mmmm...

forget fashion, today was all about the salted caramels.  these delightful little bites were quite the hit at work, so much so that people were enjoying seconds and maybe even thirds, not to mention taking one home for a 'friend' (yeah right).  the recipe came directly from a great book called sugarbaby by gesine bullock-prado.  this book is the sugar lovers best friend, with treats to make you salivate such as cotton candy, peanut butter fudge and the next recipe on my list, the strawberry basil napoleon.  now, because i promised jenn, the recipe can be found below!

1 1/2 cups heavy cream
2 cups sugar
1 cup light corn syrup
1/4 cup UNSALTED butter cut into small pieces (don't use salted, you may be sorry!)
1 tsp vanilla extract
3 tsp sea salt

line an 8x8 baking pan with aluminum foil and spray with non-stick cooking spray.

heat cream, sugar and corn syrup over medium low heat until the sugar has melted, stirring occasionally.  raise the heat to medium and continue to stir until mixture begins to boil.

stop stirring!  cook the caramel until it reaches 257F (125C) on a candy thermometer.  ** read my note below**

immediately remove the pan from the heat and add the butter, vanilla and 2 tsp of the salt.  stir until incorporated and butter is melted.

pour into pan, sprinkle with the remaining salt and let sit until room temperature.

cut the caramel into small squares and wrap individually, store airtight for up to a week!

**here's my note**  check your candy thermometer before making this recipe.  apparently water boils at 212F at sea level, and i definitely do NOT live at sea level.  my first batch of caramels turned out delicious but much harder than it should have been.  so i tested to see what temp water boils at in my neck of the woods.  according to my candy thermometer, water boils at 200F so adjust your candy temps accordingly.  i took my second batch of caramels off the heat at 245F which is technically only the soft ball stage.  you can always do the water test though to see where your caramel is at without reading the temp. 

and for those of you that didn't know that such a thing as candy thermometers existed... ignore this mumbo jumbo and take another caramel.