Recipe courtesy of Alton Brown
Show: Good Eats
Total:
5 hr 4 min
Active:
40 min
Yield:
64 (1-inch) caramels
Level:
Intermediate
Total:
5 hr 4 min
Active:
40 min
Yield:
64 (1-inch) caramels
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Line the bottom and sides of an 8-inch square pan with parchment paper.

Combine the sugar, water, corn syrup, and cream of tartar in a heavy 4-quart saucepan and put over high heat. Stir occasionally until the sugar has dissolved. Cover and continue to cook for 5 minutes.

Meanwhile, combine the heavy cream and soy sauce in a liquid measuring cup. Have this and the butter standing by.

Remove the lid from the sugar mixture, and attach a candy thermometer to the side of the pan. When the sugar mixture reaches 230 degrees F, reduce the heat to medium and cook, without stirring, until the syrup is a golden color and is approaching 300 degrees F, about 6 to 7 minutes. At this point, there is less likelihood of any crystallization, so gently swirl the pan to break up any hot pockets.

When the temperature approaches 350 degrees F, it will turn deep amber. Remove the pan from the heat, and gently swirl again to break up all of the hot pockets. Cool for 2 minutes.

Carefully incorporate the cream and soy mixture and the butter into the pan. Stir to combine. Return the caramel to medium heat, stir until the butter is completely melted, and continue cooking until it reaches 255 degrees F. Remove from the heat and pour into the parchment-lined pan, tap gently to release air bubbles.

Cool on a cooling rack for 30 minutes, and then sprinkle evenly with the salt. Continue cooling on the rack for an additional 3 1/2 hours. Cut into 1-inch pieces and wrap individually in parchment. Store in an airtight container for up to a week.

More from:

Dinner and a Movie

IDEAS YOU'LL LOVE

Caramel-Dipped Local Apples

Recipe courtesy of Nancy Fuller

Dark Chocolate Mousse

Recipe courtesy of Ellie Krieger

Caramel Candy

Recipe courtesy of Trisha Yearwood

Sweet, Spicy and Salty Candied Nut Mix

Recipe courtesy of Jeff Mauro

Beer-Pretzel Caramels

Recipe courtesy of Food Network Kitchen

Coconut Cupcakes

Recipe courtesy of Ina Garten

Caramel and Cashew Pull-Apart Bread with Coffee Ice Cream

Recipe courtesy of Nancy Fuller

Chocolate Chip Caramel Ice Cream Sundae

Recipe courtesy of Ree Drummond

Ice Cream Pie with Easy Caramel Sauce

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped Junior

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c
          powered by PubExchange

          Get Cooking