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. If you like, you can substitute kosher salt for the sea salt. Table salt is not recommended, but if you must use it, use less than the recommended quantity. Do not use rock salt.
Ingredients:
- 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
Preparation:
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.
