FLEUR DE SEL CARAMELS
Number Of Ingredients 6
Steps:
- Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil, 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-high heat. 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 simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm. When the caramelized sugar is the right color, slowly add the cream mixture to the caramel - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat 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. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.
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Michaela Goodwin
[email protected]These caramels are amazing! I love the way they melt in my mouth.
Kheshgi mobile Nowshera
[email protected]I've tried this recipe several times and I can never get it right. I don't know what I'm doing wrong.
Gen Buttnaked
[email protected]These caramels are too sweet for me. I prefer something a little less sugary.
Stacy wendy
[email protected]I'm allergic to dairy, so I can't eat these caramels. But they look amazing!
Aadithya Wickramasinghe
[email protected]These caramels are a bit pricey, but they're worth it. They're so delicious.
Mona Fakhreslam
[email protected]I'm not a big fan of caramels, but these ones are really good. The fleur de sel adds a nice touch.
leghari production
[email protected]These caramels are so good, I can't stop eating them!
Rayhan Shah
[email protected]I made these caramels for a bake sale and they sold out in minutes!
Clemente Inda
[email protected]These caramels are the perfect gift for any occasion. They're always a hit!
Shidy More
[email protected]I've never made caramels before, but this recipe made it so easy. They turned out perfect!
Md Sujon miah Sujon
[email protected]These caramels are really easy to make and they taste amazing! I highly recommend them.
Madam Janet Ali
[email protected]I had a hard time getting the caramels to the right consistency. They were either too soft or too hard.
Lamek Ngikevali
[email protected]These caramels are a bit too sweet for my taste, but I still enjoyed them.
Daisy Jaramillo
[email protected]I made these caramels for my husband's birthday and he loved them! He said they were the best caramels he's ever had.
Zamu Kayonde
[email protected]I followed the recipe exactly and my caramels turned out perfectly. They're so smooth and creamy.
Sally
[email protected]These caramels are so delicious! I love the way the fleur de sel adds a little bit of crunch.
Dhiraj Kushwaha
[email protected]I've made these caramels several times now and they always come out great. They're the perfect balance of sweet and salty.
Ameer Lar
[email protected]These caramels were a huge hit at my holiday party! They were so easy to make and turned out perfectly. The fleur de sel added a nice touch of sophistication.