Dark Salty Caramels

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These were totally amazing, like you would pay a lot of money for a little bag of them at a fancy candy shop. Smoky and complex, almost more like a toffee than caramel. Mine came out extremely chewy, but extremely tasty. I found altitude makes a huge difference in what temperature the burner should be at, as I started off on high heat up until my sugar started smoking! So if you're around 4,000 feet I'd say use a lower setting than the recipe calls for. Also it took a very very long time for my caramel to get back up to 255 degrees after adding the cream, but my patience was rewarded.

I also noticed inconsistencies in the recipe compared to the episode. I followed the written recipe, except I added the cream while still on the heat like in the video. I used scissors to cut the pieces apart. They weren't as pretty as Alton's and some of the salt fell off in the process, but I still can't stop eating them.

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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.

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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.

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Really good. For people having trouble with burning the sugar, it's probably due to where you are. I'm in Fort Collins, which is around 4000 feet. Cooking temperatures LOWER as you increase in elevation! I would recommend watching the video online and going based on color. I pulled mine at 330* and it was perfect. I did the other things the same, since there was no concern of burning at lower temperatures. I had trouble cutting them, so I recommend a really sharp knife to get lines and then a nice pair of scissors. Worked much better than anything else. Overall they took a really long time to make for me, but I would do it again

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I've made these caramels the old fashioned way: a heavy saucepan and a bowl of iced water. No fancy thermometers and probes. It'll never taste burnt as long as you reach the "firm ball" stage and avoid crystallization. I don't really care for the soy sauce, I think top quality vanilla extract is better, but that is a matter of opinion. I guess a little umami can't hurt.

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These are the best caramels I have ever had and I can't believe that I made them. There is definitely a burnt sugar taste to the caramels but that it the point to the episode and the recipe. Extremely easy to make, just follow the directions. You definitely need a candy thermometer and a good pot. My only piece of advice would be to use a pot that is not too large, if the candy thermometer does not reach the bottom into the sugar it will give a false reading.

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Oh, and I forgot to add...I used my heavy saucepan and digital thermometer probe...worked great.

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These are supberb! I make them all the time. If a pouch of them aren't. Included in gifts peeps are disappointed. LOL.

TIP for those with thin pots... use a heat diffuser - works GREAT!

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jmb12643_5737528: If you cook your caramel a bit longer or for a couple of degrees higher, it should set up.

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14 1/2 oz sugar by weight or volume? Please help