Then, I came upon a recipe for homemade Fleur de Sel Caramels - from the Barefoot Contessa no less (god I love her) - and I am DYING to try these on my own...
Ingredients:
Vegetable oil
1½ cups sugar
¼ cup light corn syrup
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fine fleur de sel, plus extra for sprinkling
½ teaspoon pure vanilla extract
Instructions:
Line an 8-inch square baking pan with parchment paper, then
brush the paper lightly with oil, allowing the paper to drape over 2 sides.
In a deep saucepan (6 inches wide x 4½ inches deep), combine
¼ 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 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 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat
and set aside.
When the 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 degrees
(firm ball) on a candy thermometer. Very carefully (it’s hot!) pour the caramel
into the prepared pan and refrigerate for a few hours, until firm.
When the caramels are cold, pry the sheet from the pan onto
a cutting board. Cut the sheet in half. Starting with a long side, roll one
piece of the caramel up tightly into an 8-inch-long log. Repeat with the second
piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in
8 pieces. Cut glassine or parchment papers into 4 x 5-inch pieces and wrap each
caramel individually, twisting the ends. Store in the refrigerator and serve
the caramels chilled.
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