Sea Salt Caramel Recipe
Sweet and Salty is a great combinations so try out this recipe of a classic candy that is soft, dense and chewy with a hint of saltiness.
Ingredients
| Water | 1/4 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Light corn syrup | 1/4 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Butter | 5 Tablespoon | |
| Vanilla extract | 1/2 Teaspoon | |
| 1 Tsp. Coarse Sea Salt | ||
| Oil or Cooking Spray | ||
Directions
Line an 8-inch baking pan with wax paper, then brush and spray lightly with oil.
In a large sauce pan combine water, sugar and corn syrup and bring them to a boil over medium-high heat. Boil until mixture is a warm golden brown. Don’t stir, just swirl the pan.
In a smaller sauce pan combine the heavy cream, butter, vanilla extract and sea salt over a medium heat and allow for mixture to come to a simmer. Then turn off the heat and set aside.
When the sugar mixture is done, turn the heat off and slowly add the cream mixture into the sugar mixture. It will bubble violently. Stir in the vanilla with a wooden spoon and cook over medium heat for about 20 minutes, until mixture reaches 248 degrees.
Pour the caramel into the prepared pan and refrigerate until completely cooled and firm, about 4 hours.
When the caramel is cold take out of the pan and take off the wax paper. Cut the caramel into 1-inch pieces. Sprinkle each piece with a dash of sea salt and wrap in wax paper. Store in the refrigerator . Enjoy!
In a large sauce pan combine water, sugar and corn syrup and bring them to a boil over medium-high heat. Boil until mixture is a warm golden brown. Don’t stir, just swirl the pan.
In a smaller sauce pan combine the heavy cream, butter, vanilla extract and sea salt over a medium heat and allow for mixture to come to a simmer. Then turn off the heat and set aside.
When the sugar mixture is done, turn the heat off and slowly add the cream mixture into the sugar mixture. It will bubble violently. Stir in the vanilla with a wooden spoon and cook over medium heat for about 20 minutes, until mixture reaches 248 degrees.
Pour the caramel into the prepared pan and refrigerate until completely cooled and firm, about 4 hours.
When the caramel is cold take out of the pan and take off the wax paper. Cut the caramel into 1-inch pieces. Sprinkle each piece with a dash of sea salt and wrap in wax paper. Store in the refrigerator . Enjoy!
Chef
