Sea Salt Caramels
A Bit of Saltiness Balances the Smooth Flavor of These Agave-Sweetened Candies
- 1/2 cup - unsalted butter (1 stick)
- 1 1/4 cups - Domino® Demerara Washed Raw Cane Sugar
- 1/2 cup - heavy cream
- 1/3 cup - Domino® Light Agave Nectar
- 1 1/2 tsp. - coarse sea salt, plus more for sprinkling
- 2 tsp. - dark rum (optional)
- 1 1/2 tsp. - vanilla bean paste or extract
Line 8x8-inch baking pan with aluminum foil; spray generously with nonstick cooking spray and place it on wire rack.
In heavy, medium-sized saucepan over medium-high heat, melt together butter, sugar, cream and agave nectar. Bring it to a boil, stirring until the sugar is dissolved. Clip candy thermometer to pot and reduce heat to low, stirring occasionally, until the caramel reaches 248°F. (This can take anywhere from 20 to 40 minutes or even longer--do not rush it.) As you see the temperature approaching 248°, stir in salt and rum. When the caramel reaches 248°, pull pot from heat and stir in vanilla.
Pour caramel into prepared pan and let it cool, undisturbed, at room temperature overnight. If you’re in a rush, let it cool for 30 minutes at room temperature and another 30 minutes or so in refrigerator until the caramel is very firm.
Line a cutting surface with sheet of parchment paper and turn caramel slab out onto it. Use large sharp knife to cut caramel into neat, even pieces (about 1 x 1 1/2" is a good size). Lightly sprinkle caramels with more sea salt and wrap them in squares of parchment or waxed paper. Store at room temperature.
Makes about 4 dozen caramels, depending on size
Recipe by: Shauna Sever of Piece of Cake