In order to prepare to make this week's cookie, I made salted caramel. I actually had to make it twice because my first batch wasn't soft and chewy, it was hard as a rock. Although still very delicious, it wouldn't work for my cookie recipe, so I tried again, this time with a different recipe.
These turned out beautifully and even more delicious than the first recipe. Yum!
Salted Chewy Caramels
5 tablespoons butter
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
Line a 9x9 baking pan with foil and spray foil with vegetable oil spray.
In a small sauce pan melt the butter, once melted add in the heavy cream, vanilla, and salt. Bring to a slow boil stirring frequently. Remove from heat.
In a 4 quart sauce pan with high sides mix together sugar, corn syrup and water. Boil without stirring (a gentle swirl of the pan occasionally is helpful to avoid hot spots) until a light golden color, approximately 310 degrees. On my gas stove this takes about 10 minutes.
Add in the heavy cream mixture. BE CAREFUL! It will boil up violently!!! Return to heat and stir frequently until mixture reaches 248 degrees, it took about 8 minutes on my stove. Pour into the lined baking pan and let cool.