Normally during the holidays, I go absolutely nuts and pull a baking all-nighter right before Christmas. This year, I’ve decided to draw it out a little bit, since this is (after all) my favourite part of the holidays—the baking. Every year, I create cookie platters for all the family get-togethers. I planned my menu for this year quite some time ago, and now I hope to blog about all this crazy baking that I’m going to be doing the next few days. Anything I make for gifts won’t show up until post-Christmas, since I know you sneaky people are reading this!
So on this cold Midwestern Monday, and the first day of XXXmas Baking-thon 2010, I started things off with a bang by making Fleur de sel caramels. Or should I say, Fleur de sel caramels Take Two. I had attempted making these last week, but the instructions I had were kind of shoddy. I ended up with a burnt batch of caramel. Determined to conquer candy-making on a gas stove, I armed myself with a different recipe and along came Take Two.
Fleur de sel caramels
Recipe from Erin’s Food Files, originally from Gourmet.
1 cup heavy cream
5 tbsp unsalted butter, cut into pieces
1 tsp fleur de sel
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
Line the bottom and sides of an 8″ square baking pan with parchment paper, then lightly oil the parchment.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3 to 4-quart heavy saucepan, stirring until the sugar is dissolved.
Boil, without stirring, but rather gently swirling the pan, until the mixture is a light golden caramel colour. Be careful here, because once it hits that golden colour, it will progress to burnt caramel not too long afterwards, so be attentive.
Carefully stir in the cream mixture and simmer, stirring frequently, until the caramel registers 248° F on a candy thermometer, 10 to 15 minutes approximately. When you add the cream, please be super careful, as the mixture will bubble up violently. If you add it too quickly, you’ll end up with 200°+ candy burning your hand. I recommend a long handled spoon to stir with, to be on the safe side.
Once the caramel reaches 248° F, pour into prepared baking pan and cool for 2 hours. Once cool, use the parchment to remove the caramel from the pan and transfer to a cutting board. Sprinkle lightly with some fleur de sel and cut into 1″ pieces. Wrap each piece in a 4″ square of wax paper, twisting the ends. Store in the refrigerator or at room temperature.
These are so delicious and so ridiculously addictive.
There are no pictures of me adding the cream mixture for safety reasons.