Dark Salty Caramels Recipe

I have to say:  I don't think I would have made these candies if it wasn't for Columbus's own Jeni's Splendid Ice Creams.  Their concoction Salty Caramel is arguably the most popular and flagship flavor.  This flavor gave them publicity and helped rocket them into foodie culture and solidified their success as a brand new type of premium ice cream.

The recipe: Alton Brown.

My adventure:

The first task is the fold and trim parchment paper so it fits into an 8" by 8" pan.

Place the parchment into the pan and make sure it fits.

Gather ingredients.  Sugar, butter, soy sauce (yep), heavy cream, salt, water, corn syrup, cream of tartar.

The biggest component of these caramels is the sugar.

I honestly don't know what Cream of Tartar is, but you only need 1/4 teaspoon.

So, into the pot: sugar, corn syrup, cream of tartar, and water.  Turn on the heat and let everything melt together.

The sugar mixture begins to bowl.  Let it go.

And let it go.

And there you have it.  Doesn't look so pretty.  But now, the temperature of the liquid is 350*.

Now, it is time for the cream, soy sauce, and butter.

Everything into the pot.

After everything is stirred together, let the mixture return to 255*.

Pour the liquid out into the pan lined with parchment.  Wait 30 minutes, then sprinkle with salt.

Pull the parchment up and out of the pan and slice the caramel block into cute baby caramel squares with a pizza cutter.

Cut more parchment paper into 5"x5" squares.

Place the caramel in the center, twist, and repeat.