Dark Salty Caramels
- 15m Prep Time
- 25m Cook Time
- 4h Ready In
Rich, buttery caramels with a hint of soy sauce and a sprinkle of sea salt. A sweet and salty treat perfect for gifting.
Ingredients
- 411 g sugar
- 118 ml water
- 118 ml light corn syrup
- 1.23 ml cream of tartar
- 237 ml heavy cream room temperature
- 9.86 ml soy sauce
- 118 ml unsalted butter cut into 8 pieces, at room temperature
- 4.93 ml coarse sea salt
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 138 mg
- Iron: 0.63 mg
- Magnesium: 17.5 mg
- Phosphorus: 110 mg
- Potassium: 375 mg
- Zinc: 1.24 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 411 g sugar
- 118 ml water
- 118 ml light corn syrup
- 1.23 ml cream of tartar
- 9.86 ml soy sauce
- 4.93 ml coarse sea salt
Prepare
- Bring 237 ml heavy cream to room temperature
- 118 ml unsalted butter, cut into 8 pieces, at room temperature
Let's Cook
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Step 1.
Line the bottom and sides of an 8-inch square pan with parchment paper.
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Step 2.
In a heavy 4-quart saucepan combine the sugar, water, corn syrup, and cream of tartar and put over high heat. Stir occasionally until the sugar has dissolved. Cover and continue to cook for 5 minutes.
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Step 3.
Meanwhile, combine the heavy cream and soy sauce in a liquid measuring cup. Have this and the butter standing by.
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Step 4.
Remove the lid from the sugar mixture, and attach a candy thermometer to the side of the pan. When the sugar mixture reaches 220 degrees F, reduce the heat to medium and cook, without stirring, until the syrup is a golden color and is approaching 250 degrees F, about 6 to 7 minutes.
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Step 5.
Remove the pan from the heat, and gently swirl to break up all of the hot pockets. Cool for 2 minutes.
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Step 6.
Carefully incorporate the cream and soy mixture and the butter into the pan. Stir to combine.
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Step 7.
Return the caramel to medium heat, stir until the butter is completely melted, and continue cooking until it reaches 255 degrees F.
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Step 8.
Remove from the heat and pour into the parchment-lined pan, tap gently to release air bubbles.
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Step 9.
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.
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Step 10.
Cut into 1-inch pieces and wrap individually in parchment. Store in an airtight container for up to a week.