caramels Cook on low heat+stir: 2 cups white sugar 1 cup corn syrup 1/4 tsp. salt 1 c heavy cream bring to boil. stir in" 1 c heavy cream bring to boil. stir in: 1/2 (12 oz.) can evaporated milk cook to 232 degrees while stirring. remove from heat. add 1/2 Tbsp. vanilla extract pour into greased 9x13 and leave alone for 12 hrs. cut into square and wrap.
Fleur de Sel Caramels (Caramel candy) (adapted from Barefoot Contessa cookbook) * Vegetable oil (I used Olive oil) * 1½ cups sugar * ¼ cup light corn syrup * 1 cup heavy cream * 5 tablespoons unsalted butter * 1 teaspoon fine fleur de sel (sea salt), plus extra for sprinkling * ½ teaspoon pure vanilla extract