I finally got to knock something off of my bucket list! My fiancé and I have been wanting to make caramels for a while, especially after we used our candy thermometor to make some crunchy toffee this past winter.
For this month’s Secret Recipe Club, I had the delight of perusing Lynsey’s site, Lynsey Lou’s. I had several recipes I wanted to try out from this southern gal’s recipe index before I spotted the caramels: Blueberry Lemon Cupcakes with Pomegranate Frosting, Cheez-it Crusted Chicken, Homemade Marshmallow Creme, Brown Butter Caramel Cookies, and Garam Masala Muffins.
These caramels, by way of Barefoot Contessa, really hit the spot. I am quite picky about the texture of my caramels and like them on the soft side, but not too runny so that they get all over your face. I would bring these to room temperature before eating, lest you crack a tooth! Next time I might try cooking them a little less so that sugar doesn’t harden up quite so much, as well as experimenting with some flavors.
If you’re feeling up for it, you can dip some of the caramels in chocolate. It was messy, but well worth it (hence the lack of photos).
Check out the other Secret Recipe Clubbers below, or head on over to Lynsey Lou’s.
Fleur de Sel Caramels #SecretRecipeClub Recipe
By April 28, 2014Published:
- Yield: 16 caramels
From Ina Garten's Barefoot Contessa How Easy is That?
- vegetable oil
- ¼ cup water
- 1½ cups sugar
- ¼ cup light corn syrup
- 1 teaspoon fleur de sel plus extra for sprinkling
- 5 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- 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, combine the water, 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.
- Cuisine: French