The combination of sweet caramel, crunchy sea salt crystals, and dark chocolate make these sea salt caramels impossible to put down and the perfect treat for any occasion.
Years ago we were in Seattle, one of our favorite cities, and stopped in for a drink at a Restaurant named Purple. We sat at the bar and ordered a glass of wine, and checking out their dessert menu I noticed they had sea salt caramels on there, so of course I had to order them. They were incredible. So incredible that I couldn’t stop thinking about them so I came home and immediately looked for a similar recipe. I found this one on About.com and was very excited with how good it was. I would venture to say these caramels are even better than the ones we had in Seattle, but that’s just my opinion. 🙂
These caramels have truly become a favorite over the years. I have friends that started a tradition of getting together and making them for teachers and neighbors every year, I’ve made them several times for holiday parties, and this year my best friend even won a Christmas treats competition with them! If you love salted caramel, if you love chocolate, if you love sweets, then you are going to LOVE these caramels! I promise you, you will not be disappointed!!! 🙂
- 1⅓ cup heavy cream
- 2 cups granulated sugar
- ½ cup light corn syrup
- ⅓ cup honey
- 6 TBPS butter, cut into small pieces
- 1 tsp vanilla extract
- 3 tsp sea salt
- 1 lb bittersweet chocolate, chopped
- Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- 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.
- Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.
- Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.
- Pour into prepared pan and place it in the refrigerator, or freezer, until firm enough to cut.
- Cut the caramel into small squares or strips with a chef's knife.
- 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. 8. While chocolate is still wet, sprinkle on the remaining salt and allow to set completely. Store them in the freezer and take them out about 15 minutes before serving.