Fleur de Sel Caramels
· 1 cup heavy cream
· 5 tablespoons unsalted butter, cut into pieces
· 1 teaspoon fleur de sel + extra for sprinkling on top
· 1 1/2 cups sugar
· 1/4 cup light corn syrup
· 1/4 cup water
· 12 oz. bittersweet chocolate (optional)
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up!) and simmer, stirring frequently, until caramel registers 248°F on thermometer, about 10 to 15 minutes.
Pour caramel into baking pan and cool 2 hours. Cut into 1-inch pieces and top with more salt, then wrap each piece in a 4-inch square of wax paper, twisting the ends to close. Alternatively you can coat the caramels with chocolate and sprinkle more fleur de sel on top.
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