Chocolate Caramels With Sea Salt
- Total Time
- 55 minutes, plus cooling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼ pound/114 grams (1 stick) unsalted butter
- 1¼cups/300 milliliters heavy cream
- 2 cups/400 grams granulated sugar
- 5 ounces/143 grams bittersweet chocolate (70 percent cacao solids), broken into pieces
- 1 teaspoon flaky sea salt, such as Maldon
Nutritional analysis per serving (100 servings)
41 calories; 2 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 0 grams protein; 20 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Line an 8-inch square pan with parchment paper or aluminum foil, leaving an extra inch or two hanging over the sides.
- Step 2
In a small saucepan, heat butter and cream until melted and hot, but do not allow mixture to boil.
- Step 3
Make the caramel: Pour sugar into a large saucepan fitted with a candy or instant-read thermometer. Heat sugar over medium heat until areas begin to melt and turn brown. Using a wooden or silicone spoon, stir melted areas to redistribute the heat. Continue to melt sugar, stirring gently to break up clumps until it is dark brown, bubbling and clear, about 330 degrees. This will take about 15 minutes.
- Step 4
Immediately pour cream-butter mixture through a strainer into caramelized sugar, but be careful: It will bubble wildly. Heat the mixture over medium-high heat to 255 degrees. This will take about 10 minutes.
- Step 5
Reduce heat to very low, add chocolate, and stir until melted and smooth.
- Step 6
Pour mixture into lined pan and let cool 20 minutes. Sprinkle salt on top. Let cool at room temperature until firm, about 3 hours or overnight. (If weather is hot and humid, chill in refrigerator.)
- Step 7
When caramels are cool and firm, use the parchment paper or aluminum foil to lift caramel slab out of pan. Using a large sharp knife and a ruler, cut into small squares, about ¾ inch. Refrigerated caramel will need to soften slightly at room temperature before cutting.
Private Notes
Comments
I've looked at other recipes' ratios of butter/sugar/cream and I think the listing of butter in this recipe might be a typo. In other recipes, the amount of butter used per ~2 cups of sugar and ~1 cup of cream was 4 TABLESPOONS. This calls for 4 STICKS. An insanely huge amount and understandable why other people had poorly made candies with too much butterfat.
I'll try making this with 4 TBSP of butter and post again.
Thank you so much for your comments! We've had the recipe retested and updated it to reflect what our testers have found. (The video, unfortunately, does not reflect those changes, but it still gives a good sense of the process.)
I heeded the advice of other commenters and reduced the butter significantly. I used one stick, or 1/4 pound of butter. The caramels haven't fully cooled yet, but the consistency and the flavor both seem right to me. I will comment further if I've gotten it wrong.
The result for me was too hard and somehow crumbly. I’m disappointed but perhaps I messed up the recipe somehow
How does one cut these into individual caramels? I’ve tried twice with no success.
Pro tip: Line the dish with good quality (heat resistant) cling film: a lot easier than parchment paper or aluminum foil and provides for a crease free lining. Use a spatula to remove any air pockets before chilling.
Advertisement