Sea Salt Caramels - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 3/4 cups sugar
- 1 (12-ounce) can evaporated milk
- 3/4 cup heavy cream
- 3/4 cup light corn syrup
- 2 tablespoons butter
- 1/2 teaspoon pure vanilla extract
- 2 1/2 teaspoons coarse sea salt
- Cooking spray
Instructions
- In a medium, heavy-bottom saucepan, combine sugar, evaporated milk, and heavy cream. Bring to a boil over medium heat. Add the corn syrup and continue cooking until the mixture registers 230 degrees F on a candy thermometer, about 10 minutes. Stir in the butter and vanilla and continue cooking, stirring constantly, until caramel reaches 240 degrees F. Remove from heat and stir in salt; carefully pour into a lightly oiled, parchment-lined 9 by 13-inch baking dish. Let the caramels cool at least 1 hour. Invert the caramels onto a cutting board covered with waxed or parchment paper. Cut into 1-inch pieces with a sharp, lightly oiled knife. Caramels can be wrapped in waxed or parchment paper. Store them at room temperature in an airtight container or in the refrigerator up to 3 weeks. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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