Sea Salt Caramels Food

SEA SALT CARAMELS

Steps:

• Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• Place the cream in a large saucepan over medium-high heat and bring it to a boil.
• Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.
• Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.
• Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.
• Pour into prepared pan and let set at room temperature until firm enough to cut.
• Cut the caramel into small squares or strips with a chef's knife.
• Temper the chocolate and dip the caramels in the chocolate one at a time. Place them on a baking sheet covered with waxed paper or foil to set. While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.

SEA SALT CARAMELS

Steps:

• In a medium, heavy bottomed saucepan, bring sugar, evaporated milk and heavy cream to a boil over medium heat. Add corn syrup and continue cooking until mixture reaches 230 degrees on a candy thermometer.
• Add butter, vanilla; cook, stirring constantly, until caramel reaches 240 degrees. Remove from heat, stir in salt; pour into a lightly oiled 13x9-inch baking dish (parchment paper in pan helps).
• Let cool at least 1 hour. Invert onto a cutting board covered with waxed or parchment paper and cut into 1-inch pieces with a sharp, lightly oiled knife. Caramels can be wrapped in waxed or parchment paper or cellophane. (To serve candy-store style, wrap individual pieces in parchment paper and secure ends with a twist.) Store airtight at cool room temperature (around 65) or in the refrigerator; will keep up to 3 weeks.

BOURBON-SEA SALT CARAMELS

Steps:

• Lightly coat an 8x8" baking pan with nonstick spray and line with parchment paper, leaving a 2" overhang on 2 sides; spray parchment.
• Bring sugar, corn syrup, and 1/2 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8-10 minutes.
• Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°F. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into 3/4" pieces, and wrap individually in parchment paper.
• DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.