Fleur de Sel Caramels

By Nemo

Ingredients

• 1 cup heavy cream
• 5 Tablespoons butter, cubed
• 1 teaspoon fleur de sel
• 1/4 cup water
• 1 1/2 cup sugar
• 1/4 cup light corn syrup

Details

Servings 40
Adapted from chefscatalog.com

Preparation

Step 1

Line the bottom and sides of an 8" square pan with parchment paper. Oil parchment paper and reserve.

In a small sauce pot combine the cream, butter and salt. Bring to a boil and remove from heat. Reserve.

In a medium sauce pan combine the water, sugar and corn syrup. Stir gently just to combine, being careful not to splash sugar crystals up and around the sides of the pot. Cover and bring to a simmer over medium high heat. Remove lid once all of the sugar has melted.

Continue simmering until liquid turns a golden caramel color. Add the cream and stir, being careful as the mixture will bubble up. Simmer until the mixture reads 248 F on a candy thermometer, approximately 15 minutes. Pour mixture into prepared pan and cool 2 hours.

Invert caramel block from pan, remove parchment and cut into squares using a chefs knife that is lightly rubbed with a flavorless oil. Individually wrap each caramel in waxed paper.

TIPS:

Use a heavy bottom pot that is not a non-stick surface.

Every pot, tool and piece of equipment used to make the caramel must be very clean. Impurities are what cause the sugar to crystallize and produce a rock formation that is nothing less than completely defeating.

Once the sugar is in the pot and the water has been added, stir once and stir gently. Do not slosh sugar water up on the sides of the pan. They will form crystals, fall back into the pot, attract more crystals and lead to the dreaded rock formation.

Cover the pot, bring the sugar water to a simmer and don’t uncover it again until the bottom of the pot is clear and all the sugar has melted.

Uncover and let the water evaporate away. This will cause the sugar to eventually brown and you are just minutes away from luscious caramel.