Friday, 7 December 2012

Salted Caramels

I followed the directions exactly and here are the things I found for myself:

- You have to boil the heck out of it to get it up to 248 degrees and even then it doesn't form a firm ball but the caramels still set so that was good 
- I used coarse sea salt and that worked great
- Whip cream also works great! 
- I added the salt when the caramels where just starting to chill in the fridge. It seemed to stick better then. 
- Be careful when you're "boiling the heck out of it" it will start to burn if you're not on it! 
- It took me 25 minutes of cooking to get it up to 248 degrees so get it to a boil sooner then later; doing it on medium heat didn't do it for me, I just stayed right at 220 for a while.
Other then that great recipe! Time consuming but good! 

Vegetable oil
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, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.

In a deep saucepan (6 inches wide x 4½ inches deep), combine ¼ cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don’t stir – just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!

In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful - it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees (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 caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with a long side, roll one piece of the caramel up tightly into an 8-inch-long log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glassine or parchment papers into 4 x 5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

1 comment:

Thanks for your comments and feedback! I enjoy reading each one :)

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