Deep breath – I’m about to share one of my MOST FAVORITE recipes EVER! It’s very addicting and I don’t mean that lightly. Once made, this barely lasts a full day around here. It’s just something about the sea salt, sugar, and cream.
A little background –
So there I was…in Whole Foods…staring at all of the caramels in the sweets display case. It happened to be my birthday so I bought a few chocolate covered sea salt caramels. They didn’t make it to the car. It’s a long way home from Whole Foods – I kept wanting more caramels to magically appear in my empty bag. So, I thought there HAS to be a way to make caramels at home. After some research (and some recipes that just don’t cut it), I found this to be the
BEST EVER CARAMEL RECIPE!
Fleur de Sel Caramels
1 C heavy cream
5 T unsalted butter
1 tsp coarse sea salt (plus 1 T for the final step)
1 1/2 C sugar
1/4 C light corn syrup
1/4 C water
Line 9×13″ baking pan with parchment paper (you could also use an 8×8″ pan – I like my caramels on the thin side so I use a larger pan.), then lightly oil parchment. Bring cream, butter, and salt to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3-4 quart heavy saucepan, stirring until sugar is dissolved.
Boil without stirring but gently swirling pan, until mixture is a light golden caramel.
In the next few pictures, you’ll see how the color changes from an off-white to a golden brown.
Carefully stir in cream mixture (mixture will bubble up)
and simmer, stirring frequently, until caramel registers 248 F on thermometer
(about 10-15 minutes).
Pour into baking pan.