Salty Balsamic Caramels
These caramels are the perfect combination of salty, sweet, and acidic. The balsamic vinegar adds a pleasant tang that cuts the rich caramel and rounds the whole thing out. You won’t necessarily know it’s there, but you’ll know that something interesting is going on.
Ingredients
- 1 cup heavy cream
- ½ cup light corn syrup
- 2 tsp. vanilla extract
- ¾ tsp. kosher salt
- 2 cups granulated sugar
- ¼ cup balsamic vinegar
- Flaky sea salt, to garnish
- Non-stick cooking spray
Instructions
- Line an 8-inch x 8-inch square baking tin with parchment paper while allowing some of the parchment paper to hang over the sides; generously coat with non-stick cooking spray; set aside.
- In a small saucepan, over medium heat, combine cream, corn syrup, vanilla extract and kosher salt; bring to a simmer; remove from heat; set aside.
- Using a large, heavy-bottomed saucepan, fit with a candy thermometer, add sugar and 3/4 cup water; do not stir.
- Cook over medium heat until the mixture develops a dark amber color and the thermometer reads 370°F.
- If sugar starts to build up on the sides of the pot, use a wet pastry brush to dissolve the crystals; do not stir during cooking.
- This process will take about 15 minutes; you may need to brush the sides of the pot up to 10 times to remove sugar buildup.
- Remove pan from the heat and slowly and carefully add the balsamic vinegar while stirring with a spoon or heat-resistant spatula.
- The mixture will violently bubble and temporarily seize up.
- Stir for an additional 30 seconds until the sugar remelts.
- Add the cream mixture to the pot and stir for another 30 seconds until smooth.
- Cook the mixture over medium heat without stirring until a candy thermometer reaches 260°F; this can take up to 20 minutes.
- The sides of the pot will begin to darken, but there is no need to use a wet pastry brush to remove buildup at this point.
- Pour mixture into prepared baking tin and let set at room temperature overnight.
- Once firm, remove the caramels from the pan by lifting the parchment paper.
- Sprinkle with flaky sea salt.
- Using a chef’s knife coated with non-stick cooking spray, cut into a 9-inch x 6-inch grid resulting in 54 rectangular pieces.
- If the caramel is too sticky, pop it in the fridge for 15 minutes and try again.
- Wrap each piece in a square of parchment paper slightly bigger than the caramel.
- Store at room temperature.
