Ingredients
- 14 1/2 ounces sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1/4 teaspoon cream of tartar
- 1 cup heavy cream, room temperature
- 2 teaspoons soy sauce
- 8 tablespoons unsalted butter, cut into 8 pieces, at room temperature
- 1 teaspoon coarse sea salt
Directions
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.
1 Video | Photo: Dark Salty Caramels Recipe
















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By VinoGirl
Columbus, Ohio
on December 05, 2012
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OMG these are good. I need to get a candy thermometer though because I think mine were too tacky\soft. But oh were they yummy. Thanks Alton Brown!! I put some Habanero salt on mine to add a kick. It is interesting to have the sweet, the salty and the hot!
By Mrsmillar
Greeley, CO
on December 01, 2012
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Follow the instructions, look at the color of sugar...pay attention. I cooked this today at 7800 ft (altitude Best textured caramels I've ever made, tasted fantastic. Will make these again... All of you foodies, stop trying so hard, these are easy and yummy.
By successful home...
on November 29, 2012
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Can not emphasize enough that you follow the color keys. The time is more of a guide line. I (the son only used a timer for the first 5 min step and the 2 min cooling step. Candy thermometers are really a great thing to have. Only cost about 10 bucks or so and you can use it with chocolate and other candy items. Also, we are cutting them at 1 inch by 1/2 inch because there was some issue to the size being too much. However, I have not had any complaints and our only mistake was our fault. This is a great base recipe. I will be experimenting with using bourbon and red wine (not together for new flavors. Thank you very much Alton Brown!!!!
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