Salted Caramels

from Half Assed Kitchen

1 cup milk, soy milk or heavy cream

5 Tablespoons butter or margarine

1 teaspoon sea salt, plus more for sprinkling on top

1-1/2 cups granulated sugar

1/4 cup light corn syrup

1/4 cup water

(You'll also need a candy thermometer)

Grease 8x8 baking dish, set aside.

Measure all ingredients into a sauce pan, heat to boiling, then reduce heat and simmer on medium low for about an hour. Stir occasionally.

We like to let it go a little past the soft ball stage (around 255 degrees), almost to the hard ball stage. Much less than that and we found that the caramels didn't hold their shape well.

When the caramel has reached 260ish degrees, pour into greased baking dish. Sprinkle the top liberally with sea salt. Let cool for 1-1/2 to 2 hours. If you can, slide a spatula under the whole shebang and transfer it to a cutting board. Divide into small squares. Wrap squares in waxed paper.