Recipe courtesy of Alton Brown
Show: Good Eats
Dark Salty Caramels
Total:
5 hr 4 min
Active:
40 min
Yield:
64 (1-inch) caramels
Level:
Intermediate
Total:
5 hr 4 min
Active:
40 min
Yield:
64 (1-inch) caramels
Level:
Intermediate

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.

IDEAS YOU'LL LOVE

Salty Caramel Ice Cream

Recipe courtesy of Jeni Britton Bauer

Salty Caramel Panna Cotta

Recipe courtesy of Beau MacMillan

Chewy, Salty Peanutty Caramel Brownies

Recipe courtesy of Miriam Garron

Sweet Corn Ice Cream, Salty Popped Corn and Caramel-Candied Bacon

Recipe courtesy of Michael Symon

Salty Dog

Recipe courtesy of Alex Guarnaschelli

Sweet and Salty Cake

Recipe courtesy of Matt Lewis|Renato Poliafito

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here