These are to die for – sweetness balanced perfectly with saltiness. I made some plain, just caramels and fleur de sel, wrapped in parchment paper. The others were dark chocolate-covered, with a sprinkling of fleur de sel. It’s hard to choose a favourite . . . but I’d have to say the chocolate ones win out. Try it and see – it takes a bit of patience, as the cooking process can’t be rushed, but if you’ve got the time and some good music to listen to while you’re stirring, it’s totally worth it.
Listening pairing: Luluc’s album ‘Dear Hamlyn.’ Sweet and smooth like the treats you’re making!
What you need:
1 cup sugar
1 cup heavy cream
1/2 cup light corn syrup
1/4 teaspoon salt
2 & 1/2 tablespoons butter
1/2 teaspoon vanilla
fleur se sel
3 oz chocolate (I used 2 oz semi-sweet and 1 oz bitter-sweet)
candy thermometer – helpful but not essential (you can test the accuracy of your thermometer by placing it in boiling water – it should read 212F)
What you do:
1. Line a bread pan with lightly buttered parchment paper.
2. Combine the sugar, syrup, 1/4 teaspoon of salt, and half a cup of the cream in a pot. Place on medium heat, stirring constantly with a wooden spoon or silicone spatula until it boils. This may take a while, but make sure you don’t raise the heat to hurry it up – it needs to stay on medium.
3. While it boils, add the cream slowly, continuing to stir. Reduce heat to medium-low and continue to boil for 5-6 minutes, stirring little. Add butter, 1 tablespoon at a time, and stir until melted.
4. For the next steps you need to have patience, as you will be stirring for about 30-40 minutes. Continue boiling over medium-low heat, stirring occasionally. You will begin to see the mixture turn a more caramel-brown colour. If you’ve got a candy thermometer, you want it to read 250F. If you don’t have one, you can get a bowl of ice water and place a drop of the mixture into it. When it forms a “firm ball” in the ice water, take it off the heat right away.
5. After removing from the heat, stir in the vanilla.
6. Pour immediately into the parchment-lined pan. Just pour it in and don’t scrape the caramel from the bottom of the pot, to avoid crystallization. Of course you can scrape it out into another container and eat it up!
7. Allow the caramel to cool, then remove it from the pan by pulling up the parchment paper.
8. With a lightly buttered knife, cut into desired shapes. Sprinkle the fleur de sel on the ones that you won’t be dipping in chocolate.
9. Melt the chocolate in the top of a double boiler, or place a bowl on top of a pot of water. Melt the chocolate, or read here for the more complicated process of tempering chocolate.
10. Dip caramels in the melted chocolate, then sprinkle with a little fleur de sel.
11. The caramel will stick to almost everything. Parchment paper, however, is like magic when it comes to caramel. you can line your plate with it, or use it for wrapping the individual caramels.
I found this recipe on Not So Humble Pie. I’ve just halved the recipe, as it was too much for me. But it takes a long time to make, so you might want to double it – it’s not double the work until you get to the cutting and dipping.