Dark Salty Caramels Recipe

Ingredients

• 14 1/2 ounces sugar
• 1/2 cup water
• 1/2 cup light corn syrup
• 1/4 teaspoon cream of tartar
• 1 cup heavy cream, room temp
• 2 teaspoons soy sauce
• 2 teaspoons unsalted butter, cut and room temp
• 1 teaspoon coarse salt

Instructions

1. Line the bottom and sides of an 8-inch square pan with parchment paper.
2. In a heavy 4-quart saucepan, combine 14 1/2 ounces of sugar, 1/2 cup of water, 1/2 cup of light corn syrup, and 1/4 teaspoon of cream of tartar. Put over high heat and stir occasionally until the sugar dissolves. Cover and cook for 5 minutes.
3. While the sugar mixture cooks, mix together 1 cup of heavy cream and 2 teaspoons of soy sauce in a liquid measuring cup. Have the mixture along with 2 teaspoons of unsalted butter ready.
4. Remove the lid from the saucepan and attach a candy thermometer to the side. When the sugar mixture reaches 230 degrees F, reduce the heat to medium. Cook without stirring until the syrup turns a golden color and approaches 300 degrees F, about 6 to 7 minutes. At the stage, gently swirl the pan to avoid crystallization.
5. As the temperature nears 350 degrees F, the syrup will turn deep amber. Carefully remove the pan from heat and gently swirl again to break up any hot pockets. Allow it to cool for 2 minutes.
6. Slowly incorporate the cream mixture and butter into the caramel, stirring to combine. Return the pan to medium heat and stir until the butter melts completely. Continue cooking until the caramel reaches 255 degrees F, then remove from heat and pour into the prepared pan. Tap gently to release any air bubbles.
7. Allow the caramel to cool on a rack for 30 minutes, then sprinkle evenly with 1 teaspoon of coarse salt. Cool for an additional 3 1/2 hours until fully set. Cut into 1-inch pieces and wrap individually in parchment. Store in an airtight container for up to a week.