BS in the Kitchen

The Adventure of Salted Caramels

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Salted Caramels | bsinthekitchen.com

Dear BS’ers,

I come to you with news of defeat and news of triumph. The case: Salted Caramels. Last week, I was on the hunt for a goodie that would put a smile on someone’s face and also be mail worthy (i.e. Fit into a small package and be able to stay fresh and tasty for at least four days). I also wanted something a bit out of the norm – everyone has had homemade cookies, but how many people have had homemade salted caramels? So obviously, these little caramels quickly became my weapon of choice.

Now…. I should be honest here, I had to try this recipe THREE, yes, THREE times to get it somewhat right (still wasn’t perfect, but close enough). It required burning the first batch into a nice, hazelnut color of black death, the second batch being a bit more caramel colored, but being as rock hard as my abs ;), a quick trip to the grocery store to restock on ingredients to make the third batch and fiiiinally… the third batch turned out okay! THANK THE COOKING GODS!!! Martha, Julia & Rachel – I love you guys for pulling me through this one!

Let’s get to the recipe:

  • 2 cups White Sugar
  • 2 cups Heavy Cream (I used whipping cream) – I also used a tad more than 2 cups on my third attempt
  • 1 cup light Corn Syrup
  • 1/2 tsp Fleur De Sea Salt
  • 5 tbsp Butter
  • 1 tsp Vanilla
  • Extra Fleur De Sea Salt for topping the caramels

1. Cover a 9×9 glass baking pan with parchment paper
2. Combine sugar, syrup, salt, vanilla and 1 cup of cream in a deep pot. Stir continuously and bring to a boil over medium heat. Once it’s boiling add the remaining cream slowly. I tried to add it in a swirling motion.
3. Reduce to a low boil for 5-6 minutes without stirring. (it will bubble a lot at this point, but don’t worry too much, just make sure you have a deep pot).
4. Add butter chunks, one tablespoon at a time & evenly dispersed throughout the pot. Boil to 242°F. This will take 30-45minutes. Around this time your caramels will turn a golden brown. When they reach 242°F (they should be a nice light caramel color as well), pour into the parchment pan. Let sit till firm. The caramel should be nice and soft – a good chewy texture.
5. Sprinkle with Fleur De Sel Sea Salt (even normal sea salt will work fine). I picked up some Fleur De Sel Sea Salt from Sobey’s – try not to choke over the price, it’s definitely worth the unique taste.

**Note, you will need a good candy thermometer for this recipe – you can get them at Wal-Mart. I think mine wasn’t working. After the third time, I started to know what to look for and just based it off of timing of the recipe and the color of the caramel (don’t let it get an amber brown, just a nice light caramel color).**

Cut into your desired size, cut out a strip of wax paper, wrap the little caramel and set to the side. Depending on the size of your caramels, this recipe should make between 70-100 caramels. Perfect to share!

Carlene

Salted Caramels | bsinthekitchen.com

This fab little recipe was adapted from the Indecisive Baker.

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Comments

  2. Oooh, these look so good; I’ve made a recipe for Sea Salt Caramels before and LOVE them!!! Also, I have the exact same container of Fleur de Sel… got mine in France, actually! How cool. 😉

  3. Why is getting “credit” for a recipe so important? Blogging is for sharing ideas, not for ego-stroking. Artists who insist on getting credit instead of sharing openly die, and their art dies with them.

  4. Noticed your recipe on TasteSpotting!! Congrats Carlene!! These were such a great idea for the mail and tasted delicious by the time they arrived!!

  6. This recipe was ripped exactly from Not So Humble Pie, right down to the sea salt brand used. I’d recommend giving some kind of credit, especially now that it has been aggregated to another page. Poor form.

    • Hi CassPuff,

      Thanks for the reply. We actually used this recipe from the Indecisive Baker (http://indecisivebaker.blogspot.com/2010/04/salted-caramels.html) – possibly she used her’s?? So hard to say in the blogging world! I just altered the post to include the link to Rebecca’s page (note taken: don’t type up recipes after midnight and after a long day at work – you forget the little things! haha). Also for the sea salt, that was the brand that happened to be at our Sobey’s. Unfortunately, out here on the Canadian Prairies, we don’t get many options for fancier ingredients – too bad, hey?! One day I dream of visiting a large urban centre and stocking up on the fanciest of fancy ingredients!! I’m sure Rebecca is flattered that we used her recipe because it’s so great! Most salted caramel recipes out there are the same (ie. corn syrup, sea salt, sugar, butter and cream). We hope someone copies ours & shares these delightful treats with their friends & families to spread more smiles around!

      Thanks again for the heads up & checking out the blog! Feedback is always welcome! 🙂

      Carlene & Bob

      • Just wanted to clear the air.

        The caramel recipe did originate in my kitchen and is a modified family recipe.

        Rebecca is a longtime follower of my blog and it is where she found my recipe. She posted it to her own blog the Indecisive Baker but did not attribute it. I don’t take issue with your giving credit to Rebecca as you didn’t know where the recipe had originated.

        This recipe has been reposted on many blogs (with attribution) and I am quite happy with that, since it is the sign of a successful and delicious recipe. I’m also happy to see the caramels posted here, I would just appreciate the recipe being properly attributed and praise correctly addressed.

        No hard feelings. I’m glad you like my caramels, they’re probably one of the most amazing things to come out of my kitchen.

        All my best,

        Ms. H

    • You speak of poor form. Is it good form to try and belittle someone whom you don’t even know? Is it good form to troll on websites/blogs with so obviously strong and good intentions?

      I agree with the fact that appropriate links and recognition should be documented when sharing another recipe, but if you are on here to complain about “poor form” then you’re here for the wrong reason.

      Enjoy the site for what it is, and perhaps contribute in a more positive way. Do you have any suggestions for other sites that the folks at bsinthekitchen can link to? That way they can both benefit from the sharing.

    • “This fab little recipe was adapted from the Indecisive Baker. ” (looks like credit was given) Perhaps the Indecisive Baker forgot to credit Not So Humble Pie??