Salty and sweet meet in these buttery, firm caramels with a clean delicate taste from the fleur de sel. You need an accurate candy thermometer to make them successfully.
- Portion size 64 servings
- Credits : Canadian Living Magazine: April 2006
Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.
In large saucepan, stir together sugar, 1 cup (250 mL) of the cream, corn syrup and salt ; bring to boil over medium heat, stirring constantly. In thin steady stream, add remaining cream, making sure mixture keeps boiling. Reduce heat to medium-low; boil, without stirring, for 5 minutes.
Stir in butter, 1 tsp (5 mL) at a time. Boil, stirring occasionally, until candy thermometer registers firm-ball stage of 250°F (121°C), 25 to 35 minutes. Remove from heat. Stir in vanilla.
Pour into prepared pan; let cool until surface is slightly firm, 30 minutes. Score into 1-inch (2.5 cm) squares. Sprinkle with fleur de sel. Let cool until firm, about 2 hours. Remove from pan; cut into squares. Wrap each in waxed paper. (Make-ahead: Store wrapped candies in airtight container for up to 1 week.)
Nutritional facts <b>Per piece:</b> about
- Sodium 55 mg
- Protein trace
- Calories 71.0
- Total fat 4 g
- Cholesterol 13 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
- Vitamin A 3.0