Believing that there’s a favorite flavor for everybody, chocolatier Susanna Yoon
shares with H Mart her mission to create sweets that please both the eyes and palate.
Sometimes, they’re way too pretty to eat. Enjoy her famous caramel recipe as you cook from home.
“Our mission has always been to create one of the best gift chocolates in the world.”
Brown Sugar and Honey & Sea Salt Caramel / 황설탕, 꿀 & 소금 카라멜
Yields: 40-50 pieces
650 g Heavy Cream
520 g Korean Dark Brown Sugar
104 g Unsalted Plugra Butter
8 g Korean Roasted Sea Salt
130 g Honey
1 Madagascar Vanilla Bean, whole
1. In a heavy-bottomed pot, add the cream, brown sugar, butter, salt, honey, vanilla bean seeds,
and pod and stir until boiling. Once it boils, lower the heat and let simmer.
2. Cook until 122°C or about 20 minutes. If it boils up, just take the pot off the heat
for a couple of seconds and place back onto the heat. Don’t ever walk away from the stove!
3. Pour onto a baking pan and let it cool overnight. Cut into desired sizes
and wrap individually to share. Enjoy!