Sea Salt Caramels
2 cups brown sugar
1 cup corn syrup
1 stick salted butter
1 can sweetened condensed milk
1 tsp vanilla extract
sea salt for sprinkling on top
Parchment paper for wrapping
Directions
Butter or spray a 9x12 baking dish. Set asideCombine sugar syrup and butter in a large saucepan. Stir to combine. When butter is melted, add in the condensed milk. Attach the candy thermometer and mix constantly until it reaches 250. When the caramel is at the right temperature, remove the pan from the heat and add the vanilla.Pour into the prepared baking dish and sprinkle with sea slat. Allow caramel to cool in the refrigerator for a couple of hours or overnight. When caramel is set, use a spatula to wedge the whole piece of caramel out of the pan. Cut into strips and then into small pieces. Wrap the caramels in parchment paper and enjoy.