Zomppa's Fleur De Sel Caramel Candies
By: Zomppa
Published: Monday, August 16, 2010 - 5:02am

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)