Salt and Pepper Caramel

Ingredients:

• 1 cup heavy cream
• 60 g unsalted butter
• 2 tsp sea salt flakes
• 1.5 cups granulated sugar
• 1/4 cup corn syrup
• 0.5 tsp vanilla extract
• 4 tsp coarsely ground peppercorns
• Special equipment: caramel thermometer

Preparation:

1. Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang. Spray the parchment and any exposed areas of the pan with cooking spray.
2. Combine the cream, butter, and 1 1/2 teaspoons salt in a small saucepan and cook over medium heat until the butter has melted; remove from heat and set aside.
   
   Combine sugar, corn syrup, and 1/4 cup water in a large saucepan and cook over medium heat, stirring occasionally, until the syrup turns amber and the temperature on a thermometer rises to 154°C-160°C.
3. Remove from heat and slowly whisk in the cream mixture. Return to medium heat and cook the caramel until it reaches 250°F (118°C). Remove from heat and stir in the vanilla extract and 2 teaspoons of pepper. Pour the caramel into the prepared pan and tap it on the counter a few times to release any air bubbles. Sprinkle with the remaining 1/2 teaspoon of salt and 2 teaspoons of pepper. Let cool to room temperature.
4. Cover the mold and let the caramel set completely, 4 hours or overnight.
5. Remove the caramel from the pan by pulling the parchment paper overhangs and transfer it to a cutting board. Using a very sharp knife, cut the caramel into candies. If the caramel sticks to the knife, spray it with cooking spray. Cut the waxed paper into squares slightly larger than your caramels.
6. Wrap each caramel in a piece of waxed paper and twist the ends. The candies can be stored at room temperature for about 2 weeks.