{"id":276,"date":"2012-07-21T09:00:29","date_gmt":"2012-07-21T09:00:29","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=276"},"modified":"2012-07-21T16:39:17","modified_gmt":"2012-07-21T16:39:17","slug":"fleur-de-sel-caramels","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=276","title":{"rendered":"CARAMELS…FLEUR DE SEL"},"content":{"rendered":"

\"\"<\/a><\/p>\n

It is time, my darlings, for you to indulge yourself and all those you love.\u00a0\u00a0 Serve these caramels with coffee after dinner or pack them in glassine bags with ribbons for hostess gifts.\u00a0 Or.. you could always just stash them away for a rainy day.\u00a0 You know the kind of day – when YOU need a treat.<\/p>\n

Vegetable oil<\/p>\n

1 1\/2 cups sugar<\/p>\n

1\/4 cup light corn syrup<\/p>\n

1 cup heavy cream (whipping)<\/p>\n

5 tbsp unsalted butter<\/p>\n

1 teaspoon fine fleur de sel, plus extra for sprinkling (I like Malden salt)<\/p>\n

1\/2 teaspoon pure vanilla extract<\/p>\n

Line an 8 – inch square baking pan with parchment paper, allowing it to drape over the two ends, then brush the paper lightly with oil.<\/p>\n

In a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat.\u00a0 Turn off the heat and set aside.<\/p>\n

\"\"<\/a><\/p>\n

(This is about as brown as your sugar should get.)<\/p>\n

In a deep saucepan (important) 6 inches wide and 4 1\/2 inches deep), combine 11\/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat.\u00a0 Boil until the mixture is a warm golden brown.\u00a0 DON’T STIR\u00a0 JUST SWIRL THE PAN.\u00a0 Watch carefully as it can burn quickly at the end.<\/p>\n

\"\"<\/a><\/p>\n

When the sugar mixture is done, turn off the heat and SLOWLY add the cream mixture to the sugar mixture.\u00a0 BE CAREFUL.\u00a0 IT WILL BUBBLE UP VIOLENTLY.\u00a0 Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248\u00b0F (firm ball) on a candy thermometer.\u00a0 VERY CAREFULLY (it’s hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.<\/p>\n

When the caramels are cold, pry the sheet from the pan onto a cutting board.\u00a0 Cut the square in half.\u00a0 Starting with a long side, roll one piece of the caramel up tightly into an 8-inch-long log.\u00a0 Repeat with the second piece.\u00a0 Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces.\u00a0 Cut glassine or parchment paper into 44 x 5 inch pieces and wrap each caramel individually, twisting the ends.\u00a0 Store in the refrigerator and serve the caramels chilled.<\/p>\n

\n\n\n\n
CARAMELS…FLEUR DE SEL<\/span><\/span><\/td>\n\n
\n
<\/div>\n
#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
\n
Print<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
Recipe Type: Desserts<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 10 mins<\/span><\/div>\n
Cook time: 15 mins<\/span><\/div>\n
Total time: 25 mins<\/span><\/div>\n
Serve these caramels with coffee after dinner or pack them in glassine bags with ribbons for hostess gifts.<\/span><\/div>\n
Ingredients<\/div>\n