Sea Salt Caramels
about 4 dozen caramels
- 1/2 cup (1 stick) unsalted butter
- 1 1/4 cups Domino® Demerara Washed Raw Cane Sugar
- 1/2 cup heavy whipping cream
- 1/3 cup Domino® Organic Blue Agave Nectar Syrups
- 1 1/2 teaspoon coarse sea salt (plus more for sprinkling)
- 2 teaspoons dark rum (optional)
- 1 1/2 teaspoons vanilla bean paste or extract
Line an 8x8-inch baking pan with foil; spray generously with nonstick cooking spray and place 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 sugar is dissolved. Clip candy thermometer to pot and reduce heat to low, stirring occasionally, until the caramel reaches 248°F (firm ball stage). 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 (if using). When 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 a sheet of parchment paper; turn out caramel slab onto it. Use large sharp knife to cut caramel into neat, even pieces (about 1x1 1/2 inch). Lightly sprinkle caramels with more sea salt; wrap in squares of parchment or waxed paper. Store at room temperature.
Featured by: Shauna Sever of Piece of Cake