Fleur de Sel Caramels
Yields: 30 caramels
Original recipe can be found here.
1 1/2 cups sugar
1/2 cup light corn syrup
1 cup heavy cream
5 tbsn. unsalted butter
1 tsp. fleur de sell, plus extra for sprinkling
1/2 tsp. pure vanilla extract
Line the bottom of an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over two sides. In a deep saucepan, stir together 1/4 cup water with the sugar and corn syrup and bring them to a boil over medium-high heat. Continue to boil until mixture 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, in a small pan, bring the cream, butter and 1 tsp. fleur de del to a simmer over medium heat. Turn off the heat and set aside.
When sugar mixture is a warm, golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful! It will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 F (firm ball stage) on a candy thermometer. Very carefully pour the caramel into the prepared pan and refrigerate until firm.
When caramels are cold, use the parchment paper to pry the sheet from the pan onto a cutting board (the caramels will be supple and easy to handle, if too stiff, allow to sit at room temperature for 10 minutes). Cut into 1-inch squares, taking care not to tough the caramel with your finger. Sprinkle each with fleur de sell and wrap individually in glassine or parchment paper. Store in refrigerator and serve caramels chilled.
Mmmmm salty goodness!