These indulgent caramels are diabolically good, especially with some chunky French Grey Sea Salt on top. The sweet and salty combination is to-die-for. These are easy enough to make ahead of time and serve as a fancy dessert as a holiday party.
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add all ingredients (except sea salt) to a medium sauce pot over medium high heat. Whisk together.
- Use a candy thermometer to monitor the temperature. The mixture will bubble and boil while cooking. Continue to heat and whisk until the mixture reaches "soft ball" stage (235-240 F).
- Remove from heat and spoon the mixture into parchment paper muffin cups (which are non-stick) and sprinkle with sea salt. Allow to cool before enjoying.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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