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Sea Salt Caramels

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“I have heard great things about Sea Salt Caramels and found this recipe on About.com. I have not given it a try yet, but soon will. If you get a chance to make it before I do, let me know what you think. Thanks, Brian”
READY IN:
40mins
SERVES:
36
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
  2. Place the cream in a large saucepan over medium-high heat and bring it to a boil.
  3. 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.
  4. Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.
  5. Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.
  6. Pour into prepared pan and let set at room temperature until firm enough to cut.
  7. Cut the caramel into small squares or strips with a chef’s knife.
  8. 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.

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