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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 27 |
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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. Ingredients:
1 cup heavy cream |
5 tablespoons unsalted butter, cut into pieces |
1 teaspoon fleur de sel |
1 1/2 cups sugar |
1/4 cup light corn syrup |
1/4 cup water |
1 teaspoon fleur de sel (optional) |
1 1/2 teaspoons vanilla (optional) |
2 tablespoons dark rum (optional) |
dark chocolate, for dipping (optional) |
Directions:
1. Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
2. Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
3. 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.
4. 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).
5. 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.
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