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The Adventure of Salted Caramels

August 20th, 2010 · 16 Comments · Candy, Dessert

Salted Caramels |

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!


Salted Caramels |

This fab little recipe was adapted from the Indecisive Baker.

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16 Comments so far ↓

  • Vanilla Bean Salted Caramels | BS' In The Kitchen

    […] quick and impressive recipe, salted caramels may just be up your alley! I’ve made my original salted caramel recipe a few times now and just about have it down to a science, but this time I wanted to do […]

  • Kelly Bergman

    Mmmm! They look so good they are making the fillings in my teeth hurt!

  • Indecisive Baker

    Your caramels look fantastic! It took me twice to get my batch right- so some troubles there. I’ve recently run across several different flavors of sea salt and I’m thinking a few new kinds could produce some excellent results!

    Ms. Humble- An honest mistake that you were not credited. Your recipe was one of MANY that I have jotted down on an index card at wee hours in the morning and sat aside on the desk until a cooking note struck my fancy. I do try hard to give credit where credit is due, and I apologize that you weren’t noted. My original post has been edited to link to your recipe.

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