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:

1/4 cup light corn syrup

1 teaspoon fleur de sel, plus extra for sprinkling

1 1/2 cups heavy cream

1/2 cup sugar

5 tablespoons unsalted butter

1/2 teaspoon pure vanilla extract

parchment paper or wax paper, for wrapping

Equipment:

baking paper

baking pan

loaf pan

sauce pan

candy thermometer

cutting board

wooden spoon

frying pan

wax paper

knife

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:

Quickview
197k Calories
0.66g Protein
15g Total Fat
14g Carbs
0% Health Score
Limit These
Calories
197k
10%

Fat
15g
24%

  Saturated Fat
9g
62%

Carbohydrates
14g
5%

  Sugar
13g
15%

Cholesterol
53mg
18%

Sodium
27mg
1%

Get Enough Of These
Protein
0.66g
1%

Vitamin A
583IU
12%

Vitamin E
0.45mg
3%

Calcium
21mg
2%

Vitamin B2
0.04mg
2%

Phosphorus
19mg
2%

Vitamin D
0.3µg
2%

Vitamin K
1µg
1%

Vitamin B12
0.06µg
1%

covered percent of daily need
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Food Trivia

The red food-coloring carmine used in Skittles and other candies is made from boiled cochineal bugs, a type of beetle.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

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