These sweet butter caramels feature a heavy sprinkling of salt and were inspired by a classic treat from Brittany, France. They are made the old-fashioned way using butter and real cream but with a modern twist—agave nectar takes the place of some sugar. Try this recipe with coarse sea salt, smoked sea salt or pink Himalayan salt. Or go authentic and use fleur de sel, a flaky salt hand-harvested from the marshes of Brittany. For holiday gift-giving, wrap caramels individually.
Makes 45 servings
- Nonstick cooking spray
- ½ cup (1 stick) unsalted butter
- ½ cup heavy whipping cream
- 3 tbsp water
- ¼ cup agave nectar
- 1 cup powdered sugar
- 1 tsp coarse sea salt
- Lightly grease an 8-inch-square baking pan and line the bottom and sides with parchment paper. Lightly grease parchment paper. Cut butter into 10 pieces. Combine butter and heavy whipping cream in a microwave-safe bowl. Heat in microwave for 90 seconds or until hot and butter has melted. Set aside. In a small saucepan combine water and agave nectar. Add the sugar to the saucepan, stirring gently to combine with the liquid. Place saucepan over medium heat until sugar comes to a boil. Cover for 60 seconds. Remove lid and insert candy thermometer. Cook until sugar reaches a temperature of 320°F. Add butter mixture in small portions, blending well after each addition. Cook until caramel reaches 235°F and immediately pour into prepared baking pan. Let cool for 15 minutes. Sprinkle salt over caramel. Let cool for an additional 2 hours before cutting into squares.
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