Monday, February 9, 2009

Sea Salt Caramels


I have a section on my "favorties" just for recipes I want to make, mostly from food blogs. There are about a 3.5 million on there, and I do go in there and make something from time to time, but not as often as I want to. However, I've had this Sea Salt Caramel recipe bookmarked for a long time, and finally made it a little while ago. I'm glad I finally did! They are so good, and they are not at all hard to make. My daughter and I made these together, and we both had fun. I used local honey, local cream, and Flor de Sal from the southern coast of mainland Portugal. I did only cook the mixture to 235 degrees instead of 250. This is the perfect texture for me. They were gone very quickly, and I'm sorry to say that I was the culprit for most of them.

I know that every post on my blog lately seems to be either caramel or pasta-related, and I'm sorry, but it's just Who I Am.

Sea Salt Caramels
from Salt and Chocolate

1/4 cup light corn syrup
1/2 cup honey
1 cup sugar
3/4 teaspoon of coarse sea salt
2 cups heavy cream
3 tablespoon butter, cut into small pieces at room temperature

Line the bottom and sides of a 8 or 9 inch baking pan with parchment paper (this really helps things). Let it hang over the sides of the pan so that it is easier to remove the carmels. In a large saucepan at least 3 quarts, combine the corn syrup, honey, sugar and sea salt and bring to a boil. Let the mixture cook until it reaches 305 degrees. During this time place the cream in a small saucepan and warm on the stove until it is just at a simmer. Turn off the heat and cover it so that it stays warm. Once the carmel is at 305 degrees, take it off the heat and add in the butter, stirring until its melted and combined. Then add in the cream slowly so that it won't bubble up violently. Once you have added all of the cream, stir the mixture until combined. Return the pan to the heat and cook on medium heat until the mixture reaches 235-250 degrees (the temp. is up to you). Pour the carmel into the pan and refrigerate until set before removing and cutting into individual pieces.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

8 comments:

HoneyB said...

They look great Dishy! I love salt and sweet together soooo much!

LadyJayPee said...

If caramel & pasta are "just who you are", then no wonder I like you. They are two of my favorite food groups. :))) That photo is fabulous.

Linda said...

LOL at that's just who you are. :))

The caramels look amazing. I def am going to try them, Dishy--I've never had homemade caramels before. Sad, isn't it?

Katy said...

Will you just look and see how beautiful those caramels are? Perfect! And sweet and salty? I just know they're superb!

Sara said...

How pretty! I've never made caramels at home before, but I've always wanted to try.

Cookin'mama said...

Those look wonderful, Dish! I am a little afraid to make them because I can see myself not sharing.

Susie said...

I made caramels over the holidays and they were soooooo good. I love the idea of the sea salt.

Your photos are always the cutest too!

BTW - Come on over to my blog, cuz I tagged you! :)

Jacqualine of Trades said...

Just made them. They are easy to make as long as you are patient and they taste awesome. Thanks for the recipe!