Salt caramels are easy to make and have a very unique taste since sea salt goes so well with caramel. Method Add sugar, cream, corn syrup and butter to a heavy candy pot and slowly bring to a boil on medium-medium low heat. It takes a while to heat up but if you rush this you are likely to burn your pot. Lower the heat and put a lid on for a few minutes, this is to clean up the sides of the pot of sugar, which can ruin the candy. Take the lid off and put a candy thermometer on the pot and bring to 248 degrees F. Firm Ball (244-248° F) (118-120° C) This gives you around an 87% sugar concentration It takes a while to bring the mixture up to 248 degrees F, so go slowly. Once you hit the correct temperature remove the thermometer and add the sea salt and vanilla. Stir slowly and becareful since this is a very hot mixture. Pour the mix into an 8 x 8 inch, or smaller silicon form. We like silicon since you do not need to butter the dish and it is flexible when you remove them. While hot put about 1/2 teaspoon of sea salt on top. Let stand, uncovered for about 24 hours. Cut into pieces and wrap in wax paper to store. Update: This year we made a double batch so we used a larger 3 quart sauce pot. We adjusted the temperature down a little to avoid burning anything.
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