From Julie Van Rosendaal
Sour cream adds a subtle tang to these creamy, chewy caramels, balancing their richness. The only trick is knowing when to pull the pot off the stove, and it’s not a trick at all if you have a thermometer. If not, wait until the mixture looks more uniform and the bubbles slow down – about 15 minutes – and then drop a bit of caramel into a glass of really cold water. Feel it – if it’s the texture you want your caramels to be, they’re ready. A longer simmer will give you a firmer chew.
1 c. sugar
1/2 c. packed brown sugar
1/2 c. butter
1 c. full-fat sour cream
1/2 c. corn syrup or Roger’s Golden Syrup
1 t. vanilla
1/2 t. coarse sea salt
In a small pot or large saucepan, combine all ingredients except the vanilla and salt. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil.
Continue cooking without stirring until a candy thermometer reaches 244-250°F, or a small amount of the caramel dribbled into ice water can be squished into a soft ball. Stir in the vanilla and salt and pour into a parchment-lined 8x8-inch pan. Chill until set, and cut into squares. Makes 3-4 dozen pieces.