Salty? Sweet? Yes please!
Buttery, rich, chewy, sweet and salty. These aren’t your everyday salted caramels. The Cyprus salt makes them special. Now you can most certainly use any kind of sea salt, but if you can find Cyprus salt, use it. Cyprus salt is known for its pyramid shape. If you look closely at the grains they almost look like little snowflakes. They are really beautiful. One single, large piece on top of a caramel gives it a single crunch then releases the salt to combine with the candy’s sweetness and smooth texture.
If you are anything like me, any kind of cooking that needs such precision is not something I’m looking forward to making. Relax. They are not that difficult. And, they are totally worth it. Make sure you test your thermometer in boiling water to ensure accuracy. It should register 212F. If it doesn’t, just note the difference and make the proper adjustments.
There are websites you can buy your candy wrappers or simply cut a bunch of 4×4 wax paper squares.
They make great gifts…if they make it out of the house. I’d suggest a couple of batches. Trust me.
Cyrprus Salt Caramels
1 c. heavy cream
5 Tbls. unsalted butter, cut into pieces
a pinch of salt
1/4 c. light corn syrup
1 1/2 c. sugar
1/4 c. water
Cyprus Salt Flakes
Line bottom and sides of an 8×8 baking dish and coat with cooking spray.
Bring cream, butter and salt to a boil and set aside.
In a heavy, 3-4 quart saucepan, bring sugar, corn syrup and water to a boil, stirring until sugar is dissolved. Boil without stirring, gently swirling the pan, until mixture is a golden caramel color.
Carefully stir in the cream mixture ( it will bubble and steam) and simmer, stirring frequently, until caramel registers 248F on a thermometer. It may take a while (10 minutes) to reach temp. Be patient and watch carefully at the end, as it rises quickly.
Pour mixture into prepared pan. Do not scrape the sides! You’ll get these little bitty hard chunks in your candy. Immediately sprinkle your salt over the top. You don’t need a lot. You will be cutting into 1 inch squares, so make sure each square will have a bit of salt on it.
Let cool approximately 2 hours. Cut into 1 inch squares and wrap in waxed paper, twisting each end to close.
Then, put your dentist on notice and enjoy!
Adapted from Epicurious