Caramels Three Ways

Ingredients

• 2 cups sugar
• ½ cup light corn syrup
• ½ cup water
• 1 - 14 oz can sweetened condensed milk
• 1 stick (½ cup) unsalted butter, cut into small pieces
• ⅛ tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• ½ tsp sea salt

• 1 tbsp sea salt, Maldon or Marlborough

• ½ tbsp crushed chipotle chile pepper flakes, we like Spice Hunter

• parchment paper
• instant-read or candy thermometer

Directions

1. Spray an 8" x 8" baking pan with nonstick spray and line with parchment paper. Spray parchment lightly.
2. Bring sugar, corn syrup and water to boil in a medium saucepan over medium heat, stirring to dissolve sugar; about 12-14 minutes.
3. Cook, swirling pan occasionally, until mixture turns a deep amber color (the color of dark maple syrup); about 8-10 minutes.
4. Remove pan from heat and whisk in sweetened condensed milk and butter (the mixture will bubble initially) until silky smooth.
5. Fit pan with thermometer and return to medium-low heat.
6. Cook, whisking constantly, until thermometer registers 240-245°F.
7. Remove from heat and whisk in Madagascar Bourbon Vanilla and sea salt.
8. Pour into prepared pan and let cool.
9. Cut into ¾” pieces and wrap individually in parchment paper – yields about 100 pieces.

10. Same as Classic Caramels, but in Step 8 after pouring caramel into pan, sprinkle flaky sea salt (such as Maldon or Marlborough) on top to taste.
11. Finish as directed in Classic Caramels.

12. Same as Classic Caramels until Step 4. After stirring in butter, add crushed chipotle chile pepper flakes and stir; then proceed thru Step 8.
13. Pour into prepared pan and sprinkle with additional crushed chipotle chile pepper flakes to taste.
14. Finish as directed in Classic Caramels.