Salted Caramels Recipe


by Courtesy of Chef Rob Henry, The Bakery at Sullivan University

Posted on August 15, 2009 at 6:42 PM

Updated Tuesday, Oct 13 at 6:19 PM

This recipe is said to be one of President Obama's favorites!

cup sugar

cup corn syrup

1/8 cup water

1 cup heavy cream

8 tablespoons butter

1 teaspoon Grey sea salt (available at gourmet retailers), plus enough for topping

tablespoon vanilla extract

8 oz chocolate

Prepare a square baking pan with spray and parchment paper.

In a saucepan, combine the sugar, corn syrup, and water over medium heat. Bring to a boil while brushing down the sides of the pan with a moist pastry brush. Continue to boil until a golden caramel color is obtained- do not stir! Swirl the pan if necessary to blend the caramel to an even color. It will turn quickly from golden caramel to burned if not watched closely.

While the sugar is melting, warm the butter, cream and salt over low heat until melted and blended.

Carefully add the simmering cream mixture to the caramel colored sugar (it will foam up vigorously). Add the vanilla and cook over medium heat until firm ball stage is reached on a candy thermometer, about 8-12 minutes. Pour into the prepared pan and allow to level, helping if necessary. Refrigerate until cool and set.

After cooling, melt the chocolate slowly over double boiler. Turn the cooled caramel out onto a parchment lined cutting board or pan. Using a pastry brush, paint a layer of chocolate onto the back of the caramel and let cool until set.

Turn the caramel over so that the chocolate side is down on the parchment. Cut the caramel into the size you desire, (recommended: 2"X2"). Pour the remaining chocolate over caramels to enrobe them. Sprinkle lightly with the remaining Grey Salt, allow to set completely, and enjoy!