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Dark Salty Caramels
14 1/2 ounces sugar
1/2 cup water
1/2 cup light corn syrup
1/4 teaspoon cream of tartar
1 cup heavy cream, room temperature
2 teaspoons soy sauce
8 tablespoons unsalted butter, cut into 8 pieces, at room temperature
1 teaspoon coarse sea salt
Line the bottom and sides of an 8-inch square pan with parchment paper.
In a heavy 4-quart saucepan combine the sugar, water, corn syrup, and cream of tartar and put over high heat. Stir occasionally until the sugar has dissolved. Cover and continue to cook for 5 minutes.
Meanwhile, combine the heavy cream and soy sauce in a liquid measuring cup. Have this and the butter standing by.
Remove the lid from the sugar mixture, and attach a candy thermometer to the side of the pan. When the sugar mixture reaches 220 degrees F, reduce the heat to medium and cook, without stirring, until the syrup is a golden color and is approaching 250 degrees F, about 6 to 7 minutes.
Remove the pan from the heat, and gently swirl to break up all of the hot pockets.
Cool for 2 minutes.
Carefully incorporate the cream and soy mixture and the butter into the pan. Stir to combine.
Return the caramel to medium heat, stir until the butter is completely melted, and continue cooking until it reaches 255 degrees F.
Remove from the heat and pour into the parchment-lined pan, tap gently to release air bubbles.
Cool on a cooling rack for 30 minutes, and then sprinkle evenly with the salt.
Continue cooling on the rack for an additional 3 1/2 hours.
Cut into 1-inch pieces and wrap individually in parchment. Store in an airtight container for up to a week.