Sea Salt Caramels

Soft, chewy and salty caramels.  Enjoy as is, dropped into a mug of hot chocolate or added to cookie dough for a salty caramel twist.  Any way you choose, these are yummy little guys.  

Sea Salt Caramels

Makes about 100 candies

2 cup heavy cream
10 tbsps unsalted butter
2 tsp sea salt
3 cups sugar
½ cup light corn syrup

2 tbsp vanilla extract

½  cup water
Extra sea salt for sprinkling (optional)

Special equipment: candy thermometer, parchment paper (for cooling), wax paper (for wrapping)

You can easily halve this recipe.  If you do, use a smaller, 8 inch baking pan lined with oiled parchment.  But if you’re going through the trouble to make candy, why not make a bunch?  They keep for a few weeks in an airtight container after you wrap them and they are great for gifting.

On to the recipe!

1. Line the bottom and sides of a half sheet pan (also known as a small jelly roll pan) with parchment paper, then lightly oil the parchment.  Sprays work best here.

2. In a small saucepan, bring cream, butter, and salt to a boil.  Once it’s reached a boil, remove from heat and set aside.

3. In a large, heavy bottom pot, boil sugar, corn syrup, and water. Be sure to stir until sugar is dissolved.

4.  Once sugar is dissolved, continue to boil WITHOUT stirring but gently swirl the pan, until your mixture is light golden in color.  At this stage, the longer you boil the mixture, the darker the color and the more intense (read as burnt caramel flavor) the mixture will be.  You can decide how far to take it!

5. Once you’ve reached the desired color, carefully stir in cream, butter and salt mixture. BE CAREFUL, this mixture will immediately bubble up!  Lower mixture to a simmer, stirring frequently, until caramel registers 248°F on the candy thermometer, 20-30 minutes (if you’re halving the recipe, halve the time!).  

6. When you reach 248°, remove pot from heat, mix in the vanilla and pour caramel into prepared baking pan.  Try to resist licking the spoon, that mixture is 248°…

NOTE: If you heat this mixture much above 248°, the candies will not be soft once they cool.  You won't ruin them; they will just be hard caramels.

7. After about 1 hour, sprinkle the top with a little sea salt (this is optional).  Let cool another hour before cutting.  Total cool down time is about 2 hours.    

8. Using a sharp knife and some oil nearby, cut caramel into 1-inch pieces.  Lightly oil your knife periodically to avoid mangling the caramel.  Finally, wrap each piece in about a 4-inch square of wax paper.  Twist the ends to close, and voila: homemade caramel candies.

CLEAN-UP TIP: Don't dread the stuck on candy and don't waste time trying to scrub it after the pan has cooled.  Just add water to the candy coated pan and place over medium heat.  The sugar will dissolve into the water and your pan has practically cleaned itself.

Happy candy making and here’s to a tasty 2013!

Enjoy,

MJM