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



















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 58 reviews
By bradpow1030
Harlem
on January 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I got a candy thermometer for Christmas and today was my first occasion to use it. Having never made candy before, I was pleasantly surprised by how easy and fun this recipe is.
I followed the recipe to the letter with solid results. The finished caramels are very different from your run-of-the-mill plastic-wrapped cubes. They are softer and have a more complex, toffee-like taste to them. I like the taste, and I think the salt adds volumes in both flavor and appearance, but I'd probably prefer a lighter caramel, so next time I'll cook the sugar mixture to a lower temperature.
I'll definitely try this recipe again and I'd recommend it to anyone who's on the fence: The technique here was worth learning.
By HammyJ
on December 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Second time making them tonight and they turned out great. You must use a candy thermometer. No reason not to use one. I left out the soy sauce the first time and added it this time. Both ways are great. Depends on how strong you want the salty factor to be.
By MA2_CIWS
on December 20, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My wife is raving about my first batch. Followed the directions until the 350 degree thing because I like a lighter carmel. That being said, this is one tasty recipe! Thanks A.B.! My wife is already talking Christmas presents this year. P.S. For the people having trouble, the pot and themometer is the key to this recipe.
P.S. Made a batch today and cut the butter ammount in half and added 1/2 tea spoon of cinnamon and 1/2 tea spoon of cayanne pepper. Salty, sweet, and spicy heaven!
Read all 58 reviews