Salted Caramels
Photography by Yvonne Duivenvoorden
This recipe makes 64 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 71 |
| pro | 0 |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 0 g |
| chol | 13 mg |
| sodium | 55 mg |
| % RDI: | - |
| vit A | 3 |
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.
Ingredients
- 2 cups granulated sugar
- 2 cups whipping cream
- 1 cup corn syrup
- 1/2 tsp salt
- 1/3 cup butter
- 1 tsp vanilla
- 3/4 tsp fleur de sel
Preparation
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.)
Source : Canadian Living Magazine: April 2006
