Fleur De Sel Caramels
Author: Ina Garten
- Vegetable oil
- ¼ cup water
- 1½ cups sugar
- ¼ cup light corn syrup
- 1 cup heavy cream
- 5 tablespoons unsalted butter
- 1 teaspoon fine fleur de sel, plus extra for sprinkling
- ½ 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, combine ¼ cup water, the sugar and corn syrup and bring to a boil over medium-high heat. Boil until the mixture is a warm golden brown (about 10 minutes.) Don't stir -- just swirl the pan. Watch closely as it will turn burn quickly once it starts to turn brown.
- In the meantime, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer in a small pot over medium heat. Turn off the heat and set aside.
- When the sugar mixture is done, turn off the heat, attach your candy thermometer to the pot and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes. Take it off heat when 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 into pieces and sprinkle with fleur de sel. Wrap in 4 by 5 inch pieces of parchment paper and refrigerate. Serve well chilled.