Sea Salt Caramel

Wow!  It seems like forever since we got a candy blog up–let alone one with a recipe!  We’ve been busy cleaning up the shop from Christmas, making resolutions and trying to stay warm.  The temps here, in the Twin Cities, are plummeting–tomorrow morning’s weather looks like 40 below wind chills and the high, for the whole day, stays firmly below zero.  (The kids have their fingers crossed for the day off school. :)  We’ll see what the Anoka-Hennepin District decides!)  Here, in our Anoka shop though, it’s always nice and warm–and sweet; we always have the Keurig on and hot chocolate, apple cider and coffee ready for you to make whenever you stop in.  (IF the kids do have tomorrow off–stop in and pick them up a treat!  BeanBoozled, Jelly Belly’s are super fun for the kids to play with–and it may even keep them out of your hair for a bit!  We have them in stock–both the small boxes AND the boxes with the game spinner included.)

I don’t know if we mentioned it here before (I KNOW we’ve mentioned it on Facebook a few times), but we have quite a passion for the salty sweet combo.  These, Abdallah Sea Salt Caramels, are our current favorite thing around the shop.  (Yes.  This changes weekly. ;) )  There’s just something about the chewy, sweet caramel, paired with the smooth chocolate, and topped off with crunchy, salty, sea salts…mmmm :)  The combination leaves us completely satisfied as it melts in our mouth.

This past Christmas, we tried to make them (without the chocolate) with a great deal of success.  (We ate too many though, and still needed to send the Abdallah boxes to a few family members.  Oops.)  It took a bit of work–so, for the foreseeable future, we’ll stick with what we have in stock; however, for the holidays, it was fun!  We thought we’d share the recipe here, in case you’d like to give them a try, too!  (They would be adorable for a Valentine’s day treat–along with some homemade chocolate candies!  We’ll post a couple favorite recipes for that, later.)

The recipe was found here; it’s from the always trusted, Betty Crocker, recipe collection.  (We made the recipe, as is, though we’re sure that dipping them in chocolate would be quite simple.  You would just sprinkle on the sea salt after that.)  If you do give this a try–let us know how it goes!  Post some pics on our Facebook page, stop in, or give us a call–we always love to hear from you!

(Or, if you’re like us and suddenly craving a salted, caramel treat, but don’t want to make them–stop into the shop and pick some up!)


Salted Caramel Recipe

3/4 Cup Whipping Cream
1 Teaspoon Vanilla
1/2 Teaspoon Kosher (coarse) Salt
4 Tablespoons Salted Butter, Softened
1 Cup Sugar
1/2 Cup Light Corn Syrup
1/4 Teaspoon Coarse Sea Salt
  • Line 9×5-inch loaf pan with foil; spray foil with cooking spray.
  • In 1-quart saucepan, heat whipping cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until mixture just begins to simmer. Remove from heat; cover with lid. Set aside.
  • In 2-quart heavy saucepan, mix sugar and corn syrup; add candy thermometer. Cook over medium heat, stirring gently, until sugar is dissolved. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup. Cook syrup, without stirring, until thermometer reads 310°F. If hot spots or darker areas occur while cooking, gently roll saucepan around to evenly disperse syrup.
  • Remove saucepan from heat. Slowly pour cream mixture into syrup. Syrup will bubble violently so be careful to add cream slowly to ensure syrup does not bubble over edge of saucepan. Stir until smooth.
  • Return saucepan to medium heat. Cook caramel until thermometer reads 260°F.
  • Remove saucepan from heat; remove thermometer. Stir in remaining 2 tablespoons butter until caramel is smooth.
  • Pour caramel into loaf pan. Cool 8 to 10 minutes. Sprinkle coarse sea salt evenly over top. Cool completely in pan on cooling rack.
  • When caramel is cool, remove from pan by lifting foil. Peel foil from caramel. Using sharp long knife, cut into 35 to 40 squares. Wrap each caramel individually with waxed paper or cellophane.


Sea Salt Caramel