Ingredients

• 16 oz light corn syrup
• 2 cups white sugar
• 1 can sweetened condensed milk
• 1 cup Himalayan Pink Salt 4^th & Heart Ghee
• 1 teaspoon vanilla extract
• 1 teaspoon coarse sea salt

Instructions

• Prepare the pan. Line a 9x13 pan with parchment paper, leaving some overhang to help lift the caramel later. Lightly grease the paper with 4^th & Heart Ghee. Add the light corn syrup, white sugar, ghee, and ½ of the sweetened condensed milk to a 4-quart saucepan. Use a wire whisk to stir, dissolving the sugar and incorporating the ingredients. Heat the mixture over medium low heat, stirring constantly. Slowly bring the mixture to a boil. Add the remaining sweetened condensed milk. Place a candy thermometer in the mixture, continue to constantly stir, and cook to the soft-ball stage or 242°. Remove from heat. Stir in the vanilla. Pour into the prepared pan. Sprinkle with coarse sea salt. Cool at room temperature (around 2–3 hours), cut, and wrap in waxed paper.
• Tip: Making caramels takes a ton of patience. You must constantly stir the mixture while you cook it to ensure it doesn’t burn. Heat it low and slow. Cooking the caramel mixture will take about 30–40 minutes.
• Tip: Remove the label and wash your empty 4^th & Heart Ghee jar. Place the wrapped caramels in the clean jar, tie with a ribbon, and gift to friends and family.