STREAMING NOW: Taste Testers

Salted Butter Caramels

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The mix of salty and sweet here is so good--because the salt makes your mouth water and the chewy caramel and chocolaty coating. (Originally from Truffles, Candies & Confections by Carole Bloome)”
READY IN:
3hrs 45mins
SERVES:
32
UNITS:
US

Ingredients Nutrition

Directions

  1. Line an 8-inch square baking pan with aluminum foil that overhangs. with a paper towel, coat the bottom and sides of the foul with 1 tbsp of the oil.
  2. In a 4-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil. Add the sugar, corn syrup and home and stir constantly with a wooden spoon or heatproof spatula until the mixture comes to a boil (about 5 minutes).
  3. Wash down the sides of the pan two times with a pastry brush dipped in water to prevent the sugar from crystallizing.
  4. Place a candy thermometer in the pan, increase the heat to medium-high, and cook the mixture, stirring occasionally until it registers 257°F on the thermometer (about 15 minutes [ hard ball stage if dropped in a glass of cold water].
  5. Remove the pan from the heat and stir in the butter, vanilla paste, and 2 teaspoons of the sea salt.
  6. Pour the caramel into the prepared pan and let it sit at room temperature until cool and set (about 1 hour).
  7. With the remaining tbsp of oil, coat a cutting board and the blade of a large chefs knife. cut the caramel into eight 1-inch wide strips, then cut each strip into four pieces.
  8. Melt and temper the chocolate. place a caramel in the chocolate, coating it completely. with a fork, remove it, shake off the excess, and let fry on a baking sheet.
  9. While the chocolate is still not set, sprinkle on the remaining sea salt, and let set up for about 2 hours.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: