Ingredients
- Vegetable oil
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 cup heavy cream
- 5 TBS unsalted butter
- 1 tsp fleur de sel
- 1/2 tsp vanilla
Preparation
Step 1
Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat until Amber-colored. Watch the bubbles as the caramel cooks: early in the cooking process the bubbles are separate and boil vigorously; as the caramel cooks, the bubbles become smaller and more delicate—almost foamy. If neither the amber color nor the foamy bubbles is a helpful clue, use a candy thermometer; when the mixture reaches 350 degrees, it’s at the right temperature and color. Don't stir -- just swirl the pan
In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
Very carefully (it's hot!) pour the caramel into the prepared pan, set on counter. After 10" sprinkle top of caramel with FLEUR de Sel, let pan cool on counter for one hour before placing pan in refrigerator, then chill for 1 hour or until firm.
When the caramel is cold, pry the sheet from the pan onto a cutting board.
Sprinkle the log with fleur de sel. It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.
Wrap the candies.
Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.