Zomppa's Fleur De Sel Caramel Candies
Ingredients
1 1/2 cups sugar
1/4 cup honey, maple syrup or golden syrup
1/2 cup of water
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract
Preparation
1
Line an 8-inch brownie pan with parchment paper and coat with some vegetable or canola oil.
2
In a saucepan, combine sugar, honey, and water.
3
Melt the sugar over medium heat, but do not stir. If you want to mix a little, simply swirl the pot lightly over the flame. Allow to cook for about 5 minutes or until the mixture is a dark amber color.
4
In the meantime, microwave or warm on the stove top the butter, heavy cream and 1 teaspoon of fleur de sel.
5
Once the sugar is amber color, slowly add the warmed cream mixture to the sugar mixture – it will bubble up, so stand back. Turn the heat to high-medium and insert your candy thermometer.
6
Cook until you get to firm ball (248 degrees) on the candy thermometer. This process took me about 20 minutes, but I think it depends on how hot your store gets.
7
Once the mixture is at the firm ball stage, take the mixture off the heat and pour into the brownie pan.
8
Store in the refrigerator until the candy is firm.
9
Once firm, turn the candy out onto a surface. Starting at 1 end, roll the candy up (like a swiss cake) until you have rolled half of it.
10
Cut the log off at the half sheet.
11
Sprinkle your candy with some fleur de sel.
12
Cut in 8 pieces and wrap in parchment paper.
13
Repeat with the second sheet of candy.
.
About
Easy caramel candy recipe...while Patty enjoys the beach. http://tinyurl.com/2fjj7hb
(Very slightly adapted from Ina Garten’s Recipe)
Yield:
1 servings
Added:
Monday, August 16, 2010 - 5:02am
