Fleur de Sel Caramels
Fleur de Sel Caramels
ingredients
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
method
Line the bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil the parchment or spray with non-stick spray.
Bring the cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat. Add vanilla, stir and set aside.
In a large saucepan or Dutch oven (3 - 4 quarts at least, as mixture will bubble up considerably when the cream is added), boil sugar, corn syrup, and water, stirring until the sugar is dissolved. Boil, without stirring but gently swirling the pan, until mixture is a light golden caramel (around 330 - 340° on a candy thermometer).
Remove from heat (and remove candy thermometer, if using). Very carefully stir in cream mixture (mixture will bubble up and steam, so stand back!). Return to medium-high heat and simmer, stirring frequently, until caramel registers 248° F. on thermometer, about 10 to 15 minutes. Quickly pour into prepared pan (don't scape any caramel from the cooking pan, as it will cool hard) 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.
Adapted from the Epicurious recipe of the same name
http://www.fortysomething.ca/2008/12/fleur_de_sel_caramels.php