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 TOFFEE
Calling for a pound of butter, this salty-sweet confection defines indulgence. But it's worth every ounce. Get the packaging how-to for Fleur de Sel Toffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 pounds
Number Of Ingredients 6
Steps:
- Coat a rimmed baking sheet with cooking spray. Bring butter, sugar, water, and corn syrup to a boil in a large saucepan, whisking frequently until sugar dissolves and butter melts. Cook, undisturbed, until mixture registers 300 degrees on a candy thermometer, about 12 minutes.
- Whisk toffee mixture, then immediately pour onto prepared sheet, tilting pan to spread over entire surface. Let stand for 30 seconds, then sprinkle with fleur de sel. Let cool. (Do not move the pan for first 30 minutes.) Break toffee into pieces.
CHOCOLATE COOKIES WITH FLEUR DE SEL
A scrumptious combination of rich chocolate cookies with French sea salt (fleur de sel). The best mix of salty and sweet!
Provided by Dawn Morris
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Whisk flour, cocoa powder, baking soda, and salt together in a bowl. Set aside.
- Combine butter and chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until chocolate is melted and creamy. Add eggs one at a time, mixing well to incorporate each one. Add brown sugar, white sugar, and vanilla extract; mix well. Fold in flour mixture until no dry streaks remain. Fold in chocolate chunks.
- Drop rounded teaspoonfuls of cookie dough onto a baking stone or nonstick cookie sheets. Sprinkle fleur de sel over the tops.
- Bake in the preheated oven until cookies flatten but centers still look soft, 10 to 14 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 16.3 g, Cholesterol 21.8 mg, Fat 6.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 3.9 g, Sodium 114.7 mg, Sugar 10.8 g
FLEUR DE SEL CARAMELS
Provided by Ina Garten
Categories dessert
Time 1h10m
Yield 16 pieces of candy
Number Of Ingredients 7
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.
ROSEMARY FLEUR DE SEL ALMOND TOFFEE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. The inspiration for this recipe came from my recent preoccupation of what to make for holiday gifts this year. As I perused the ingredient list for this contest the last four ingredients listed, dark chocolate, almonds, rosemary, and honey, inspired me to apply this flavor combination to almond toffee, a holiday candy favorite. I was delighted with the result and I'm sure my family and friends will be delighted to receive this treat during the holidays. The use of the Reynolds wrap to line the bottom of the pan made clean-up easy!
Provided by rosarita11_4094628
Categories Candy
Time 1h30m
Yield 3 lbs.
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Line a 10x15 inch baking pan with Reynolds Aluminum Foil and spray with nonstick cooking spray.
- Combine chopped almonds with 2 teaspoons of the chopped, fresh rosemary, 1/2 teaspoon fleur de sel, and 1 tablespoon of olive oil. Spread onto the foil lined baking pan and roast in the oven for 10 to 12 minutes, stirring occasionally, until golden brown. Cool almonds in the pan spreading almonds evenly over the bottom.
- In a 5- to 6-quart pan over medium-low heat, stir sugar, butter, honey, fleur de sel, and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown (300 degrees on a candy thermometer), 10 to 15 minutes. Remove from heat and carefully stir in the vanilla extract. Carefully pour the hot candy over the top of the roasted almonds in the foil lined pan. Let toffee cool at room temperature until set, at least 30 minutes.
- Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. Bring a few inches of water to a simmer in the bottom of double boiler or a pan that the bowl can nest in; remove the pan from the heat. Place chocolate over the heated water an let stand, stirring occasionally, until melted and smooth, about 10 minutes.
- Pour chocolate over cooled toffee and with a knife or spatula, spread the chocolate evenly.
- Combine remaining 2 teaspoons of chopped, fresh rosemary with 1/2 teaspoon fleur de sel. Sprinkle mixture evenly over the top of the chocolate covered toffee and let stand at room temperature until chocolate is set (or chill about 30 minutes). Break candy into pieces and slide them off the foil into an airtight storage container. Can be stored at room temperature for 2 days or chilled up to one month.
