Sea Salt Caramels

1. 1

   Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. 2

   Place the cream in a large saucepan over medium-high heat and bring it to a boil.

3. 3

   Stir in the sugar, corn syrup and honey and 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.

4. 4

   Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.

5. 5

   Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.

6. 6

   Pour into prepared pan and let set at room temperature until firm enough to cut.

7. 7

   Cut the caramel into small squares or strips with a chef's knife.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.