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« Recipe: Salted Caramel Candies »

Salted Caramel Candies

Adapted from Martha Stewart Living December 2012

Yield: Approximately 120


Vegetable Oil, for baking sheet

2 c heavy cream

2 1/4 c sugar

6 Tbsp unsalted butter, cut into pieces

1 1/4 c light corn syrup

1/2 t course salt

1/2 t pure vanilla


Lightly brush bottom and sides of a 9-by-13 inch rimmed baking sheet with oil. Line with parchment, leaving a 2 inch overhang on long sides. Lightly brush parchment with oil.

Bring cream, sugar, butter and corn syrup to a boil in a large saucepan (fitted with a candy thermometer) over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 30-40 minutes.

Immediately remove caramel from heat and stir in salt and vanilla. Pour caramel onto baking sheets, and let stand, uncovered, at room temperature at least 8 hours and up to one day.

Lift caramel out of pan, using parchment overhang. Transfer to a large cutting board. Cut into 3/4-by 1 1/4 inch pieces; wrap each piece in waxed paper or cellophane.