Fleur De Sel Caramels Recipe
Photograph and recipe for fleur de Sel caramels with dipped chocolate alternative
This fleur de Sel caramels recipe has kindly been provided by Jackie Alpers from her book Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts. She describes them as a wonderful combination of sugary, salty and sticky sweet and savoury bite size snacks. They are easy to make and this will make about 50. Fleur de Sel translates to flower of salt. Some of these hand harvested sea salts have a pink or grey tone.
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1 cup of sugar
1 cup of heavy cream
Quarter of a cup of light corn syrup
1 tablespoon of unsalted butter
Half a teaspoon of fleur de Sel with extra for the topping
1 tablespoon of pure vanilla extract
Line an 8 by 8 inch baking pan with a piece of parchment paper which is long enough to hang over the edges and butter it well.
Combine the sugar and cream in a saucepan and bring to the boil over a medium high heat. Stir continuously to prevent burning. Add the corn syrup and continue cooking until the mixture's temperature reaches 230F. Stir in the butter and continue cooking and stirring the mixture until the temperature reaches 245F.
Remove from the heat and stir in the fleur de Sel and vanilla. Pour mixture into the pan and let it cool and harden for about 3 or 4 hours.
Remove the caramel block from the pan and cut it into squares using a sharp, well oiled knife. Top with a few grains of the fleur de Sel.
The caramels can be stored in an airtight container in a cool, dry place for up to one week.
This recipe can also be used to make chocolate dipped caramels by melting one pound of chocolate and tempering it to give the sweets a smooth finish. Dip the caramels into this and then sprinkle with the salt and set aside to set for at least 30 minutes.
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Dips & Sauces