Light Salt Caramels

I like these a little better than the Dark Salt Caramels I posted, and these can be enjoyed by anyone (the others have soy). 

  1/4 Cup Water                                                                         5 Tbl Unsalted Butter

  1 1/2 Cups Sugar                                                                     2 Tsp Sea Salt

  1/4 Cup Corn Syrup                                                                 1/2 Tsp Vanilla

  1 Cup Heavy Cream                                                               

Line an 8 inch square baking pan with parchment paper.

In a 4 quart saucepan, combine water, sugar and corn syrup and bring to a boil over medium-high heat.  Boil until the mixture is a warm golden brown.  Don't stir - just swirl the pan.

In the meantime, in a small pot, bring the cream and butter to a simmer over medium heat.  Turn off heat and set aside.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture - be careful, it will bubble violently.  Stir in the vanilla with a wooden spoon and cook over medium-low heat until the mixture reaches 250 degrees.

Pour into the pan and allow to cool slightly.  Top with salt and cool completely.  Cut into pieces and wrap in parchment paper or cellophane squares.