Fleur de Sel Caramels
(adapted from epicurious.com)
1 cup heavy cream
1/2 teaspoon vanilla extract
5 tablespoons unsalted butter, cut into pieces
1/2 teaspoon fleur de sel, plus more for sprinkling on top
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
You will also need parchment paper and candy thermometer.
Line bottom and sides of a loaf pan with parchment paper, then lightly oil parchment.
Bring cream, vanilla, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Add sugar, corn syrup, and water to a 3- to 4-quart heavy saucepan, stirring with a wooden spoon until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel. Watch so it doesn't burn or get too brown.
Carefully and very slowly stir in cream mixture (mixture will bubble up)* and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Adjust heat if needed. Pour into baking pan and cool 2 hours.**
Cut into 1-inch pieces and sprinkle each piece with a pinch (increase or decrease to taste) of fleur de sel.
Then wrap each piece in a 4-inch square of wax paper, parchment or cellophane, twisting 2 ends to close.
*the mixture can bubble up violently while adding the cream mixture in, so take precautions.
**On humid days, the caramel may become sticky. If it does, refrigerate before cutting and wrapping.
Written and photographed by Diane.
Fleur de Sel Caramel recipe (pdf)
