I don’t know why, but sea salt caramels are everywhere. I was given some as a birthday gift in September (Thanks! Maggie). There have been lots of articles about them on websites and in newpapers and magazines. I was given some homemade ones as a Christmas gift. One of the reasons they have become so popuplar is probably because of that sweet and salty flavor combination that we all know and love.
Here are some of the Vanilla Sea Salt Caramels I was given for Christmas. My freind Kathy, found this recipe the Minneapolis Star/Trib, just before Christmas. Since a box of homemade salt caramels would make nice Valentine gift, I'll share with you the recipe that Kathy made for me.
Vanilla Sea Salt Caramels
From “Brittles, Barks, & Bonbons: Delicious Recipes for Quick and Easy Candy,” by Charity Ferreira
¾ cup (1 ½ sticks) unsalted butter, plus more for pan
2 ¼ cups sugar
1 cup light corn syrup
1 cup heavy cream
½ cup water
2 ¼ teaspoons sea salt
1/2 vanilla bean, split lengthwise and seeds scraped out or 1 tablespoon vanilla extract
Generously butter sides and bottom of an 8-inch square disposable foil cake pan; place on a baking sheet for stability.
In large pot over medium-low heat, stir together butter, sugar, corn syrup, cream, water, salt and vanilla bean and seeds (if using vanilla extract, don’t add yet) until sugar is dissolved and butter is melted.
Increase heat and bring the mixture to a simmer. Cook, stirring occasionally with a heatproof spatula or a wooden spoon, until mixture turns a pale golden brown and registers about 250degrees on a candy thermometer, 18 to 25 minutes.
Remove from heat and carefully stir in vanilla extract, if using (the mixture will bubble up).
Immediately, pour caramel into prepared pan. Let stand at room temperature until top is set, about 20 minutes, then refrigerate until firm enough to cut, about 2 ½ hours.
Bend sides of pan to remove caramel and place on a cutting board. Use a sharp knife to cut caramel into 1-inch squares. Wrap each piece in 4-inch square of food-safe cello or other paper, twist ends closed and store airtight in refrigerator up to 2 weeks. The caramels will taste best if you bring them to room temperature before eating.