This takes a while to complete, but because the finished product begins to harden quickly, I recommend making small batches.
Here’s what you’ll need:
A small heavy saucepan, a bigger heavy saucepan, a cookie sheet, foil candy cups, cooking spray, and a candy thermometer. It’s a good idea to test your candy thermometer for accuracy before starting, by boiling water. Water boils at 212 degrees. If your thermometer is inaccurate you can adjust as necessary.
1 tablespoon of butter
¼ cup whipping cream, heavy
3/8 cup sugar
1 tablespoon light corn syrup
Small amount of coarse salt, like kosher salt or smoked salt
Spread the candy cups on a cookie sheet, and spray them with cooking spray.
Using the small heavy saucepan, combine the cream, butter and salt and bring to a boil, then set aside on the stove.
In the larger pan, combine the sugar, water, and corn syrup. Cook until sugar dissolves, stirring occasionally. Bring to a boil, then continue to cook until the mixture turns amber colored. Some recipes say this is about 4 minutes, but it always seems to take longer. Keep a close eye on it.
Slowly stir in the cream mixture. Then cook and stir over medium heat. Use your candy thermometer and cook until mixture reaches 247 degrees.
Remove from heat, and pour into the candy cups. You’ll need to do this quickly as the mixture firms up right away. Sprinkle with salt.
Chill for 2 hours. Some people top the finished caramels with nuts, but I think they’re perfect just as they are.
