Prep 20 mins
Cook 20 mins
I have heard great things about Sea Salt Caramels and found this recipe on About.com. 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
- Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- 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.
- Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.
- Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.
- Pour into prepared pan and let set at room temperature until firm enough to cut.
- Cut the caramel into small squares or strips with a chef’s knife.
- 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.
THese caramels are our new family favorite! They are very good and easy to make...as far as candy goes! I do have one recommendation. They need to be cooked to 250 degrees, not 257. The hotter temperature produces a very hard caramel.
I'm so glad I found this recipe! Fleur de Sel caramels are special favorites during the holidays and I had no idea that they were so easy to make. Rather than dipping the caramels, I "squiggled" the melted chocolate over the caramels in the pan.
Most definitely a different kind of caramel, & in my book, OUTSTANDING! Really enjoyed making these little tasties, & for them most part they'll be on my table (along with the recipe) during an up-coming park-wide garage sale, encouraging lookers to stay awhile! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]