Flavored Fleur De Sel Recipes

FLEUR DE SEL CARAMELS

Steps:

• 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.

FLEUR DE SEL CARAMELS

Steps:

• 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 diameter * 4 1/2 inches deep), stir together 1/4 cup water with the sugar, and corn syrup, and bring to a boil over medium-high heat. Continue to boil until the 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 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 the long end, roll the caramel up tightly into an 8 inch log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glacene or parchment papers into squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator and serve the caramels chilled.

POPCORN BLIZZARD POPCORN ICE CREAM WITH FLEUR DE SEL CARAMEL SAUCE

Steps:

• In a heavy cast iron pot, heat milk, cream, and 1 cup sugar in a saucepan. Cover top of cream mixture completely with prepared popcorn. When popcorn starts to melt into mixture, sprinkle some more popcorn on top. When the mixture starts to bubble, remove off of heat and set aside for 30 minutes so the popcorn infuses its flavor into the cream mixture.
• Strain popcorn mixture through cheesecloth or a mesh strainer and squeeze the mushy popcorn flavor back into the cream mixture.
• Whisk together the 1 cup sugar, vanilla bean, butter extract, and eggs in a bowl.
• Still whisking, pour the cream mixture into the egg mixture and pour this back into the cleaned-out pan. Cook until cream thickens on medium-low heat (You don't want to over cook the eggs because it will leave an egg flavor. Do not leave unattended.)
• With a silicone spatula, scrape vanilla beans off of the pot and keep stirring all the flavors together. If vanilla beans clump up just break apart on the interior of the pot. When mixture thickens, remove from heat.
• Put pot into a bowl of ice water. Let cool completely.
• Churn in an ice-cream maker according to manufacturer's instructions. Take bucket and put into freezer for at least 5 hours.
• To prepare the Fleur De Sel Caramel sauce, mix butter, brown sugar, half-n-half, and salt in a saucepan over medium-low heat. Cook while stirring or whisking gently for 10 minutes allowing for the brown sugar to dissolve and for the mixture to thicken. Add vanilla and cook until it thickens further. Turn off heat and pour sauce into whatever you plan to serve it in. Allow cooling until the sauce is just warm. Serve over ice cream.

LAVENDER-FLEUR DE SEL CARAMEL SAUCE

Steps:

• Heat sugar, water, and corn syrup in a medium saucepan over medium-high heat, stirring occasionally, until sugar dissolves, 3 to 4 minutes. Bring to a boil, and cook, washing down sides of pan with a wet pastry brush to prevent crystals from forming, until medium amber, about 5 minutes. Remove from heat, and add heavy cream. Return to heat. Cook, stirring, until combined. Remove from heat, and stir in butter, lavender, and fleur de sel. Let stand for 15 minutes. Strain.

FLEUR DE SEL CARAMELS

Steps:

• Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
• Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
• Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
• Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
• *Available at specialty foods shops and SaltWorks (800-353-7258).