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.
More about "fleur de sel toffee recipes"
FLEUR DE SEL TOFFEE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
FLEUR DE SEL TOFFEE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FLEUR DE SEL TOFFEE RECIPE | TOFFEE, TOFFEE RECIPE, RECIPES
From pinterest.com
PIN ON CANDY
From pinterest.fr
FLEUR DE SEL CARAMEL | RICARDO
From ricardocuisine.com
ALMOND FLEUR DE SEL TOFFEE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SALTED CARAMEL TOFFEE - THE SPICE TRAIN
From thespicetrain.com
CHOCOLATE TOFFEE WITH KEVALA FLEUR DE SEL - RECIPE
From kevala.net
PEANUT-BACON TOFFEE, CHOCOLATE AND FLEUR DE SEL - COLOMBE DU JOUR
From colombedujour.com
FLEUR DE SEL CARAMELS | GIMME SOME OVEN
From gimmesomeoven.com
FLEUR DE SEL TOFFEE - MEALPLANNERPRO.COM
From mealplannerpro.com
FLEUR DE SEL PECAN TOFFEE - LAMBRECHT GOURMET
From lambrechtgourmet.com
FLEUR DE SEL TOFFEE: SHANMONSTER — LIVEJOURNAL
From shanmonster.livejournal.com
FLEUR DE SEL TOFFEE RECIPE
From pinterest.ca
FLEUR DE SEL SALT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OPRAH GOURMET FOOD RECIPE ENGLISH TOFFEE CHOCOLATE DIPPED …
From compartes.com
CHRISTMAS CRACK - A SALTINE CRACKER TOFFEE RECIPE
From boulderlocavore.com
FLEUR DE SEL RECIPES AND COOKING WITH FLEUR DE SEL
From fooddiez.com
TOFFEE RECIPE - PREPPY KITCHEN
From preppykitchen.com
ALMOND FLEUR DE SEL TOFFEE · EXTRACT FROM SWEET BY VALERIE GORDON …
From cutoutandkeep.net
ENGLISH TOFFEE WITH DARK CHOCOLATE AND FLEUR DE SEL
From chefmeganmitchell.com
CHEWY FLEUR DE SEL CARAMELS | RICARDO
From ricardocuisine.com
FLEUR DE SEL TOFFEE RECIPE | RECIPE | TOFFEE, HOMEMADE FOOD GIFTS ...
From pinterest.ca
FLEUR DE SEL TOFFEE RECIPE | RECIPE | TOFFEE, HOMEMADE FOOD …
From pinterest.ca
FLEUR DE TOFFEE | PRODOTTI STELLA
From prodottistella.com
FLEUR DE SEL - PRODOTTISTELLA
From prodottistella.com
FLEUR DE SEL TOFFEE RECIPE | RECIPE | TOFFEE, HOMEMADE FOOD …
From pinterest.fr
RESOURCES | FREE FULL-TEXT | FLEUR DE SEL: HOW DOES A PINCH OF …
From mdpi.com
SALTED CHOCOLATE-PECAN TOFFEE RECIPE | MYRECIPES
From myrecipes.com
SALTED HONEY & ALMOND TOFFEE WITH DARK CHOCOLATE
From gatherandfeast.com
(AT LEAST) ONE COOL THING: FLEUR DE SEL CARAMELS - BLOGGER
From atleastonecoolthing.blogspot.com
FLEUR DE SEL TOFFEE.
From pinterest.com
FAMOUS HOLIDAY DOUBLE CHOCOLATE FLEUR DE SEL COOKIES - CTV
From more.ctv.ca
THE BEST TOFFEE AND BRITTLE RECIPES | MARTHA STEWART
From marthastewart.com
FLEUR DE SEL RECIPES - NYT COOKING
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love