Sea Salt Caramels

I didn't plan on making these caramels. It's not that they are difficult - you just need about 45 minutes to stand over a pot, constantly stirring it, and the patience to wrap 60+ individual caramels. But if you can do that and follow this recipe, you'll have a mother lode of perfect, buttery, not-too-soft, not-too-hard, burnt-sugar-brown caramels at your gifting disposal.

I made these last year and gave some away as gifts. For whatever reason, I didn't have caramels on the radar this year, until...

Husband: "Are you going to make caramels again this year?"
Me: "I don't know, why?"
H: "(So-and-so) asked me if you were going to make them again...I think he's a fan."

Little did I know, last year's caramels started a precedent, but I didn't need my arm twisted to stir up a batch. The trick is 246 degrees F. That's the temperature you need to cook the caramels up to; under that, you'll get pale, gooey caramels; over that, you'll get a hard caramel candy. It takes awhile to reach that temp, since you don't want to go any higher than medium heat, lest you risk burning the precious concoction. This most definitely means you need a candy thermometer, or really any kitchen thermometer. I use the same digital one for both candies and meats.

While I stirred the pot of hot caramel, Ben colored me a picture at the kitchen table while Sinatra crooned Christmas music in the background. With a perfect snowy winter scene outside, I couldn't think of anything I'd rather be doing, anywhere I'd rather be. Funny how giving has a way of being a gift right back to you.

Sea Salt Caramels
From the dessert cookbook Miette by Meg Ray. Makes 64 caramels. 

1 and 1/2 c. heavy cream
1 and 1/4 c. whole milk
2 c. granulated sugar
1 and 1/4 c. light brown sugar
1 tsp. kosher salt
2 Tbls. butter
1/2 c. light corn syrup
3 Tbls. water
Flaked sea salt or fleur de sel for sprinkling

Butter the bottom and sides of an 8-inch square baking dish. Line the bottom with a piece of parchment paper long enough to extend over two opposite sides by about 3" to use later as handles, if needed.

In a medium-sized pot, combine all ingredients except the sprinkling salt. Note that the caramel mixture is going to bubble and nearly double in volume, so use an appropriately sized pot. Clip a candy thermometer to the side of the pot. Place over medium-low to medium heat and cook, stirring constantly, until mixture reaches 246 degrees F, about 40 minutes.

When the caramel reaches the correct temp, remove it from the heat and pour into the lined pan, scraping out any caramel clinging to the sides but not the bottom, as there may be some burnt bits there. Be careful, it's VERY hot. Let the caramel cool for 15 mins and sprinkle lightly with flaked sea salt or fleur de sel, then let cool completely. Refrigerate the whole pan for at least 30 mins, up to an hour, which will make cutting the caramels much easier.

Remove the caramels from the pan by loosening the sides and lifting it out with the parchment paper handles. If it resists, warm the bottom of the pan briefly over a stove burner. Turn the caramel out onto a cutting board, keeping the parchment paper underneath. Measure 1" intervals along the sides, then cut the caramel into 1" squares (or cut them however you'd like, no magic to the 1" guidance here).

Wrap each caramel in a square of waxed paper or candy cellophane and twist both ends. Plastic wrap works too, just use a little tape on the sides. Store in an airtight container for up to 10 days.