Making salt caramels was an item on the good ol' 2010 list. Since salted candy was a BIG pregnancy craving of mine and since I'm STILL PREGNANT I figured 40+weeks-ish was as good a time as any to whip up a batch. I found this recipe online and figured it looked simple enough to fit my needs. I decided to go with sea salt rather than driving around town looking for Fleur de Sel because, HELLO, HAVE YOU SEEN THE SIZE OF ME LATELY?
I made an attempt on Tuesday night but was rather ill prepared. I thought I had parchment paper on hand but it turns out I really had waxed paper. Not. The. Same. I also knew I had a candy thermometer but didn't realize it only went up to 220 degrees whereas the recipe CLEARLY states to cook the caramel up to 248 degrees. I figured since the thermometer was a dial style that it'd skip past 200 and I'd be able to at least estimate 248 but no such luck. The pointer actually stopped at 220 and wouldn't budge from there. All of which left me with a pan of totally delicious stuff that was too sticky to cut and stuck crazy glue style to waxed paper. Fail.
I made a Gelsons run for a better candy thermometer and a roll of parchment and tried this shiz again last night. My caramel cooked to 248 degrees, I let it cool in an oiled, parchment lined pan and stuck it in the fridge for 10 minutes to prepare it for cutting. Everything seemed in order, until I cut into my beautiful, salted caramel block and popped off a chunk of caramel SO hard and jagged it flung itself across the kitchen and CUT INTO MY HUSBAND'S TOE. His shock when he yelped "THAT HURT MY TOE!" was so freaking hysterical I peed my pants. NO, REALLY. I'm 40+ weeks pregnant. We do that.
We let the caramel sit out on the counter to warm back up to room temperature (while I changed my pants, of course) and tried cutting it again about an hour later. I can't say the pieces are uniform or pretty or even nicely wrapped, but they'll do and they taste AMAZING. I'm going to go ahead and pronounce this a Win.