Salted Butter Caramels Recipes

SALTED BUTTER CARAMELS

Steps:

• Line an 8-by-8-inch baking pan with aluminum foil that extends over the sides. Grease with vegetable oil. In a heavy 4-quart saucepan, bring the cream to a boil. Add the sugar, corn syrup and honey and stir constantly with a wooden spoon until the mixture comes to a boil. Cook, stirring occasionally, until the mixture reaches 257 degrees on a candy thermometer, 15 to 30 minutes.
• Remove the pan from the heat and, with oven mitts on, stir in the butter, vanilla and 2 teaspoons salt. Pour into the prepared pan and let cool. If you are not coating them in chocolate, let cool slightly and sprinkle with the remaining salt. When completely cool, coat a cutting board and the blade of a large chef's knife with vegetable oil. Invert the caramel onto the cutting board; peel off the foil and invert again. Cut the caramel into 8 1-inch-wide strips; then cut each strip into 1/2-inch pieces.
• To coat with chocolate, melt the chocolate in a double boiler (temper it if you want the coating to have polish; directions can be found at www.baking 911.com). Using a fork to hold the caramel pieces, dip them one at a time into the chocolate and set them on a rack to cool. After dipping 4 caramels, sprinkle each with a little of the remaining sea salt. Transfer to parchment paper to set up and cool.

SALTED BUTTER CARAMEL

Steps:

• Place heavy cream and butter in a small saucepan and bring to a boil. Meanwhile, in a larger saucepan place sugar and corn syrup. When the cream/butter mixture is boiling, add the fleur de sel, stir, then strain into a bowl and set aside. Meanwhile the sugar/corn syrup mixture should be in the early stages of melting and turning to caramel. Gently move the darker, melted parts of the sugar around the pot, so everything cooks to the same consistency. Bring the caramel to an amber color until a thermometer registers 145 degrees C (and up to 160 degrees C), then turn off the heat and add the cream/butter mixture, a little bit at a time (the mixture will bubble up). Turn on the heat and cook to 120 C degrees. Turn off the heat, remove the thermometer and pour the caramel into a baking sheet lined with parchment paper. Cool to room temperature, about 2 hours.
• When caramel is cool, remove from the pan. Using a small paring knife go around the edge and flip over onto parchment paper sprayed with non-stick spray. Give it a quick tap and when it comes out remove the parchment paper. Cut into small pieces (about 5 dozen) using a knife or scissors. Place a caramel in the middle of a wrapper, wrap and twist the ends.

SALTED BUTTER CARAMELS

Steps:

• Line an 8-inch-square baking pan with aluminum foil that extends over the sides. With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil. Set aside.
• In a 4-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil. Add the sugar, corn syrup, and honey and stir constantly with a wooden spoon or heatproof spatula until the mixture comes to a boil (about 5 minutes). Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
• 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).
• Remove the pan from the heat and stir in the butter, vanilla paste, and 2 teaspoons of the sea salt.
• Pour the caramel into the prepared pan and let it sit at room temperature until cool and set (about 1 hour). With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chef's knife. Remove the candy from the pan by by lifting out the foil; invert the caramel onto the cutting board and peel the foil off of the caramel. Cut the caramel into eight 1-inch-wide strips, then cut each strip into four pieces.
• Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30). Place a caramel into the tempered chocolate, coating it completely. With a dipper or fork remove the caramel from the chocolate, carefully shake off the excess chocolate, and slide the caramel off the dipper onto the paper. After dipping 4 caramels, sprinkle the center of the top of each with a pinch of sea salt.
• Let the caramels set up at room temperature, or chill in the refrigerator for 15 minutes. In a tightly covered container between layers of waxed paper, the caramels will keep for 1 month at room temperature.

SALTED BUTTER CARAMELS

Steps:

• 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.
• 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).
• Wash down the sides of the pan two times with a pastry brush dipped in water to prevent the sugar from crystallizing.
• 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].
• Remove the pan from the heat and stir in the butter, vanilla paste, and 2 teaspoons of the sea salt.
• Pour the caramel into the prepared pan and let it sit at room temperature until cool and set (about 1 hour).
• 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.
• 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.
• While the chocolate is still not set, sprinkle on the remaining sea salt, and let set up for about 2 hours.