Caramels with Pink Sea Salt

Adapted from Miette
Yield: 64 1-inch squares

1 1/2 cup whipping cream
1 1/4 cup whole milk
2 cups sugar
1 1/4 cup brown sugar
1 tsp kosher salt
2 tbsp butter
1/2 cup corn syrup
3 tbsp water
Himalayan sea salt, for sprinkling
  1. Line an 8-inch square baking pan with parchment, leaving a slight overhang on all sides.
  2. In a medium pot, combine cream, milk, sugar, brown sugar, salt, butter, corn syrup, and water.
  3. Clip a candy thermometer to the side of the pot.
  4. Place over medium-low heat and cook, whisking occasionally, until the mixture 246F, 45-60 minutes.
  5. Once mixture reaches the correct temperature, remove from heat and pour into prepared pan.
  6. Let cool for 15 minutes and then sprinkle with sea salt.
  7. Let cool to room temperature and then refrigerate pan for 30-90 minutes, until set.
  8. Lift caramel out of pan using parchment paper handles. Place on waxed paper on top of a cutting board.
  9. Measure 1-inch intervals and then cut the caramel into 1-inch squares.
  10. Wrap each caramel in a square of waxed paper and twist both ends. Store in an airtight container for up to 10 days.