Sea Salt in Caramels

by Karen
(Parma, Idaho)

Sea Salt Caramels

Sea Salt Caramels

Sea Salt in Caramels (photo by Food and Paper), does this sound good?


I have made carmels for years that everyone raves about.


This year, I was looking through my new cookbook from Costco, and they have a caramel recipe that includes 2 teaspoons sea salt medium grind cooked in the caramels and 2 teaspoons sea salt coarse grind sprinkled on top of the caramels.


The picture is to die for, but with all the time and money that goes into this, do you think it will taste better with sea salt or should I just stick with the same old recipe?


I have heard that salt mixed with sugar gives it a little sweeter taste, is this true?


They are pretty much the same recipe except one has sea salt and mine has evaporated milk. Sorry this is not a chocolate question but I need help. Thanks!!!






Hi Karen,

No worries. Even though this is a 'chocolate candy' website, we love all kinds of yummy treats so caramel questions fit right in.


Have you ever had pretzels covered in caramel and then dipped in chocolate? How about a chocolate, caramel, and peanut mixture like in a Snickers Bar?


If you think about it, you'll probably realize that salty flavors go very well together with sweet flavors. They are a fantastic combo.


I don't know the particular recipe you are referring to (add it here if you'd like to share with the rest of us), but I expect it would be pretty delicious.


Salt does bring out and enhance the flavors of other things. You may notice that a lot of cake and cookie recipes call for a teaspoon or so of salt. In fact, I've read that some pastry chefs are using salt more and more as an important element in their desserts.


So, I say go for it! And do let us know what you think of the finished result. Take a photo and add it here. We'd love to see your Sea Salt in Caramels.

Angie

Comments for Sea Salt in Caramels

Click here to add your own comments

Oct 14, 2011
Sea Salt Caramel Recipe
by: Angie

Hi Lisa,

Some recipes work just as well when halved or doubled, while others don't. It usually has to do with bringing the candy to the correct temperature.


I haven't used the particular recipe you are describing, so I can't say for sure how it would turn out if you halve the ingredients.


Why not just give it a shot and let us know what you think? I don't think it will taste "bad" regardless. The only problem you may have is getting it to set to the right consistency.


Let us know how it turns out!

Oct 14, 2011
Half the ingredents?
by: lisa

hi, i saw the same recipe but dont want to make as many.So is it possible if i just take half of every ingredent?
4 cups heavy cream
2 cups light corn syrup
4 cups sugar
3/4unsalted butter
1 teaspoon vanilla
2 teapspoons seat salt (medium grained)
2 teaspoons sea salt(coarse grained)

Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Candy Making Questions & Answers.

Search our Site:

Sign up for our FREE newsletter,
Charmingly Chocolate

E-mail Address

First Name

Then

Don't worry -- your e-mail address is totally secure. I promise to use it only to send you Charmingly Chocolate.


Some of our delicious Site Sponsors


best gourmet chocolate gifts

chocolate club