Sea Salt Caramels - The Dough Dr DIY Holiday Gift Giving - Week 2

Hello Bakers,

Here is the recipe to match this weekend’s Dough Dr Episode. You aregoing to love this because it’s so easy to put together. The most important thing is to be organized. Have your pan prepared and your ingredients all set to go.
Also, be careful when you are working with hot sugar - it’s best to clear the kitchen so that you can focus on your caramel hitting the right temperature - this is critical - too low and the caramel will be too soft - too high and it will hard (like toffee) and not chewy.

Wax paper works best for wrapping up your individual caramels. You can also dip them in tempered chocolate if you are feeling ambitious.

Have fun with these - another quick and easy gift from your kitchen.
Happy Baking! Colette

Equipment

8” x 8” pan

Parchment paper

Scissors

Reliable candy thermometer

Tall Medium saucepan (for cooking sugar)

Ingredients

142g milk
142g heavy cream
142g butter - cubed
248g sugar
200g brown sugar
193g light corn syrup
3g salt
Later: 6g vanilla extract ( 1 and 1/2 teaspoons)

Garnish: Maldon Salt, any large flake salt can be used, cocoa nibs, crushed pretzels

Flaked salt like Maldon for finishing - other large flake salts can be used

Line a 8” x 8” pan with parchment paper or aluminum foil. Grease with butter. A butter wrapper works well. You can also spray lightly with pan spray.
In a tall medium saucepan (it must be at least 4-5” tall) because the sugar can boil over in a shallow pan, combine all the ingredients except the vanilla. Over medium heat bring everything to a boil - you can stir it a little because the fat insulates the sugar molecules and inhibits crystallization. Once it’s gently boiling, reduce the heat and let it boil.
Cook until it is 245 degrees and is golden brown in color. You can also check the caramel by dropping it into a container of cold water. If you can pinch it into a ball and it is close to the consistency (between soft and firm) that you are looking for then you are ready to pan it up.
Pour the caramel into the prepared pan.
Let the caramel sit at room temperature until firm - several hours or overnight.
Once set, remove the candy from the pan and place on the cutting board.
Cut into small pieces with a sharp chef knife.
Sprinkle each piece with flaked salt or any of the other garnishes listed above.
Wrap in wax paper. The pieces of wax paper will need to measure about 4” x 6”. Package it up and gift away.
Store in an airtight container for up to 2 weeks.