Thursday, April 15, 2010

Fleur de Sel Caramels

I love love a good salted caramel! Here is a fabulous recipe I found. They are easier to make than you would think

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
1 1/2 teaspoons real vanilla
Special equipment: parchment paper; a candy thermometer

Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter, fleur de sel and vanilla 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 sprinkle a small amount of the salt on the top 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.
You can also dip these in chocolate as well. Just Sprinkle the fleur de sel on top of the chocolate dipped caramel

(recipe adapted from epicurious)


xoxo CC

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