Wednesday, February 22, 2006

The Winning Recipe

Fleur de Sel Caramels

1 cup heavy cream
5 T unsalted butter
1.5 tsp fleur de sel
1/4 cup light corn syrup
1/4 cup water
1 1/2 cups sugar

Line an 8 by 8 baking pan with a piece of lightly oiled parchment, making sure the parchment hangs over all four sides so you can just pull the whole slab out of the pan after cooling.
Combine cream, butter and fleur de sel in small heavy saucepan. Bring to a boil. Remove from heat & set aside.

Combine corn syrup, water and sugar in a large heavy saucepan, preferably a tall one. Bring to a boil over moderately high heat. Boil and swirl pan from time to time until the syrup is a golden caramel color. This will take about 10-15 minutes. Depth of color/flavor is up to you here but don't go too dark. Lower heat to moderate and carefully pour cream mixture in. It will bubble up. Simmer mixture, stirring gently & frequently until it reaches (on a candy or deep fry thermometer) 246 degrees (for soft chewy caramels) or 248 degrees (I haven't tried that temp yet, I assume they will be firmer.)

Pour bubbling caramel (be careful) into prepared pan. Let cool for 2-3 hours. Cut into squares and wrap in squares of wax paper, candy style. Give to friends. Enjoy the compliments.

2 comments:

Anonymous said...

Is Fleur de sel a fancy, dancy way of saying salt? My guys would really like this stuff.
FOK

BloomingtonGirl said...

No, dahling. Fleur de sel is not a fancy dancy way of saying salt. Fleur de sel IS a fancy dancy kind of salt. Is it worth the thirty or so smackers per pound? Why, no. No, it isn't. But if someone gives it to you for free, why not conspciously consume it?
Did you make the caramels for your boys?
FOK