FLEUR DE SEL CARAMELS
Categories Candy Milk/Cream Dessert Christmas Edible Gift Simmer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 40 candies
Number Of Ingredients 8
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).
FLEUR DE SEL AND SMOKED SALT CARAMELS
Steps:
- Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil and spray with oil; set aside.
- Bring the cream and butter to a simmer in a small saucepan; remove from the heat and set aside.
- In a medium-sized heavy saucepan over medium heat, heat the sugar, agave syrup, and water, stirring until the sugar dissolves. Boil, gently swirling the pan, until the sugar turns a dark golden color (350°F on a candy thermometer).
- Carefully stir in the cream mixture (the mixture will bubble vigorously) and boil, stirring often, until the liquid reaches 248°F, about 12 minutes. At that point, a drop of the mixture dribbled into a glass of cold water will form a ball that will be firm enough to lift up but flexible enough to flatten between your fingers (soft-ball stage).
- Remove the sugar from the heat and quickly stir in the fleur de sel. Immediately pour into the prepared baking pan. Sprinkle with the smoked salt. Allow to cool at room temperature until firm, about 1 1/2 hours more.
- Invert onto a cutting board and peel off the paper. Cut into 1-inch squares and wrap each piece in a 4-inch square of wax paper or cellophane, twisting the ends to close.
- Invert Sugar
- If you can't find agave syrup, you can use invert sugar instead. It's very easy to make, and assures your caramel will come out smooth and silky. Mix 3 cups granulated sugar, 1 1/2 cups water, and the juice of 1/2 lemon in a saucepan over medium-high heat. Bring to a boil, then lower the heat and simmer for 30 minutes. The resulting invert sugar liquid can be stored indefinitely in a small plastic container.
FLEUR DE SEL CARAMELS
Provided by Ina Garten
Time 3h
Yield 16
Number Of Ingredients 7
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
From Gourmet, October 2004. These are just wonderful. Some recommend adding a second teaspoon of fleur de sel at the very end "as the caramel is cooling so the crystals don't completely dissolve, providing the occasional salty crunch in the final product." Others recommend adding a teaspoon and a half of vanilla or a couple of tablespoons of dark rum. Or, someone suggested dipping in dark chocolate and sprinkling with fleur de sel. Very versatile. Perfect for holiday gifts. Cooking time includes two hours of cooling.
Provided by BarbryT
Categories Candy
Time 2h45m
Yield 40 pieces
Number Of Ingredients 10
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 (firm ball stage).
- 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. Recommendation: use a pizza cutter to cut caramel into strips, the poultry shears to cut into individual pieces.
Nutrition Facts : Calories 68.3, Fat 3.6, SaturatedFat 2.3, Cholesterol 12, Sodium 62, Carbohydrate 9.3, Sugar 8.1, Protein 0.1
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