The combination of smooth, sweet caramel, crunchy Himalayan
Salt crystals, and chocolate may sound a bit odd, but it makes these candies a
seasonal favorite!
Ingredients:
Ingredients:
- 1 1/3 cup heavy cream
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/3 cup honey
- 6 tbsp butter, cut into small pieces
- 1 tsp vanilla extract
- 1 lb bittersweet chocolate, chopped
Directions:
1. Line an 8” baking pan with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a large saucepan over medium-high heat, bring the cream to a boil. Stir in the sugar, corn syrup and honey and continue to stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.
3. Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.
4. Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.
5. Pour into prepared pan and let set at room temperature until firm enough to cut.
6. Cut the caramel into small squares or strips with a chef’s knife.
7. Temper the chocolate and dip the caramels in the chocolate one at a time. Place them on a baking sheet covered with waxed paper or foil to set. While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.
1. Line an 8” baking pan with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a large saucepan over medium-high heat, bring the cream to a boil. Stir in the sugar, corn syrup and honey and continue to stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.
3. Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.
4. Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.
5. Pour into prepared pan and let set at room temperature until firm enough to cut.
6. Cut the caramel into small squares or strips with a chef’s knife.
7. Temper the chocolate and dip the caramels in the chocolate one at a time. Place them on a baking sheet covered with waxed paper or foil to set. While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.
If you like this recipe, be sure to visit www.himalayansaltboutique.com for more great Himalayan Salt recipes, along with a full line of quality Himalayan Pink Salt culinary products!
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