CARAMELS - FLEUR DE SEL

By akselden

Ingredients

• Vegetable oil
• 1 1/2 C. granulated sugar
• 1/4 C. light corn syrup
• 1 C. heavy cream
• 5 T. unsalted butter
• 1 tsp. fleur de sel, plus extra for sprinkling
• 1/2 tsp. pure vanilla extract

Details

Servings 16

Preparation

Step 1

1. Line the bottom of an 8" square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over two sides.

2. In a deep saucepan (8" x 4 1/2" deep) stir together 1/4 C. water with the sugar and corn syrup and bring them to a boil over medium high heat. Continue to boil until the mixture is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!

3. In the meantime, in a small pan, bring the cream, butter and 1 tsp. of the fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

4. When the sugar mixture is a warm golden color, 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°F (firm ball) on a candy thermometer. Very carefully (because it is hot) pour the caramel into the prepared pan and refrigerate until firm.

5. When the caramels are cold, use the parchment paper to pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with the long end, roll the caramel up tightly into a log, then roll out to 12 inches in length. Repeat with the second piece. Sprinkle both logs lightly with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glassine or parchment papers into squares and wrap each caramel in a paper, twisting the ends. Store in the refigerator and serve the caramels chilled.