Diary of a Foodie
Salted Caramels
Diary of a Foodie: Season One: Salt and Pepper
January 2007
- 1 cup heavy cream
- 5 tablespoons unsalted butter, cut into pieces
- 1 teaspoon fleur de sel*
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup water
-
Special equipment:
parchment paper, a deep-fat thermometer
-
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil 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 sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
-
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
- *Available at specialty foods shops and SaltWorks (800-353-7258).
- Keywords
- diary of a foodie,
- dessert,
- candy
More Diary of a Foodie
- Chiles en Nogada con Salsa de Chocolate (Stuffed Poblanos with Nut Sauce and Chocolate-Pomegranate Molasses Drizzle)
- Easy Seafood Paella
- Gazpacho
- Chile and Bell Pepper Frittata
- Pollo Alla Cacciatora con Peperoni (Hunter’s-Style Chicken with Peppers)
- Porcini and Honey Ice Cream
- View All Diary of a Foodie
Pinterest
