Sea Salt Caramels

 

Welcome back! This time I'm going to share how to make some yummy Sea Salt Caramels!

A few things that you will need to make Caramels: a pastry brush, a candy thermometer and some Sea Salt. It's a good idea to calibrate your thermometer in some boiling water. It should read at 212F/100C. Another tip I found is that for every 500 feet above sea level you will want to cook to 1 degree less than recipe calls for.

You'll use the pastry brush lightly dipped in water to wipe down the inside of saucepan to avoid crystallization of sugar on the sides during the cooking process.

Sea Salt Caramels

• 2 Cups Sugar
• 1 Cup Corn Syrup
• 2 Cups Heavy Cream
• 1/2 Cup of Butter
• 1/2 tsp. French Grey Sea Salt + extra for topping.
• 1 tsp Vanilla

Add sugar, corn syrup, 1 Cup of the cream, butter & 1/2 tsp Sea Salt into heavy saucepan. You'll want to use a large one as it will bubble up. Over med-high heat while stirring occasionally, bring to a boil. Meanwhile, warm the rest of cream in another saucepan. Once mixture has come to a boil, slowly stir in the warmed cream. Continue cooking but not stirring. It will bubble & brown. This takes a bit of time 30-45 minutes. Cook until candy thermometer reaches 242 degrees F/116 C or candy forms into soft ball when dropped into cold water.

Pour, don't scrape, into greased 9x13 pan. I used greased parchment paper to easily lift out. Sprinkle top with crushed sea salt. Once cooled, cut into 1.5 x .5 inch pieces and wrap with wax paper, then paper strips. Tuck into a cute container and give a yummy Holiday treat to someone sweet!

Here is a sheet of printable tags to use. Using a 1 1/2 inch scalloped circle punch looks too cute!

Download SSCaramel

And don't forget to head over to Basement Chronicles at 7PM CST to see what Maya has in store for you!

Comments

[Melissa]

Anything with sea salt is good to me! These look mouth watering :-)

[Carol Zeitz]

Yumm! Thanks for the recipe!

[Angela2932]

Very impressive! So, if the thermometer doesn't hit the right temperature at boiling, do you just make a mental note of this? It's not like there's a way to adjust it, is there?

[Lizzie]

Yummy! Thank you for this.. now I just have to work out how to translate "cups" into English measurements and I'm all set to go!

Angela, regarding your thermometer, I would think that if yours doesn't hit 100 at boiling point, you would just remember that you add/take away a degree or three from the recipe temperature to compensate (unless it's really out, in which case you may need a new thermometer!)

[Jenny]

Ooh yummy. You have some mouthwatering ideas on your blog.

[Cheryl]

What a neat and creative idea!

[Sharyn]

Mmmmm, so yummy. I was always a bit intimidated by the idea of candy making, but I read through your directions and this sounds like something I could do :) I will definitely be giving this a try!

[stacey42]

Those look delicious!

[Fun Mama - Deanna]

These sounds great and I'm planning to link to this recipe on my blog tomorrow. Thanks for sharing!

[Brandon]

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