Mocha Caramels with Fluer de Sel |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
10 1/2 ounce(s) bittersweet chocolate |
2-3 tablespoon(s) fleur de sel |
2 cup(s) heavy cream |
1/2 cup(s) light corn syrup |
1/4 teaspoon(s) salt |
1 3/4 cup(s) sugar |
2 tablespoon(s) unsalted butter, cut into tablespoon pieces |
1/4 cup(s) water |
Directions:
1. Line a 9x11 rimmed baking pan with parchment paper.
2. Add cream to a small pot and bring to a boil over medium-high heat. Remove from burner and add chocolate and instant coffee. Wait about a minute, and then stir mixture until chocolate is melted and mixture is smooth and creamy.
3. In a non stick pot over high heat, add sugar, corn syrup, water, and salt. Bring to a boil, stirring to make sure sugar is sompletely dissolved. Let pot boil for about 10 minutes, or until sugar is a deep amber color.
4. Slowly stir in chocolate mixture. The pot will boil violently!
5. Stir mixture constantly. When thermometer reads 243 degrees, remove the pot from the heat and stir in the butter to finish.
6. Pour caramel into prepared pan. Let sit for about 10 minutes, and then sprinkle with salt. Cool.
7. To cut: Remove caramel slab to a cutting board and peel off the paper. Cut slab into squares. Wrap with wax paper. Caramels last for about two weeks in an air tight container.
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