sugar, corn syrup and water. Bring to a boil and stir until sugar is dissolved. Then allow it to boil without stirring until the mixture turns nice and golden brown.

Now very carefully remove the caramel from the heat (wear oven mitts!) and stir in the cream mixture. Be careful—it is going to bubble up and steam. Move the pot back to the heat and simmer for 10-15 minutes until a candy thermometer reads 248 F.

Carefully, pour the caramel into the prepared pan. Allow to cool in the fridge for 25-30 minutes. Remove it from the refrigerator and sprinkle the top with the remaining salt. The salt should stick well to the surface since it should still be quite soft. Refrigerate for another hour and a half.

Remove caramel from the pan and slice into one inch squares. Leave like this if you are serving them right away or wrap each caramel in wax paper if you are serving them later.