Sea Salt Caramels. The name conjures up a salty/sweet combination that is dangerously addictive. A decadent, gourmet confection that will make the perfect sweet treat for someone special. Super simple, with a short list of ingredients and a clip on candy thermometer the only special kitchen gear requirement. Valentine’s Day is just around the corner…

Ingredients

  • 1 cup heavy cream (not ultra-pasteurized)
  • 5 tablespoons unsalted butter, cut into pieces
  • 2 teaspoons course sea salt
  • 1 and 1/2 cups sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water

Equipment

  • 13×9” rectangular baking pan
  • Parchment paper
  • Candy thermometer (or a deep-fat thermometer)
  • Wax paper for wrapping or paper candy cups

Directions

1. Gather all of your ingredients.

2. Line the bottom and sides of the pan with parchment paper and lightly oil the paper.

3. Bring the cream, butter and sea salt to a boil in a small saucepan; remove from heat and set aside.

4. Boil the sugar, corn syrup and water in a heavy saucepan, stirring until sugar is dissolved. Bring to a boil, without stirring but gently swirling pan; then cook without stirring until the mixture reaches 248°F, the firm-ball stage.

5. Carefully stir in the cream mixture—the mixture will bubble up. The mixture will gradually go from an ivory color to a classic beige / caramel color. Simmer, stirring frequently, about 15 minutes. NOTE: The temperature should not go higher than 250°F. {{Candymaker Tip: To get the caramel consistency you want, test by dropping a spoonful of caramel into a bowl of cold water. It will form a ball, which you can test with your fingers. Stop cooking when the ball is the consistency that you want.}}

6. Pour the mixture into the baking pan and cool 2 hours. {{Optional– if you want to get fancy: You can cover your caramels in tempered melted chocolate; sprinkle the top with some grains of sea salt (pretty salts make a difference); or press in some culinary lavender buds.}}

7. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, folding ends or twisting to close like taffy. Quick alternative? Put the caramel into individual minature candy paper cups/foils.

8. I typically package a handful in a white treat box and wrap with a bow. Perfect for gifting.

Enjoy!