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Sea Salt Caramels

Source of Recipe

From "The Sweet Book of Candy Making" by Elizabeth LaBau


Recipe Introduction

"True confession time: I rarely leave these caramels unadorned. While I love the combination of salt and caramel, I think both flavors are greatly improved with the addition of dark chocolate. When I make these caramels - which is on an alarmingly regular basis - I usually can't resist dipping them partially or completely in a coating of melted chocolate. If you want to follow my lead, leave off the final dusting of flaked sea salt until the caramels are dipped, then sprinkle that pinch of salt on top of the chocolate."

List of Ingredients

• 2 cups heavy cream
• ½ cup sweetened condensed milk
• 1 tsp sea salt
• ½ cup water
• 2 cups light corn syrup
• 2 cups granulated sugar
• ½ cup unsalted butter, cubed, at room temperature
• Flaked sea salt, for finishing


Recipe

Line a 9 x 9-inch pan with aluminum foil and spray the foil with nonstick cooking spray. In a small saucepan, combine the cream, sweetened condensed milk, and salt. Place the pan over medium heat and bring the mixture to a low boil. Remove the pan from the heat and cover it with a lid to keep warm.

In a 4-quart saucepan, combine the water, light corn syrup, and granulated sugar. Place the pan over medium-high heat, and stir until the sugar dissolves, and bring the mixture to a boil. Wash down the sides of the pan with a wet pastry brush to prevent crystallization.

Insert a candy thermometer and continue to cook the sugar, without stirring, until it reaches 250°F. Once it reaches this temperature, add the cubed butter and the warm cream and carefully stir everything together. The mixture will bubble and splatter a great deal, and the temperature will drop.

Cook the caramel, stirring frequently to avoid scorching, until it reaches 245°F and is a golden brown color, about 30 minutes. Pour the caramel into the prepared pan, but don't scrape the bottom and sides of the pan.

Let the caramel set at room temperature until firm, at least 4 hours or overnight. Once set, remove the candy from the pan and peel off the foil from the back. Use a large sharp knife to cut the caramels into small pieces. Sprinkle the top of each piece with a pinch of flaked sea salt. Wrap each individual caramel in waxed paper to prevent them from sticking together or losing their shape. Store Sea Salt Caramels in an airtight container at room temperature for up to 2 weeks.

Yield: 2 pounds 10 ounces