I love candy. Wait have I started a post with this before? I’m sure I have, but there isn’t enough times I can tell you how much I like candy. Because I really really love it. I’ve been a candy freak for a long time now. And I think I will be a candy freak for the rest of my life. At least I hope so 🙂.
I love eating candy and I love making candy! Candy making is a process but completely worth it! The hardest part while making candy is getting the sugar in the candy to the right temperature. It must reach that perfect temperature to create the right consistency. Otherwise the candy won’t set correctly. So a candy thermometer is key in candy making. It is actually very inexpensive and definitely worth it to have in your kitchen! You will use it more than you think 🙂.
For my most recent candy making experience I made caramels! And not just basic caramels – Salted Caramels. Caramels with that added sea salt touch.
Caramel candy in perfect form!
The sea salt really adds a great flavor to the caramels. The saltiness compliments the sugary-ness perfectly!
These caramels are incredibly chewy. Which is the best part! You take a small bite and chew and chew that sugary, caramel goodness. At that first bit your mouth sings with amazing flavor, and after each chew more and more flavor comes out of the caramel. I really can’t explain how wonderful these caramels are. I mean I am trying to explain it now and I am definitely not doing them justice. You just have to try them yourself and see just how good they are!
The sea salt I used in these caramels is Trapani Sea Salt, which is an Italian coarse sea salt. You can use Fleur de Sel (which is what the original recipe called for), or any type of coarse sea salt. Use whatever sea salt you find at your local gourmet market, or whatever you have on hand. You also don’t even have to add the salt if you don’t want to. But, if possible, I definitely recommend using the sea salt. It really brings these caramels to a whole new level!
Enjoy the caramel, salty, chewy goodness 🙂!
For Printable Recipe, Click here!
Makes: 16 Caramel Candies
1 ½ cups Sugar
¼ cup Light Corn Syrup
¼ cup Water
1 cup Heavy Cream
5 tbsp. Unsalted Butter
1 tsp. Coarse Sea Salt (I used Trapani Sea Salt, which can be found at a Gourmet Market)
To prepare the pan, line the bottom and the sides of a 9×9 square baking pan with parchment paper. Lightly grease the parchment paper. Set aside until needed.
In a large, heavy saucepan, combine the sugar, light corn syrup, and water. Turn the heat onto medium and constantly stir until the sugar has dissolved. After the sugar has dissolved let the mixture boil until it turns a light caramel color, about 20 minutes. Do not stir the mixture, however you can carefully tilt and swirl the pan ever so often.
While the sugar is boiling, combine the heavy cream, butter, and sea salt in another saucepan. Bring the mixture to a boil on medium heat. Remove from the heat and set aside.
Once the sugar mixture reaches a caramel color, pour the heavy cream mixture in. The mixture will rapidly bubble up. Stir constantly until the caramel mixture reaches 249 degrees F, about 10-15 minutes. Pour the mixture into the prepared baking pan. Cool in the refrigerator for 2 hours.
Carefully remove the caramel from the baking pan (with the parchment paper still attached). Cut the caramel square in half. Starting from one side of each half, roll the caramel in a long roll. Cut each roll into 8 equal pieces. Sprinkle each piece with sea salt. Wrap each caramel candy in parchment paper. Enjoy 🙂.
These can be kept at room temperature for 2 weeks, or in a refrigerator/freezer for longer.