SEA SALT CARAMELS
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
Provided by brian48195
Categories Candy
Time 40m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 113.6, Fat 5.2, SaturatedFat 3.2, Cholesterol 17.2, Sodium 213.8, Carbohydrate 17.6, Sugar 15, Protein 0.2
BOURBON-SEA SALT CARAMELS
Provided by Bon Appétit Test Kitchen
Categories Candy Dessert Christmas Edible Gift Christmas Eve Candy Thermometer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 100 caramels
Number Of Ingredients 10
Steps:
- Lightly coat an 8x8" baking pan with nonstick spray and line with parchment paper, leaving a 2" overhang on 2 sides; spray parchment.
- Bring sugar, corn syrup, and 1/2 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8-10 minutes.
- Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°F. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into 3/4" pieces, and wrap individually in parchment paper.
- DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.
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