If you have ever been scared to make caramels, please don’t be. As long as you have the right equipment (candy thermometer) than you can make perfect caramel candies. My son has been asking me to make these for some time now. He really enjoyed watching the process and especially loved seeing how the heavy cream reacts when you add it to the sugar mixture. We couldn’t wait for them to set up so we could test them out. These are amazing! The hit of sea salt, really makes the caramels sing in your mouth. The recipe says to keep chilled and serve chilled. I think it’s more of a personal preference for this. I liked the caramels at room temperature.
I’ll be making another batch of these babies this weekend. They tend to not last long once they are done.
- Vegetable oil
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1 cup heavy cream
- 5 tablespoons unsalted butter
- 1 teaspoon fine fleur de sel, plus extra for sprinkling (fine sea salt will also work)
- 1/2 teaspoon pure vanilla extract
- Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
- 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.
- 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.
- 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.
- Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm. When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half. (If the caramel is too hard, let it sit for about 15 minutes to get to room temp)
- Starting with a long side, roll the caramel up tightly into an 8-inch-long log. 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.)
- Cut 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 or at room temperature.
Source: slightly adapted from Barefoot Contessa How Easy is that