On my last Free Friday, Franny and I gave Barefoot Contessa's Fleur de Sel Caramels a try. These were easier to make than I expected. My attempt a couple of month's ago to make caramel sauce was a total flop so I was unsure how these would go. These are delicious—maybe a bit too sweet for me, but next time, I think I can remedy that by browning the caramel longer before adding the cream. Also, these are considerably less sticky sweet when eaten straight from the refrigerator.
Yield: About 16 large, or 32 bite-size caramels
8" square baking pan
heavy & deep saucepan (I used my 2-1/2 quart, 6" wide by 4" deep Calphalon saucepan)*
*sauce pan size is important. Using too big of a pot will cause the sugar to cook too quickly and makes the consistency gritty.
1-1/2 cups sugar
1/4 cup light corn syrup
1 cup heavy cream
5T unsalted butter
1 tsp fleur de sel (French sea salt), plus extra for sprinkling
1/2 tsp pure vanilla extract
1. Line the square baking pan with parchment paper, leaving the paper longer on two sides so it drapes over the edge. This aids in the removal of the sticky caramel from the pan.
2. Brush the paper lightly with vegetable oil
3. In the deep saucepan, combine 1/4 cup water, sugar & corn syrup and bring to boil over medium-high heat. Do not stir, but instead swirl the pan. Keep an eye on the mixture as it can burn easily.
4. In the small saucepan, bring the cream, butter and 1 tsp of fleur de sel to a simmer over medium heat. Once combined, set aside.
5. When the sugar mixture has a dark amber color (see photos above, approx. 10-12 minutes), remove from heat and slowly add the cream mixture to the sugar mixture. It will bubble up (violently if you pour the cream mixture too fast) so be careful not to burn yourself, but it is fun potion-making-like to see it froth up.
6. Add vanilla and stir with a wooden spoon over medium-low heat for about 10 minutes. Insert the candy thermometer and monitor regularly. It will continue to darken.
7. When the mixture reaches 248 degrees (candy thermometers call this "firm ball"), very gently pour this VERY hot mixture into the prepared pan.
8. Refrigerate for about an hour or until firm.
9. Cut parchment paper into 4" x 5" squares to use for individual caramel wrappers. Set aside.
10. Once caramel is cold (it will be easier to remove from pan in one piece), use the parchment paper handles to lift the caramel (you might need to pry a little) onto the cutting board.
11. Cut the square of caramel in half with a sharp knife.
12. Start with one of the sheets of caramel and roll lengthwise into a tight 8-inch-long log. If the caramel is not malleable enough, wait a minute for it to soften at room temperature.
13. Repeat with second piece.
14. Sprinkle both logs with fleur de sel.
15. Trim the ends (and sample!). If it's too sticky, brush vegetable oil on the knife for easier cutting.
16. Cut each log into 8 pieces. The easiest way to do this is to cut the log in half, then in half again, then each smaller segment in half once more. Repeat with second log. If you want smaller pieces, cut log once in half, and then approximate smaller, equal slices.
17. To wrap each caramel, place in a piece of parchment, fold to cover, and twist the ends.
18. Store in the refrigerator in an air-tight container and serve the caramels chilled.
After refrigerating, the fleur de sel crystals may dissolve or become transparent, but they still taste great. You can always re-sprinkle with a bit more fleur de sel after plating on a serving dish. Serve chilled for best flavor.