Wednesday, November 23, 2011

Fleur de Sel Caramels

I researched a few of the recipes found all over Pinterest & the adapted them to work for me & what I had on hand.   
2 Cups of Granulated Sugar
1 Cup of Light Corn Syrup
2 Cups of Heavy Cream (I used Ultra Pasteurized some recommend not to use this)
5 Tablespoons of Unsalted Butter
1 Teaspoon of Vanilla Extract
½ Teaspoon of Salt
1 tablespoon of Sea Salt

Make sure you have a candy thermometer on hand and parchment paper.

One: Have Patience this takes about an hour but sooooo worth it J

Two: Combine One cup of Heavy Cream, the Sugar, Corn Syrup & Salt in a sauce pan (make sure it’s rather deep as the caramel will bubble) at medium heat.

Three:  Stir the mixture constantly at medium heat bringing it to boil.

Four: As the mixture boils add the second cup of cream.  Do this very slow, as the addition of the cream may cool the caramel too quickly.

Five: Lower the temperature to low/medium & allow the mixture to boil for approximately 6 minutes.  No stirring.

~ During this time I lined a pan with the parchment paper lightly butter ~

Six: Add the butter one tablespoon at a time stirring after each spoonful melts.

Seven: Add the candy thermometer; allow the mixture to boil until its hits 250 degrees* while stirring occasionally.  This takes about 35 minutes, the mixture will begin to become more golden & a little thicker. 

Eight: Once you reach 250 degrees remove quickly & add your vanilla extract.

Nine: Pour your caramel into the pan.  Do not scrape as you pour as this will cause the caramel to crystallize before it settles.

Ten: Allow the caramel to cool at room temperature.  Once cooled sprinkle with Sea Salt & cut.  To wrap individually use pieces of wax paper.

*(If your temperature is not climbing steadily you may need to adjust the heat, it will vary on each stove

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