Once again Ina Garten shows us the the fun, easy and delicious way to enjoy ourselves.
Fleur de Sel Caramels
2013-09-24 18:38:40
Yields 16
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Prep Time
2 hr 40 min
Cook Time
20 min
Nutrition Facts
Serving Size
45g
Yields
16
Amount Per Serving
Calories 179
Calories from Fat 88
% Daily Value *
Total Fat 10g
15%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 30mg
10%
Sodium 157mg
7%
Total Carbohydrates 23g
8%
Dietary Fiber 0g
0%
Sugars 20g
Protein 0g
Vitamin A
7%
Vitamin C
0%
Calcium
1%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Vegetable oil
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1 cup heavy cream
- 5 tablespoons unsalted butter
- 1 teaspoon fine fleur de sel, plus extra for sprinkling
- 1/2 teaspoon pure vanilla extract
Prep the pan
- Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
Boil the sugar
- In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
Heat the cream
- In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
Finish the caramel
- When the sugar mixture is done, 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 degrees F (firm ball) on a candy thermometer.
Fill the pan
- Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
Cut the caramel
- When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
Roll it up
- Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
Cut into pieces
- Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.
Wrap the candies
- Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.
- Photograph by Quentin Bacon
Martha's Vineyard Sea Salt https://www.mvseasalt.com/