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Sea Salt Caramels

Sea Salt Caramels

Sweet and salty caramels -- easy to make and perfect for a holiday gift!

Recipe by girlversusdough

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(5)

Prep Time: 25 minutes

Total Time: 2 hours 30 minutes

Servings: 30 to 40 caramels

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Ingredients

1 cup heavy whipping cream
5 tablespoons unsalted butter, cubed
1 teaspoon sea salt, plus more for topping
1 1/2 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water

Directions

1Line an 8-by-8-inch baking pan with parchment paper and brush or spray lightly with oil. Set aside.
2In a small saucepan, bring heavy cream, butter and salt to a boil. Remove from heat and set aside.
3In a large saucepan over high heat, stir together sugar, corn syrup and water until sugar is dissolved. Boil without stirring (you can gently swirl the entire saucepan occasionally to ensure even heating) until mixture turns to a light golden caramel color.
4Lower heat to a simmer and very carefully pour cream mixture into large saucepan. Stirring constantly, bring mixture to a temperature of 250 degrees F, or "firm ball" stage.
5Pour mixture into baking pan and allow to cool completely, about 2 hours. Half an hour after pouring, sprinkle caramel with more sea salt as desired.
6Remove caramel from baking pan by lifting the parchment paper and, using a very sharp, warm knife, cut the caramel into 1-inch squares. Wrap each piece in a 4-inch square of wax paper, twisting two ends to seal.

Categories: Other, Vegetarian

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lmsjj68 said:

Was not as easy for me but it sure did everything the recipe indicated. Except it hardened too much and is more like a hard caramel candy than soft, chewy caramel. Even though it didnt quick come out the way I wanted it to...hard candy it is and i'm ok with that. If i want it chewy, i just microwave a piece and i'm good to go!

1/17/2012 8:45:15 PM

jolson323 said:

I made a double batch, using homemade butter and they were outstanding! I agree, timing would have been helpful on the 250 degrees stage. I started to panic after about 10 minutes and ended up turning up past medium heat to get it to go past 200 degrees at all. But well worth it and will be making them again soon!

1/9/2012 2:29:24 PM

ivonnekamin said:

I made 13 batches of these delicious little angels and everyone loved them!

1/3/2012 10:03:43 PM

Anonymous said:

do you need to use a thermometer to check the temp? i dont have one so i have to kinda eye ball it..

12/13/2011 6:16:15 PM

mommycancook said:

I couldn't believe how easy these were to make. The best part is that they taste awesome. I was getting impatient waiting for the sugar mixture to brown, but I know that it'll take 15 minutes next time.

12/11/2011 5:33:30 PM

paigedowns91 said:

i took all recommendations that were in the comments into account, i sprayed the pan a little with butter spray and put parchment paper over it, it helped the parchment paper stay straight and not move. the part where you boil sugar, water, and corn syrup... you just have to kind of wait till it gets a brown color, it took maybe 10-12 minutes for this to be achieved, i followed the directions and they turned out great! thank you!

12/10/2011 12:24:41 AM

gamaduke said:

I loved this recipe and will make it again. The color was awesome, my only suggestion would be to go a little under 250 degrees as my caramels are a bit on the hard side. Used a candy thermometer so I am pretty sure that it just got a little too hot. Thanks!

12/5/2011 1:46:38 PM

Anonymous said:

I had to make these. And of course, I had no granulated sugar. I subbed in some raw Turbinado with an extra dollop for good measure. And that presented a unique problem: my sugar was already "browned"! So, I did my best using my other senses, watching the mixture bubble, swirling it, until it came to that point where I thought "hmm... if it cooks much longer, it'll get that burnt-sugar smell", so I added the cream. And it took a *really* long time to get a temperature rise past normal boiling! As it was, I ended up only bringing the mixture to "soft ball" stage. Which turned out perfectly, since I detest super-hard caramels.

A few tips: spray your pan with olive oil or PAM before placing the parchment paper in it. This well help stick it to the pan, and makes for fewer crinkles in your caramels! To remove the parchment paper easily from the sticky caramel, simply dip your knife in hot water and run it along the parchment paper, peeling as you go. You might have to warm up your knife a few times, but it's better than eating bits of parchment paper! Let the caramels sit to re-firm up at least 30min after doing this :)

12/4/2011 4:04:36 PM

Anonymous said:

It would be helpful to tell us how long to let the sugar mixture boil/simmer. "Until it's browned a bit" is pretty vague, and when mine didn't brown after 5-10 minutes I went ahead and mixed it with the cream. The caramels taste fabulous, but they never firmed up, nor are the the color of the ones in your pic. I'm going to have to tinker with the recipe a bit.

12/3/2011 4:39:12 PM