Monday, December 19, 2011

Sea Salt caramels

  • 1 cup heavy whipping cream
  • 5 tablespoons unsalted butter, cubed
  • 1 teaspoon sea salt, plus more for topping
  • 1 1/2 cups granulated sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water

  1. 1Line an 8-by-8-inch baking pan with parchment paper and brush or spray lightly with oil. Set aside.
  2. 2In a small saucepan, bring heavy cream, butter and salt to a boil. Remove from heat and set aside.
  3. 3In a large saucepan over high heat, stir together sugar, corn syrup and water until sugar is dissolved. Boil without stirring (you can gently swirl the entire saucepan occasionally to ensure even heating) until mixture turns to a light golden caramel color.
  4. 4Lower heat to a simmer and very carefully pour cream mixture into large saucepan. Stirring constantly, bring mixture to a temperature of 250 degrees F, or "firm ball" stage.
  5. 5Pour mixture into baking pan and allow to cool completely, about 2 hours. Half an hour after pouring, sprinkle caramel with more sea salt as desired.
  6. 6Remove caramel from baking pan by lifting the parchment paper and, using a very sharp, warm knife, cut the caramel into 1-inch squares. Wrap each piece in a 4-inch square of wax paper, twisting two ends to seal.

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