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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 36 |
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A French caramel candy recipe that just melts in your mouth. Ingredients:
1 cup half and half (no substitutions) |
1 cup salted butter (2 sticks) |
1/2 tsp. fleur de sel salt |
2 3/4 cups superfine sugar |
1/4 corn syrup |
(optional addition of another 1/2-1 tsp of salt sprinkled over the top of the cooling caramel) |
Directions:
1. Bring the half and half, butter and salt to a boil in a heavy saucepan or pot.
2. Set aside after mixture reaches boil.
3. In another pot, cook the sugar and corn syrup over a medium heat to a temperature of 293 degrees on a candy thermometer.
4. As the sugar begins to melt, swirl the pan often until all of the sugar has melted.
5. Once melted, remove from heat and add the half and half mixture stirring once or twice.
6. Set the pan back over a medium flame and cook until the mixture reaches 248 degrees, stirring frequently. This should take from 10 to fifteen minutes and the mixture will look like a caramel sauce.
7. Remove from heat and pour into an 8x8 inch pan and let it cool for 2 hours. (Before it sets, I sprinkle the caramel evenly with a bit more fleur de sel (salt).
8. After 2 hours, the caramel should have set and can now be removed from the pan. You can pour hot water over the bottom of the pan for about a minute to loosen it up or use the non stick aluminum and line the pan in advance. I use a silicone pan and just bend the candy out and then slice into small pieces which are wrapped later in wax paper or cellophane wrap.
9. These are also great dipped in dark or milk chocolate as in the photograph. (The pic came from Fran's Chocolates which are excellent candies!) YUM!
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