Salted Caramels
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.
Servings: 64
Ingredients:
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per piece: about | - |
| cal | 71 |
| pro | trace |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 0 g |
| chol | 13 mg |
| sodium | 55 mg |
| % RDI: | - |
| vit A | 3% |
-
2 cups (500 mL) granulated sugar
2 cups (500 mL) whipping cream
1 cup (250 mL) corn syrup
1/2 tsp (2 mL) salt
1/3 cup (75 mL) butter
1 tsp (5 mL) vanilla
3/4 tsp (4 mL) 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 sa< 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.)
Additional Information
Source
Canadian Living Magazine: April 2006
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