Honey and Sea Salt Caramels
(adapted from Pastrygirl’s blog who adapted it from Alice Medrich’s Pure Dessert)
1/4 c agave or corn syrup (this keeps the caramels soft after they’re cooked, if you want harder caramels, substitute some or all of the syrup with honey or sugar)
1/2 c honey
1 c sugar
1t coarse sea salt
2 c heavy cream
3T butter cut into pieces
Line the bottom and sides of a baking sheet with foil or parchment paper.
In a large sauce pan combine syrup, honey, sugar, and salt. Bring to a boil, cook to 305 degrees (use a candy thermometer)
Meanwhile, place cream in a small sauce pan and heat till just at a simmer. Turn off heat and cover to keep cream warm.
When sugar is at 305 take off heat and whisk in butter. After butter is fully combined with sugar (DO NOT TASTE THIS NO MATTER HOW YUMMY IT SMELLS IT WILL BURN YOUR TONGUE OFF!!!) add the cream slowly while whisking. As you add the cream the mixture will bubble up wildly, DON’T FREAK OUT. Cook until at least 250 degrees. This will take a while. Stir constantly.
When the caramel hits 250 or a little more, pour into a greased pan, smooth candy, and sprinkle with a little more of the sea salt. DO NOT LICK THE SPOON IT WILL BURN YOUR TONGUE OFF
Let chill and then cut into pieces.
This caramel is very delicious flavored with lavender or rosemary (or both). To flavor the caramel, put lavender florets or rosemary needles into a mesh or cheesecloth bag (or even an old (clean) sock). Throw this into the cream as you heat the cream and let it steep in the warm cream like tea. Pull out and discard right before you stir the cream into the hot sugar.
