Fleur de Sel Caramels

Fleur de Sel Caramels is a gluten free and lacto ovo vegetarian recipe with 12 servings. For 32 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 16g of fat, and a total of 197 calories. 1808 people have made this recipe and would make it again. It works well as a side dish. If you have corn syrup, vanillan extract, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Gimme Some Oven. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 3%. If you like this recipe, you might also like recipes such as Fleur de Sel Caramels, Fleur De Sel Caramels, and Fleur De Sel Caramels.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil (or lightly cover with cooking spray), allowing the paper to drape over 2 sides.In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.When the caramelized sugar is the right color, very slowly add the cream mixture to the caramel while stirring - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate until firm.For rolled caramels:When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you've rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers (or wax paper) in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.For square/cubed caramels:When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Then use a large knife to carefully cut the caramel into squares of your desired size.

 

Step by step:

1. Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil (or lightly cover with cooking spray), allowing the paper to drape over 2 sides.In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat.

2. Remove from the heat, set aside and keep warm.When the caramelized sugar is the right color, very slowly add the cream mixture to the caramel while stirring - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate until firm.For rolled caramels:When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you've rolled up half of the sheet.

3. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces.

4. Cut parchment papers (or wax paper) in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.For square/cubed caramels:When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Then use a large knife to carefully cut the caramel into squares of your desired size.

Nutrition Information:

covered percent of daily need