Best Salted Butter Caramels Recipes

SALTED BUTTER CARAMELS

Steps:

• Line an 8-by-8-inch baking pan with aluminum foil that extends over the sides. Grease with vegetable oil. In a heavy 4-quart saucepan, bring the cream to a boil. Add the sugar, corn syrup and honey and stir constantly with a wooden spoon until the mixture comes to a boil. Cook, stirring occasionally, until the mixture reaches 257 degrees on a candy thermometer, 15 to 30 minutes.
• Remove the pan from the heat and, with oven mitts on, stir in the butter, vanilla and 2 teaspoons salt. Pour into the prepared pan and let cool. If you are not coating them in chocolate, let cool slightly and sprinkle with the remaining salt. When completely cool, coat a cutting board and the blade of a large chef's knife with vegetable oil. Invert the caramel onto the cutting board; peel off the foil and invert again. Cut the caramel into 8 1-inch-wide strips; then cut each strip into 1/2-inch pieces.
• To coat with chocolate, melt the chocolate in a double boiler (temper it if you want the coating to have polish; directions can be found at www.baking 911.com). Using a fork to hold the caramel pieces, dip them one at a time into the chocolate and set them on a rack to cool. After dipping 4 caramels, sprinkle each with a little of the remaining sea salt. Transfer to parchment paper to set up and cool.

SALTED BUTTER CARAMELS

Steps:

• Lightly coat an 8x8" baking pan with nonstick spray and line with parchment paper leaving a 2” overhang on all sides. Place cream in a small saucepan and scrape in seeds from vanilla bean; add pod. Heat over medium heat until cream just begins to steam, about 5 minutes; remove from heat and let cool slightly; remove vanilla pod. Fit a small saucepan with thermometer and bring sugar, corn syrup, and ¼ cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until thermometer registers 350° and mixture turns a deep amber color, about 5 minutes. Remove from heat and stir in vanilla cream and a pinch of fleur de sel (mixture will bubble vigorously, then the heat will drop quite a bit). Return to medium heat and cook, stirring, until thermometer registers 248° and caramel is smooth, about 1 minute. Remove caramel from heat and whisk in butter, a little at a time, until smooth. Pour mixture into prepared baking pan and let cool 4 hours or overnight. Using parchment paper, lift caramel from pan; cut into ¾” pieces and sprinkle with fleur de sel before serving. Do Ahead: Caramels can be made 5 days ahead. Store wrapped tightly at room temperature.