I emerged on the other side of the holidays this year with an almost-full bottle of corn syrup.

This happens to me every year or so: I buy the smallest possible bottle of Karo for a specific recipe, use a small amount, then put it away. When I need it again (a year later) the clear syrup has turned brown, so it goes in the trash and I go to the store. Thus does the cycle repeat.

I decided this year to make use of the rest of that bottle and cast about for ideas. Requirements: Had to use at least a cup of corn syrup. I was open to anything.

Corn syrup can be put to use in beverages and baked goods, as well as in savory dishes to sweeten marinades, glazes and sauces. To use a whole lot at once, though, think candy.

I settled on sea-salt caramels with a layer of chocolate — my personal favorite indulgence, and a nice project for the next holiday, Valentine’s Day.

Making caramel is time-consuming and sticky, but not all that difficult. Typical recipes call for sugar, cream and butter, but I went with a simplified version that leans on corn syrup and sweetened condensed milk (another one of my holiday leftovers).

This recipe started with versions developed by Land O’Lakes butter and Betty Crocker. Before you begin, be sure you have a good thermometer. Cooking the caramel to the right temperature is key to the texture.

Now, to make caramel yourself is to confront all its evils: We’re talking pure fat, sugar and salt. Almost pure — it does also have some milk (go ahead, tell yourself that’s a positive). But, hey, you only live once, and so does your valentine.

SEA-SALT CHOCOLATE CARAMELS

By Betty Shimabukuro

• 1 cup butter, plus more to grease pan
• 2 cups packed brown sugar
• 1 teaspoon sea salt, divided
• 1 cup light corn syrup
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons vanilla
• >> Chocolate topping:
• 1 cup dark chocolate chips
• 1 teaspoon vegetable oil
• 2 teaspoons sea salt, or to taste (pink alaea salt is a nice touch for Valentine’s Day)

Line a 9-by-13-inch baking pan with foil or parchment, letting ends extend over sides of pan to make it easier to lift out candy later. Grease foil or parchment with butter.

Melt butter in saucepan over medium heat. Stir in sugar, 1/2 teaspoon salt, corn syrup and milk. Stir constantly until mixture begins to bubble.

Reduce heat to simmer and cook 45 to 60 minutes, to 240 degrees (for soft caramels) or 248 (for firmer candies). Remove from heat; stir in vanilla. Spread evenly in prepared pan. Sprinkle with another 1/2 teaspoon salt. Refrigerate 1 hour, until set.

>> To make topping: Melt chocolate in top of a double boiler or microwave (microwave on high in 30-second intervals, stirring between each to prevent burning). Stir in oil until smooth. Spread evenly over chilled caramel layer. Sprinkle with salt. Refrigerate another 30 minutes, until chocolate is set.

Use foil or parchment to lift caramels from pan to cutting board. Cut into small pieces, peeling off foil or parchment as you cut. Store soft caramels in refrigerator; firmer candies may be kept at room temperature (return to fridge if they get too soft).

Nutritional information unavailable.

Write By Request, Honolulu Star-Advertiser, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or email requests to bshimabukuro@staradvertiser.com.