Ingrédients pour Sea Salt Caramels
- Heavy Cream
- Granulated Sugar
- Light Corn Syrup
- ¼ cup honey
- 6 tablespoons (3 ounces) unsalted butter
- Vanilla Extract
- Sea Salt
- Bittersweet Chocolate
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Comment préparer Sea Salt Caramels
- Line an 8-inch baking pan with aluminum foil, leaving an overhang on the sides for easy lifting. Spray the foil with nonstick cooking spray.
- In a large, heavy-bottomed saucepan, combine 1 cup heavy cream and bring to a gentle boil over medium-high heat.
- Carefully add 1 ½ cups granulated sugar, ½ cup light corn syrup, and ¼ cup honey. Stir constantly until the sugar dissolves and the mixture comes to a rolling boil.
- Clip a candy thermometer to the side of the pan, ensuring it doesn't touch the bottom. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent crystallization.
- Continue cooking, stirring occasionally, until the candy thermometer reads 257°F (125°C) – the firm-ball stage.
- Immediately remove the pan from the heat. Stir in 6 tablespoons (3 ounces) unsalted butter, 1 teaspoon pure vanilla extract, and 2 teaspoons sea salt until smooth and combined.
- Pour the caramel mixture into the prepared pan and let cool completely at room temperature, or chill in the refrigerator for faster setting (about 2-3 hours).
- Once firm, lift the caramels from the pan using the foil overhang. Cut into small squares or strips using a sharp knife.
- Temper 8 ounces of your favorite semi-sweet chocolate according to package instructions. Dip each caramel into the tempered chocolate, allowing excess to drip off.
- Place the chocolate-covered caramels onto a baking sheet lined with waxed paper or parchment paper.
- While the chocolate is still wet, sprinkle the remaining 1 teaspoon of sea salt evenly over the caramels.
- Refrigerate until the chocolate is completely set before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
59g
Fat
16g
Carbs
5g
