Salted Caramels? Yes, Please!!

If you're like me, you find making caramel intimidating.  I did, at least, until I made these.  Trust me when I tell you that they are heaven in your mouth!  Another great aspect... You can freeze them!  I love that part!  I made a whole batch and froze half of it.  When I had a craving, I pulled a few out and let them soften up a little, for about 15 minutes (so they wouldn't break my teeth) and then ate until I was satisfied.  Here's the recipe...

Ingredients:
1 1/3c heavy cream
2c granulated sugar
1/2c light corn syrup
1/3c honey
6T butter, cut into tablespoons
1t vanilla extract
3t sea salt (do not use kosher or table salt. It won't dissolve correctly)
1 bag of 70% Cacao chocolate chips (Ghiradelli)

1. Prepare an 8-inch baking pan by lining it with aluminum foil and spray 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 until it begins to boil. Periodically (this is important!!), 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 2t of salt.
5. Pour into the prepared pan and place in the refrigerator until  firm enough to cut.
6. Cut the caramel into strips and then small squares using a chefs knife. (They are kinda rich so small squares work best for me, but make into whatever size suits you and your tastes.)
7. After cutting the caramels, put them on a wax paper lined baking sheet so they aren't touching and place it in the freezer for at least 10 minutes.  The colder they are, the easier they are to dip in the chocolate.
8. Place the remainder of sea salt in a small dish next to your work area so that you have it right at your fingertips when needed.  (You may need a little more than 1t.  Just add whatever you want to the dish.)
9. Temper the chocolate and dip the caramels in one at a time, shaking (or tapping) of the excess.
10. Place candy on a wax lined baking sheet and while the chocolate is still wet (almost set) sprinkle on the sea salt. If you do this while it is too warm, the salt will melt right into the chocolate.  If you wait too long, it won't stick.  Timing is everything!

These are SO good!  I think I'm going to pull some out of the freezer now. :)  Until next time...

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
Read more at http://tatertotsandjello.com/2012/12/happy-holidays-make-homemade-sea-salt-caramels.html#laHviGh1ReEyoH8h.99

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 tablespoons
1 tsp vanilla extract
3 tsp sea salt
1 bag 70% Cacao Chocolate chips
Read more at http://tatertotsandjello.com/2012/12/happy-holidays-make-homemade-sea-salt-caramels.html#laHviGh1ReEyoH8h.99

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 tablespoons
1 tsp vanilla extract
3 tsp sea salt
1 bag 70% Cacao Chocolate chips
Read more at http://tatertotsandjello.com/2012/12/happy-holidays-make-homemade-sea-salt-caramels.html#laHviGh1ReEyoH8h.9

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 tablespoons
1 tsp vanilla extract
3 tsp sea salt
1 bag 70% Cacao Chocolate chips
Read more at http://tatertotsandjello.com/2012/12/happy-holidays-make-homemade-sea-salt-caramels.html#laHviGh1ReEyoH8h.99