Dark Salty Caramels

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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!

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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.

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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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Made this after I saw Alton prepare this on his tv show. I was leery of adding the soy sauce, but did anyway and it was just as he said. It gives the caramels a "meaty" taste and cuts the sweetness. Great recipe and haven't had a flop yet with his technique. Now I make this recipe a couple times a year!

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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!

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I saw AB make this on one of his episodes, and have been wanting to try it for quite some time. After reading some reviews, and then reading more about the caramel making process, I decided to not cook the caramel to 350 degrees as AB suggests (this is what makes it dark caramel and cook it only to about 325-330. At this stage, the caramel is perfectly golden brown, and tastes amazing. I followed the steps exactly as they are laid out in this recipe, and the caramel came out perfectly. I couldnt believe I had made a caramel that tastes better then Fannie May on my first try! There are some negative reviews below- but dont listen! Follow the directions, and you will get amazing caramel! Love you AB!

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this recipe was a smashing success!Not a big shock coming from Alton. The caramel is a little bitter but the salt is what makes these caramels interesting. I only gave 4 stars because I would have liked them better if they were a little firmer. They sliced nice and stuff but I would prefer just a little more tooth to it. Eveyone else thinks I am a genious and loves them. Thanks A.B. Love ya!!

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Without the finishing salt on top, this caramel tastes bitter, over cooked and has heavy overtones of coffee. With the finishing salt, this is easily one of the best, most flavorful, heavenly things I've ever put in my mouth! I chose some Hawaiian red sea salt which I purchased on our vacation there specifically for this recipe. I also waited a long time to try this recipe because I knew I needed the correct. That makes a big difference. (All Clad is THE way to go if you ask me. Alton is easily my favorite chef on the network an this recipe is another one of his that is second to none. I'm in Alaska and it cooled sooner than I expected so I withh add the salt on top sooner with next batch.

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As a diabetic I should not like these but i can't help it. they are FANTASTIC and EASY. I make them alot and give most of them away as gifts. I will reiterate the long time it takes to reach temperature after the butter and cream have been introduced. You will see a climb in temperature and it will stall for a good 3 minutes or so. DO NOT TURN UP THE HEAT :( it goes to burned in no time. After the stall it will climb quickly. Your patience will be rewarded!!!

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Just made these and they are delish. These tips were important to me--use a pot that is not too big so the candy thermometer reads properly; it takes a long time to get the temperature to 255 the second time you heat up the caramel (after the dairy mixture, so be patient; and third, it is supposed to be bitter, almost like a coffee caramel. I think I might be addicted.