Seawater Caramels

 

500 grams filtered seawater

800 grams sugar

660 grams corn syrup

500 grams heavy cream

160 grams butter

2 vanilla beans

 

Combine seawater, sugar and corn syrup in a saucepan. Cook on low heat to dissolve the sugar. Then bring to a boil. Add the cream and cook approximately 3-4 minutes. Add in the butter bit by bit. Scrape vanilla beans then add to mixture. Cook, stirring constantly, until temperature reaches 248° F.  Pour onto a half bakers sheet pan (about 13-by-18 inches) that has been lined with parchment paper and lightly buttered or coated with a nonstick spray. Cool completely or overnight before cutting.