Fleur De Sel Caramels
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
51
Spice
41
Sweetness
63
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 cups
Sugar1 cup
Light Corn Syrup1 cup
Heavy Cream5 tbsps
Unsalted Butter1 tsp
Pure Vanilla ExtractDirections:
1
Prep the pan
2
Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil
3
Boil the sugar
4
In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat
5
Boil until the mixture is a warm golden brown
6
Don't stir -- just swirl the pan
7
Heat the cream
8
In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat
9
Turn off the heat and set aside
10
Finish the caramel
11
When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture
12
Be careful -- it will bubble up violently
13
Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer
14
Fill the pan
15
Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm
16
Cut the caramel
17
When the caramel is cold, pry the sheet from the pan onto a cutting board
18
Cut the square in half
19
Roll it up
20
Starting with a long side, roll the caramel up tightly into an 8-inch-long log
21
Cut into pieces
22
Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces
23
(Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces
24
) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil
25
Wrap the candies
26
Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends
27
Store in the refrigerator and serve the caramels chilled
28
Photograph by Quentin Bacon