Change things up…and try making something new and adventurous!

Vanilla Caramels with Sea Salt

  • 1.5 cups sugar
  • 1/2 cup honey
  • 1 tb vanilla extract
  • 1 cup heavy or whipping cream (I would like to try Coconut Milk, put in fridge overnight first)
  • 4oz salted butter, room temperature
  • coarse sea salt (we used La Baleine Coarse Sea Salt)
  • special equipment: candy thermometer

1. Combine sugar, honey, and vanilla extract in a large non-reactive pot. Turn on the heat and let the sugar and honey melt and cook until caramelized (it will slowly become a deep, dark brown color.) 2. While the sugar is cooking, bring the cream to a simmer. 3. When the sugar reaches the color you like, whisk in the butter in small knobs, until well mixed, then add the warmed cream, whisk until smooth. Let the mixture cook until the temperature reaches 260F. 4. Pour the hot caramel onto a cookie sheet lined with parchment. Let cool about ten minutes, and then sprinkle with coarse sea salt. Continue to let it come to room temperature, and then cut into small squares, roll, and wrap in packets of parchment or waxed paper.

http://www.two-tarts.com/2011/12/vanilla-caramels-with-sea-salt.html

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