Fleur de Sel Caramels
- Yield 12
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Fleur de Sel Caramels is a dessert recipe on Avoteb. The yield on the card is 12. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 1 1/2 cups heavy cream
- 5 tablespoons unsalted butter
- 1 teaspoon fleur de sel, plus extra for sprinkling
- 1/2 teaspoon pure vanilla extract
- parchment paper or wax paper, for wrapping
Method
Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil (or lightly cover with cooking spray), allowing the paper to drape over 2 sides.
In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-a hot burner. Continue to boil until the caramel 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!
In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a let it bubble gently in a small pan over a medium burner. Lift from the heat, keep nearby and keep warm.
When the caramelized sugar is the right color, very slowly add the cream mixture to the caramel while stirring – it will boil up violently. Stir in the vanilla with a wooden spoon and cook over a medium burner for 5 to 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 and refrigerate until firm.
When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you’ve rolled up half of the sheet. Slice the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Scatter both logs lightly with fleur de sel, cut each log in 8 pieces. Slice parchment papers (or wax paper) in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerat
When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Then use a large knife to carefully cut the caramel into squares of your desired size.
