My brain runs in vicious cycles. Here is an example:

I saw these cookies a few weeks ago - Chocolate Carmel Cookies with Sea Salt - and I swooned. I needed these, and I needed them now. (it was a weak moment, I admit))

But I had a dilemma. Which led to another dilemma. (like I said, this happens to me a lot)

First, in order to make these cookies I needed Caramel. Which I didn't have, nor would I find around here, so I decided I would make it.

The next dilemma was that in order to make caramel I needed Corn Syrup. A problem I have come across many times before and just simply sadly avoided any recipes containing it. (It is mainly an American product)

This time I decided it was time for me to experiment and solve the Corn Syrup Dilemma. To read of the Corn Syrup Dilemma and how I solved it, click here.

Right now I want to go into the Caramel : )

Salted Butter Caramels:

Notes (some my own, some from David Lebovitz's site):

1. Use heavy duty foil. I didn't and let me tell you, I PAID big time. I only have a little bit of the heavy stuff, so I hoard it (it's hard to find here and expensive), but you shouldn't have that problem.

2. Overall the process is easy, but just keep a sharp eye on everything and don't leave the kitchen. As soon as you look away your caramel will burn. Timing is everything.

3. Make sure all your equiptment is ready - pan foiled, thermometer out. And on that note,

4. Use a candy thermometer. I didn't use to have one, and it was very easy to mess things up. Thanks to my wonderful mom, I now have one and it makes a world of difference. Candy depends on accuracy of temperature.

5. Use a wooden spoon or something heatproof to stir.

Recipe for Salted Butter Caramels:

from David Lebovitz

3/4 cup (180 ml) heavy cream
1/2 teaspoon vanilla extract, bean paste, or powder
rounded 1/2 teaspoon + 1/4 teaspoon flaky sea salt, preferably fleur de sel
1/2 cup (160 g) light corn syrup, golden syrup (such as Lyle's) or rice syrup*
1 cup (200 g) sugar
4 tablespoons (60 g), total, salted butter, cubed, at room temperature

1. Line a 9-inch (23 cm) loaf pan with foil and spray the inside with cooking spray.

2. Heat the cream with 2 tablespoons of the butter in a small saucepan with the vanilla and 1/2 teaspoon sea salt until the mixture begins to boil. Remove from heat, cover, and keep warm while you cook the syrup.

3. In a medium, heavy duty saucepan (4 quarts, 4l), fitted with a candy thermometer, heat the corn syrup, golden, or rice syrup with the sugar, and cook, stirring gently, to make sure the sugar melts smoothly. Once the mixture is melted together and the sugar is evenly moistened, only stir is as necessary to keep it from getting any hot spots.

4. Cook until the syrup reaches 310ºF (155ºC).

To get an accurate reading while the syrup is cooking, tilt the saucepan to make sure the bulb of the thermometer is fully submerged in the syrup, tilting the pan if necessary.

5. Turn the heat back on and cook the mixture to 260F (127C).

6. Remove the pan from the heat, lift out the thermometer, and stir in the cubes of butter, until it's melted and the mixture smooth.

Storage: These caramels can be individually-wrapped in cellophane or waxed paper. Once cut, they may stick together if not wrapped. Store in an air-tight container, and they'll keep for about one month.

 And let me tell you, I am in love ....

Make these today, or make these soon, your, uhm, taste buds will thank you!

And for how the cookies I made turned out, wait until tomorrow's post : )