I’ve made two batches of these caramels in the past 24 hours, so I thought I should document the process for the next time. Adapted from an Epicurious recipe, these candies are super yummy and make great holiday gifts (individually wrap the caramels in parchment paper pieces and then place them in a decorative bag or basket with pretty tissue and bow).
Look for fleur de sel sea salt in gourmet food stores or even at your local grocery store.
Fleur de Sel Caramels
Summary: A candy thermometer comes in really handy for making these caramels. Without one, you’re taking your chances that the caramels will turn out too soft or too hard.
- 1 cup heavy cream (35% whipping cream)
- 5 tablespoons unsalted butter, cut into pieces (2.5 oz. if you have a scale)
- 2 – 3 teaspoons fleur de sel (reduce if you used salted butter)
- 1 tsp. vanilla
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- Line the bottom and sides of an 8-inch square baking pan with parchment paper. Lightly spray the parchment with non-stick spray. Set aside.
- In a small saucepan, bring the cream, butter, and fleur de sel to a boil. Remove from heat. Add the vanilla, stir and set aside.
- In a large heavy-bottomed saucepan or Dutch oven (3 – 4 quarts at least, as this mixture will bubble up considerably when the cream is added), boil the sugar, corn syrup, and water, stirring constantly until the sugar is dissolved. Boil this mixture, without stirring but gently swirling the pan, until the mixture is a light golden caramel colour and reaches between 330 – 340° on a candy thermometer).
- Remove from heat (and remove candy thermometer, if using). Very carefully stir in the cream mixture (mixture will bubble up and steam, so stand back!). Return to the stove-top over medium-high heat and simmer, stirring frequently, until the caramel hits 248° F. on thermometer. This will take about 10 to 15 minutes. Quickly pour the caramel into the prepared pan (don’t scape any caramel from the cooking pan) and cool for 2 hours. Sprinkle with additional fleur de sel, if desired.
- Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax or parchment paper (or food grade plastic wrap), twisting 2 ends to close.
Number of servings (yield): 64 caramels
Adapted from the Epicurious recipe of the same name | Photo