FLEUR DE SEL CARAMELS
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel*, plus more for sprinkling
1 1/2 cups sugar
1/4 cup brown rice syrup (or light corn syrup)
1/4 cup water
*available at finer supermarkets and specialty foods shops and online
1. Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
2. Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
3. Boil sugar, brown rice 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, about 8-10 minutes.
4. Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 250° F. on thermometer, 10 to 15 minutes. Pour into baking pan, sprinkle lightly with fleur de sel and cool for 2 hours.
5. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
slightly adapted from Gourmet, October 2004
|Fleur de sel (flower of salt) is a flaky French sea salt. |
If you can't find any, you can substitute another coarse sea
salt (or kosher salt), but you might not want to sprinkle it
over the top of the caramels too (it's just not as delicate).
|cream, butter and fleur de sel|
|golden brown (but it already was)|
|cream mixture added, bubbling up towards 250° F.|
|poured into prepared pan|
|I sprinkled some fleur de sel on top too because I like that |
little extra shot of saltiness and the tiny bit of crunch it adds.
|cutting the caramels|
I removed the entire block from the pan,
peeled off the parchment and then cut them.
|wrapping a caramel|
I didn't have any pre-cut wax paper...I just tore off
pieces from a roll (they don't need to be exactly 4" x 4").
|wrapped fleur de sel caramel|