Dark Salted Caramels
By Eric Wieland | Nov 3, 2012 4:00:59 CST
Directions:Get out an 8 x 8 baking pan and line it with parchment paper. In a medium saucepan, over high heat, combine the sugar, cream of tartar, water and corn syrup. Stir until sugar is dissolved. Once the sugar is dissolved cover and continue heating an additional 5 minutes, stirring once or twice. Get out a measuring cup and combine the heavy cream and soy sauce. Get the canna butter ready for use as well. Remove the lid of the saucepan with the sugar and other ingredients and attach a thermometer to the side. Once the temperature reads 230 degrees Fahrenheit lower temperature to medium setting. Do not stir. Cook until temperature reaches 300 degrees F, which should be between 6 and 7 more minutes. Once the temperature has reached 300 F, gently swirl the pan with the liquid. Again, do not stir, just swirl it around once or twice. Let the temperature rise to 350 degrees F and subsequently remove from heat. Let stand about 2 minutes. After 2 minutes, add the heavy cream/soy sauce and canna butter. Stir together in order to thoroughly combine. Return to the stove on medium-low heat and continue cooking until the temperature reaches 250 degrees. Remove from the heat and pour onto the 8 x 8 tray with the parchment paper. Allow to cool for 30 minutes, after which point you should sprinkle with the sea salt. Continue cooling for another 3.5 hours. After this you can cut the caramels into 1" squares and wrap with parchment paper or plastic wrap. These candies will keep for up to 1 week in the refrigerator and a month or more in the freezer. Enjoy!