Do you ever have an occasion in which you feel you should gift one of your clients? Usually we discuss this around the holidays but over the course of the rest of the year there are birthdays, anniversaries, graduations, or other special events your client celebrates. And, how about a thank you on the anniversary of your beginning work for them?

Well, if you’re feeling the need to present a gift, how about making them sea salt caramels? If your client can eat–and absolutely loves–sweets, this will be such a cool way to say thanks or congratulations.

There are certain foods that no matter how simple they actually are to make if you actually endeavored to learn how still have a mystique about them. Caramels, for me, fall into this category. Honestly, we’re talking just four basic ingredients–butter, cream, sugar, and corn syrup. But this quartet, once cooked together, is the foundation of sweet magic–that is, if you use really good ingredients and have the finesse and creativity to take it to a sublime level of deliciousness. I found someone in San Diego, where I’m based, who taught me her secrets.

Nancy Flint created a small business–Sugar Mamma–around caramels five years ago. She’s taken these four basic ingredients and elevated them with various flavorings to create 17 flavors of caramels that you can find all over San Diego County.

Flint makes everything by hand by herself out of her Talmidge home kitchen, usually working in the neighborhood of 12 hours a day every day to meet her orders. She starts by combining her foundational ingredients–the butter, sugar, cream, and corn syrup, in a large pot, heating the mixture over medium high heat until it reaches 248° F–stirring all the while.

“Once the sugar dissolves, you can step away briefly, but stay close,” she advised. “You can stir every minute instead of constantly but you don’t want it to stick or burn.”

With a jelly roll pan lined with parchment paper next to her, Flint stirs until she reaches the temperature she wants, at which point she removes the pot from the heat. Then she adds kosher salt and vanilla, stirs to incorporate them and pours the mixture into the pan. If it’s her Sea Salt Caramel flavor, she’ll give the mixture a few minutes to set, then sprinkle Maldon sea salt over it. In general, fruity flavors get the fruit addition during the cooking process. Any alcohol flavor gets that at the end of the cooking process, once it’s off the heat.

If you make these–Flint has generously given us her Sea Salt Caramel recipe–follow these additional tips of hers:

  • Use the best ingredients you can.
  • Pour what comes out into the pan. Don’t scrape the dregs of the pot into the pan because they won’t crystalize. Instead, scrape them into a silicon ice cube mold.
  • Got bubbles? Don’t worry. Flint said they tend to pop on their own over the 12 hours.
  • Got a sticky pot? Soak it in hot water to melt the sugar so the mess will release.
Sea Salt Caramels
from Sugar Mamma
Yield: 240 1-inch pieces
Ingredients
3/4 cup of unsalted butter
4 cups heavy cream
4 cups granulated sugar
2 cups corn syrup
2 teaspoons kosher stalt
1 teaspoon vanilla
Maldon sea salt to sprinkle
Directions
1. Line a 10- X 15-inch jelly pan with parchment paper. Set aside.
2. Combine the butter, cream sugar, and corn syrup in a large pot. Bring to the boil over medium-high heat, stirring constantly.
3. Once the mixture comes to the boil continue stirring by just every minute instead of constantly. Add a candy thermometer to the side of the pot reaching into the caramel mixture. Once it reaches 248° F, remove the pan from the heat.
4. Stir in the kosher salt and vanilla. When mixed well, pour into the jelly pan.
5. After 5 minutes sprinkle the Maldon sea salt over the mixture.
6. Let set for 12 hours or overnight. Cut into 1-inch pieces and wrap them individually in wax paper.
Have you ever made caramels? Do you ever make special edible gifts for clients?

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Caron Golden

About 

Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

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