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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 36 |
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I have heard great things about Sea Salt Caramels and found this recipe on . I have not given it a try yet, but soon will. If you get a chance to make it before I do, let me know what you think. Thanks, Brian Ingredients:
1 1/3 cups heavy cream |
2 cups granulated sugar |
1/2 cup light corn syrup |
1/3 cup honey |
6 tablespoons butter, cut into small pieces |
1 teaspoon vanilla extract |
3 teaspoons sea salt, such as fleur de sel |
1 lb bittersweet chocolate, chopped |
Directions:
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.
3. 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.
4. Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.
5. Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.
6. Pour into prepared pan and let set at room temperature until firm enough to cut.
7. Cut the caramel into small squares or strips with a chef’s knife.
8. 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.
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