Homemade Caramels

I was inspired over the Christmas holidays to try a candy recipe from one of my favorite cookbooks, Better Homes & Gardens Prizewinning Recipes. I chose the caramels because it's one of John's favorite candies and I wanted to make a candy that could be individually wrapped (to be cute). The only equipment I needed to purchase was a candy thermometer and a few basic ingredients. Caramels, for the most part, are pretty simple to make as long as you have lots of patience and don't take any shortcuts. The only change I made to the recipe was the addition of the sea salt sprinkled onto each caramel. I love the salty mixed with the sweet!

Caramels with Sea salt
1 cup butter
2 1/4 cups packed brown sugar
2 cups half-and-half
1 cup light corn syrup
1 tsp vanilla
Sea salt (for sprinkling on each caramel)

Line a 8x8x2 inch baking pan with foil, extending foil over the edges.

In a 3 quart heavy sauce pan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium. Continue boiling mixture at a moderate, steady rate, stirring frequently until the thermometer registers 248 degrees F (*firm ball stage - about 45 to 60 minutes). Be prepared to stand at the stove and stir for a long time!

Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. When firm, use foil to lift candy out of pan. Use a buttered knife to cut into 1 inch squares. Sprinkle each caramel with a few granuales of sea salt and then wrap pieces in wax paper.

Firm ball stage: Using a wooden spoon, remove a small amount of hot candy from pot and drop into bowl of cold water. When the candy is removed from the cold water and is firm enough to hold its shape but then quickly flattens, firm ball stage has been achieved.