Salted Soft Caramels (Print Version)

# Ingredients:

01 - 1/4 cup water, preferably filtered.
02 - 1/4 cup clear corn syrup.
03 - 1/2 cup granulated white sugar.
04 - 4 tablespoons butter, unsalted and softened.
05 - A teaspoon of regular table salt.
06 - 1 cup of heavy cream, straight from the fridge.
07 - Flaky sea salt for sprinkling.

# Instructions:

01 - Combine water, corn syrup, and sugar in a clean pot. Give it one gentle stir, then attach your candy thermometer to the pot.
02 - Set the pot on medium-high heat. Let it boil untouched until golden, and if needed, gently swirl the pan.
03 - When the thermometer shows 300°F and the color is rich amber, lower the heat. Carefully pour in the butter and cream—watch out for bubbling!
04 - Turn the heat back to medium-high and cook until the thermometer hits 250°F.
05 - Prep an 8×8 pan with oiled parchment paper. Pour in the caramel, sprinkle sea salt over it, and let it cool completely.
06 - Cut into small squares, wrap each piece in wax paper, and top with more salt if you'd like.

# Notes:

01 - For smooth caramel, don't stir once sugar dissolves.
02 - You'll need a candy thermometer to get it right.
03 - Chill in the fridge to make slicing simpler.
04 - They'll stay fresh 2 weeks at room temp or longer if frozen.

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