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Before you jump to Truffle-Sea Salt Caramels recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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We hope you got insight from reading it, now let’s go back to truffle-sea salt caramels recipe. To make truffle-sea salt caramels you need 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Truffle-Sea Salt Caramels:
- You need 3 Cups White Sugar
- Take 1/3 Cup corn syrup Light
- You need 1/2 Cup Water
- Prepare 3 Teaspoons Truffle oil
- Take 1 1/2 Cups Heavy cream
- Get 1/2 Cup Unsalted butter , cubed
- You need 2 Teaspoons sea salt Pink
- Get 1 Teaspoon Vanilla extract
Instructions to make Truffle-Sea Salt Caramels:
- Line a 13x9 inch glass baking dish with parchment paper. Lightly brush the parchment paper with vegetable oil and set aside.
- In a large saucepan, heat sugar, corn syrup, water and 1 tsp. truffle oil over medium-high heat. Do not stir the sugar mixture; just swirl as necessary. Allow sugar to bubble and darken in color to a deep golden brown (keep a close eye to make sure sugar doesn't burn.)
- While the sugar is caramelizing, bring heavy cream, butter, remaining 2 tsp. truffle oil and sea salt to a boil. Set aside.
- Once the sugar mixture has reached a deep golden brown, remove from heat and quickly whisk in heavy cream mixture. Be careful; it will quickly bubble up!
- Once heavy cream mixture is incorporated, whisk in vanilla and return to medium heat. Heat caramel to firm ball stage, about 250F.
- Immediately remove from heat and carefully pour into prepared pan. Refrigerate until caramel has set, about 2-3 hours.
- Once heavy cream mixture is incorporated, whisk in vanilla and return to medium heat. Heat caramel to firm ball stage, about 250F.
- Remove caramel from the pan and parchment paper and place on cutting board. Sprinkle generously with pink sea salt. Cut into 1 inch wide strips, and then into 1x1 inch pieces.
- Wrap in parchment paper or wax paper and set aside. Continue to brush knife with vegetable oil as needed. Refrigerate wrapped caramels until ready to serve.
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