Make some today to have in the house for guests in a pretty dish, or wrap them up for a coworker or a holiday hostess to enjoy. That is, if you haven’t devoured them all!
Fleur de Sel Caramels slightly adapted from Ina Garten
Cook time: 25 minutes | Total time: 1 hour 30 minutes | Makes about 40
Be sure to have: Loaf Pan + Parchment Paper
1 cup sugar | 1/4 cup light corn syrup | 3 tablespoons water | half cup heavy cream | 6 tablespoons unsalted butter | half teaspoon pure vanilla extract
1. Line the loaf pan with parchment paper so the entire bottom and walls are covered. Spray parchment with nonstick cooking spray.
2. Place butter and cream in microwave-safe bowl and microwave ~1 minute. Stir melted butter and cream together. Set aside.
3. In saucepan, combine sugar, corn syrup and water over medium heat. Stir briefly with wooden spoon and then do not stir any more or the mixture won’t caramelize. Use a candy thermometer (or, a sterilized meat thermometer in a pinch. I’m not saying that’s what happened here. I’m just saying it is possible [wink wink]).
4. Watch saucepan the entire time, waiting until the sugar begins to caramelize around 320 F and becomes an amber color.
5. When caramelization begins, add a few tablespoons of the butter and cream mix. The pan will bubble up as you stir in, so only add a little at a time! Proceed with small increments until its all mixed in.
6. Stir and cook for another 5-8 minutes until the temperature rises again to 240 F. Then remove from heat and pour into loaf pan immediately.
7. Leave the caramel to cool for a few minutes, then sprinkle the sea salt. Let it set in refrigerator for an hour.
8. Remove the caramels from loaf pan/parchment paper. Using a knife run under hot water, or kitchen shears, cut the caramel into bite-sized pieces. Wrap individually in wax paper.