>> Did you sign up for a tea swap penpal? Today is the last day to sign up <<

Fleur de Sel Caramels #SecretRecipeClub

hapatite-1070239

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.

hapatite-1070241

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 caramelsBlue­berry  Lemon Cup­cakes with Pome­gran­ate Frost­ing, Cheez-it Crusted Chicken, Home­made Marsh­mal­low CremeBrown But­ter Caramel Cook­ies, and  Garam Masala Muffins.

hapatite-1070247

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.

Secret Recipe Club

 Load­ing InLinkz ...

Fleur de Sel Caramels #Secre­tRecipeClub Recipe

hapatite-1070239

By nicole Pub­lished: April 28, 2014

  • Yield: 16 caramels

From Ina Garten's Bare­foot Con­tessa How Easy is That?

Ingre­di­ents

Instruc­tions

  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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.

Comments

  1. SallyBR says:

    I am absolutely scared of mak­ing caramels, but caramels with fleur de sel is a favorite on my list!

    great job!
    SallyBR recently posted..SECRET RECIPE CLUB – TURKEY CHILI WITH ALMOND BUTTERMy Profile

  2. What a beau­ti­ful choice this month!! Great pho­tos! :)
    Rebekah @ Mak­ing Mir­a­cles recently posted..Secret Recipe Club: Oat­meal CookiesMy Profile

  3. That crunchy salt on those chewy caramels. I am in heaven.

  4. Yum these sound awe­some!! And I love the pretty paper :)
    Jess @ Fly­ing on Jess Fuel recently posted..SRC: Cin­na­mon Chip Gra­nola BarsMy Profile

  5. These look wonderful..beautiful pho­tos! Great choice this month :)

  6. Oh wow I would absolutely devour these!

  7. Melissa says:

    What a deli­cious treat! Your pic­tures are beau­ti­ful! Great pick this month :)
    Melissa recently posted..Sur­prise Car­rot CakeMy Profile

  8. Sarah E says:

    Those are just so cute! My grandpa’s sis­ter makes home­made caramels and they are seri­ously the best ever. I’ve never attempted to make my own, but I really need to! Happy belated reveal day!

  9. Oooh la la! These sound delight­ful! Glad you got to check them off your bucket list. I may need to add them to mine now!

  10. Oooh you have that Fleur de Sel. I brought some back from France about 10 years ago and have been rationing it ever since. =)
    Karen @ Karen’s Kitchen Sto­ries recently posted..Pret­zel CroissantsMy Profile

  11. I adore caramels, though I’ve never made them – you’ve got me really want to try. These look so good.
    Cous­cous & Con­scious­ness recently posted..Bang Bang CauliflowerMy Profile

  12. Love caramels AND have the same lit­tle jar of fleur de sel!
    Mary Kay @ Home­made Crav­ings recently posted..Banana Waf­fles with Nutella Syrup {Secret Recipe Club}My Profile

  13. Oh salted caramels are so good – what a great pick!
    JJ – 84thand3rd recently posted..May Photo Chal­lenge 2014 #eat­food­pho­tos: The Food Photo-A-Day!My Profile

  14. Tara says:

    These look great! Caramels are on my bucket list too, but haven’t got­ten to them yet. Great pick!
    Tara recently posted..Fried Ice CreamMy Profile

  15. I find the hard­est part about mak­ing caramels is cut­ting them! Either they are too soft, or I wait too long and they harden up. Love your photo styling, by the way.
    Dena @ohyoucook recently posted..Middle-Eastern-Style Burg­ers with Pome­gran­ate Molasses – EasyMy Profile

Speak Your Mind

*

CommentLuv badge