Yummy Fleur de Sel Caramels

Oh My Gooooooooooood! Caaaaaaaaarrraammeeelllll. This is the greatest caramel recipe I have EVER tried! I found at over at “Gimme some oven” blog.
Candy making has always kind of scared me. Mainly because I never had a candy thermometer or if I did have one, it was off. But these turned out great, I read LOTS of caramel tutorials which helped.
“Gimme Some Oven’s” Fleur de Sel Caramels Link
Fleur de Sel Caramels Recipe(Adapted from gimme some oven)
Ingredients:
  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 1 1/2 cups heavy cream
  • 5 tablespoons unsalted butter
  • 1 teaspoon fleur de sel, plus extra for sprinkling
  • 1/2 teaspoon pure vanilla extract
  • parchment paper or wax paper, for wrapping
Method:
Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, and brush the paper gently with oil (or lightly spray with cooking spray), allowing the paper to stick out over the 2 sides.
In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don’t stir yet – just swirl the pan a little to mix the ingredients well. Watch closely, as it will start burning if you leave it for too long at the end!
In the meantime, bring the butter, cream and 1 teaspoon of fleur de sel to a simmer in a small pan over medium heat. Then remove from the heat and set aside, but still keep it warm.
Slowly add the cream mixture to the caramel while stirring, when you see the caramelized sugar gets the right brown color– it will boil up violently at this point. Stir in the vanilla with a wooden spoon and cook on medium heat for about 5 to 10 minutes, until the mixture reaches 248 degrees F  on the candy thermometer.
Very carefully (as it’s quite hot!) pour the caramel into the pan you prepared and refrigerate until it gets firm.

Yummy Fleur de Sel Caramels
 
Ingredients
  • ½ cup sugar
  • ¼ cup light corn syrup
  • 1½ cups heavy cream
  • 5 tablespoons unsalted butter
  • 1 teaspoon fleur de sel, plus extra for sprinkling
  • ½ teaspoon pure vanilla extract
  • parchment paper or wax paper, for wrapping
Instructions
  1. Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, and brush the paper gently with oil (or lightly spray with cooking spray), allowing the paper to stick out over the 2 sides.
  2. In a deep saucepan (6 inches diameter by 4½ inches deep) combine the sugar, corn syrup, and ½ cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don’t stir yet – just swirl the pan a little to mix the ingredients well. Watch closely, as it will start burning if you leave it for too long at the end!
  3. In the meantime, bring the butter, cream and 1 teaspoon of fleur de sel to a simmer in a small pan over medium heat. Then remove from the heat and set aside, but still keep it warm.
  4. Slowly add the cream mixture to the caramel while stirring, when you see the caramelized sugar gets the right brown color– it will boil up violently at this point. Stir in the vanilla with a wooden spoon and cook on medium heat for about 5 to 10 minutes, until the mixture reaches 248 degrees F  on the candy thermometer.
  5. Very carefully (as it’s quite hot!) pour the caramel into the pan you prepared and refrigerate until it gets firm.

Enjoy!

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