The combination of smooth, sweet caramel, crunchy salt crystals, and bittersweet chocolate may sound unusual, but it makes these candies impossible to put down.
Sea salt has become a fashionable ingredient, and should not be hard to find in a well-stocked grocery store. I like to use a salt that has delicate, flaky grains, like fleur de sel, because those add a wonderful texture as well as flavor. If you can't find sea salt, you can substitute a sprinkling of another large-grained salt, like kosher salt.
- 1 1/3 cup heavy cream
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/3 cup honey
- 6 tbsp butter, cut into small pieces
- 1 tsp vanilla extract
- 3 tsp sea salt, such as fleur de sel
- 1 lb bittersweet chocolate, chopped
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. 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.
3. Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.
4. Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.
5. Pour into prepared pan and let set at room temperature until firm enough to cut.
6. Cut the caramel into small squares or strips with a chef’s knife.
7. 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.