Sea Salt Caramels Recipe

I would like to say that I am not easily swayed by trends. However, my past history, particularly that of my more youthful years, says otherwise. Rainbow jeans, rugby pants, knickers (seriously), anything mauve, jelly shoes, Madonna bracelets, feathered bangs, Duran Duran (the shy Roger Taylor was my favorite)...The 80s was not one of my prouder decades. Whether dancing on the ceiling with Lionel Richie or blasting A-ha's Take on Me on my Walkman, I was convinced that being like everyone else was where it was at.

Now, with many more years of life experience under my belt, I have gained enough wisdom to realize that individuality makes the world a much more interesting place. Despite this realization, I am happy to report that I have fallen headlong into the tantalizing trend of combing caramel and sea salt.

After tasting my Pine Nut, Caramel, and Sea Salt Shortbread Bars, I was determined to delve further into the world of sweet and salt. And - oh - what a happy world it is. This recipe is directly from The Kitchn and it is foolproof. I like my caramels rather soft, but if you prefer a chewier caramel, just cook the mixture a little longer and at a slightly higher temperature.

Line the bottom and sides of an 8- x 8-inch baking pan with parchment paper. Brush lightly with canola oil.

In a small saucepan, combine 1 cup heavy cream, 5 tablespoons unsalted butter (cut into small pieces), and 2 teaspoons sea salt.

Bring the mixture to a boil, stirring occasionally. Remove from the heat and set aside.

In a large, heavy saucepan set over medium to medium-high heat, combine 1 ½ cups granulated sugar, ¼ cup light corn syrup, and ¼ cup water. Bring the mixture to a boil, stirring. Once the sugar is dissolved, cook the mixture until the temperature reaches 248 degrees F, gently swirling the saucepan (do not stir).

Carefully stir in the cream mixture. It will bubble up, so take care not to burn yourself.

Continue to simmer, swirling the mixture frequently, for 15-25 minutes, or until the mixture thickens and turns golden brown. While simmering, do not allow the temperature go higher than 250 degrees F.

The original authors offered a very helpful candy-making tip: To determine if the caramel is the consistency you like, drop a small amount of caramel into a bowl of cold water. Test the ball of caramel with your fingers to determine if the consistency is right.

Pour the cooked caramel into the prepared pan. Let the caramel cool for 2 hours.

While the caramel is still slightly warm press some grains of sea salt into the surface. Cut into 1-inch pieces and wrap each into squares of wax paper.

Sea Salt Caramels
From The Kitchn

1 cup heavy cream
5 tablespoon unsalted butter, cut into pieces
2 teaspoon sea salt, plus more for garnishing the top
1 ½ cups granulated sugar
¼ cup light corn syrup
¼ cup water

Line the bottom and sides of an 8- x 8-inch baking pan with parchment paper. Brush lightly with canola oil.

In a small saucepan, combine heavy cream, butter, and 2 teaspoons sea salt. Bring the mixture to a boil, stirring occasionally. Remove from the heat and set aside.

In a large, heavy saucepan set over medium to medium-high heat, combine sugar, corn syrup, and water. Bring the mixture to a boil, stirring. Once the sugar is dissolved, cook the mixture until the temperature reaches 248 degrees F, gently swirling the saucepan (do not stir). Carefully stir in the cream mixture. It will bubble up, so take care not to burn yourself. Continue to simmer, swirling the mixture frequently, for 15-25 minutes, or until the mixture thickens and turns golden brown. While simmering, do not allow the temperature go higher than 250 degrees F.

Pour the cooked caramel into the prepared pan. Let the caramel cool for 2 hours. While the caramel is still slightly warm press some grains of sea salt into the surface. Cut into 1-inch pieces and wrap each into squares of wax paper.

Makes about 50 caramels.

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