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Sea Salt Caramels

  • 1 1/3 cup heavy cream
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/3 cup honey
  • 6 tbsp butter, cut into small pieces
  • 1 tsp vanilla extract
  • 3 tsp sea salt, such as fleur de sel
  • 1 lb bittersweet chocolate, chopped

1. Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the cream in a large saucepan over medium-high heat and bring it to a boil. Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.

3. Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.

4. Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.

5. Pour into prepared pan and let set at room temperature until firm enough to cut.

6. Cut the caramel into small squares or strips with a chef’s knife.

7. Temper the chocolate and dip the caramels in the chocolate one at a time. Place them on a baking sheet covered with waxed paper or foil to set. While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.

Source: Sea Salt Caramels Recipe

Hillary Jeffrey,
Dec 31, 2010, 4:50 PM