- 1
Ingredients
- 1 3/4 cups heavy cream
- 3/4 cup glucose or light corn syrup
- 1 tsp. fine sea salt
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 1 3/4 cups sugar
- Fleur de sel, to garnish
Preparation
Step 1
MAKES ABOUT 50
1. Combine and heat cream, glucose, salt, and vanilla seeds in a 4-qt. saucepan over medium heat until mixture begins to simmer; remove from heat and let sit for 10 minutes. Line bottom and sides of an 8″ square baking pan with parchment paper; set aside.
2. Stir together sugar and ¾ cups water in a 2-qt. saucepan. Heat over medium-high heat, without stirring, until the mixture turns a medium-dark amber color and a candy thermometer reads 370º. Remove pan from heat; slowly pour cream mixture into caramel. Return saucepan to medium heat; stir until caramel dissolves. Transfer mixture to a 4-qt. saucepan and cook, without stirring, until candy thermometer reads 246º. Pour mixture into prepared pan; smooth top. Let cool completely; then cut into 1″ squares. Sprinkle with fleur de sel and wrap individually in wax paper squares. Store at room temperature.
Spectacularly addictive.
370 is pretty darn high, but 270 would be too low. I stopped at just over 350 which is the high end of the carmel stage and when the mix was smelling like it was just on the verge of burning. They turned out great!
I hate to agree with the other posters, but I followed this recipe EXACTLY using the light corn syrup. I even followed the EXACT temperatures and everything seemed to be working out perfectly...Even as I poured the mixture into the pan I couldn't wait for it to set. It looked (and smelled) amazing. At every stage it looked exactly as it should (as described in the recipe). I did not make any alterations to the temperature for fear any deviation might not get the desired results.