Fleur de Sel Caramels
Recipe by secondyear Uploaded by Drimble Wedge
I made these Fleur de Sel Caramels for my son's preschool teachers:
- 1 cup heavy cream
- 5 tablespoons unsalted butter, cut into pieces
- 1 teaspoon fleur de sel
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup water
Preparation
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
They turned out really well. I was wary making them as I had not made candy before (well, candy I had to cook, I have made buckeyes, but those are so easy). I doubled the recipe and added an extra teaspoon of fleur de sel to the doubled recipe and they taste so good. I had a stomach ache last night from all my samples. I am also going to put some in a cellophane gift bag and leave them in my mailbox for the mailman.
