Sea Salt Caramels
A Bit of Saltiness Balances the Smooth Flavor of These Agave-Sweetened Candies
Ingredients List
- 1/2 cup - (1 stick) unsalted butter
- 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
Instructions
Line 8x8-inch baking pan with aluminum foil; spray generously with nonstick cooking spray and place it on wire rack.
In heavy medium 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