On The Third Day of Christmas Cookies… I found the Sea Salt!
This is a recipe from the Ritz Carlton in Amelia Island, straight from the Bakery. There is an amazing restaurant, Salt, at the resort, which Sir Wes and I love to indulge at for our anniversary. On the last trip to Amelia, we discovered these indescribably, ridiculous, caramels, made from the restaurants specialty sea salt collection. They are amazing!
I followed the exact recipe from the Ritz Carlton kitchen-
- 1.7 pounds Unsalted Butter
- 2 cups Heavy Cream
- 1 Tbsp Fleur Del Sel (salt)
- ½ cup Glucose Syrup
- 5 cups Sugar, Granulated
- In medium sauce pan, heat butter, heavy cream, and fleur del sel salt until mixture starts to simmer. Remove from heat and set aside.
- In large pot, place the sugar and glucose, add enough water to the sugars so when mixed, the sugars resemble wet sand. Using a pastry brush, wash the sides of the pot with water so that there is no sugar on the sides (otherwise your sugar will crystallize).
- Cook the sugar on high with a lid. Remove the lid once the sugars have dissolved and the mixture is bubbling.
- When the sugar reaches a light amber color, slowly pour the cream mixture on top of the sugar. Pour about a third of the cream and then whisk, repeating until you have used all the cream. CAUTION! The mixture will bubble up and release lots of steam.
- Place your thermometer into the sugar. Continue to cook the sugar until it reaches 125 Celsius. Occasionally whisk the sugar while the temperature is rising. Have your silpat-lined tray ready on a heat resistance surface.
- Once the caramel reaches 125 Celsius, pour onto the silpat covered tray. Be careful as sugar is extremely hot. Let set for 4 hours.
- Run knife around the sides of pan and flip caramel onto cutting board.
- Sprinkle with extra fleur del sel salt, cut into pieces and enjoy!
Glucose Syrup may be purchased in most craft stores (i.e. Michaels) in the cake decorating or candy sections. It is extremely sticky. The best way to measure it is by using a glove. Fleur Del Sel salt is available in our “Salt Shop” at The Ritz-Carlton, Amelia Island and may be found in an upscale grocery store.
You’ll need a silpat (silicone non-stick baking mat available at Williams Sonoma) to line the tray you pour the caramel. Use a candy thermometer or digital thermometer to read temperatures up to 125 Celsius.
Salted Caramels….I don’t think I can ever go back to Caramel Squares- Sorry Kraft!
7 thoughts on “Salted Caramel Candies”
One word, DELICIOUS!
They look incredible – such good Christmas presents too.
Perfect gifts! One for her and one for me…….
Wow, I have seen Ina Garten make these and have always wanted to make them. These look fabulous and you have motivated me to make them now!
They are one of the best things I had all year! Was so happy the Ritz gave us the recipe!
Love salted caramel!