Decadent Fleur De Sel Caramels
Indulge in the luxurious blend of sweet and salty with these Decadent Fleur De Sel Caramels, originally from the pages of Gourmet, October 2004. Each piece of caramel is a delightful treat, enhanced with the subtle crunch of fleur de sel that contrasts beautifully with the rich sweetness. Many chefs recommend adding an extra teaspoon of fleur de sel at the end of cooking to achieve that perfect balance of flavor, while others suggest adding a splash of vanilla or dark rum for an aromatic twist. For a gourmet touch, consider dipping the finished caramels in dark chocolate and finishing them with a sprinkle of fleur de sel for an irresistible salty-sweet combination. These caramels make for a fantastic homemade gift during the holiday season, bound to impress friends and family alike with their artisanal quality.
N/A
Servings
45
Calories
10
Ingredients
Ingredients
heavy cream
1 cup
unsalted butter
5 tablespoons (cut into pieces)
fleur de sel
1 teaspoon
sugar
1 1/2 cups
light corn syrup
1/4 cup
water
1/4 cup
fleur de sel
1 teaspoon (optional, for finishing)
vanilla
1 1/2 teaspoons (optional)
dark rum
2 tablespoons (optional)
dark chocolate
as needed (for dipping, optional)
Instructions
1
Prepare an 8-inch square baking pan by lining the bottom and sides with parchment paper, then lightly oil the parchment to prevent sticking.
2
In a small saucepan, combine the heavy cream, unsalted butter, and 1 teaspoon of fleur de sel. Bring the mixture to a gentle boil, then remove from heat and set aside to cool slightly.
3
In a large, heavy saucepan (3 to 4 quarts), combine sugar, light corn syrup, and water. Over medium heat, stir until the sugar is fully dissolved.
4
Once dissolved, allow the mixture to boil without stirring but gently swirl the pan to ensure even heating. Cook until the caramel turns a light golden color.
5
Carefully stir in the reserved cream mixture. Be cautious as this will cause the mixture to bubble vigorously. Reduce heat and let it simmer, stirring frequently, until the caramel reaches 248°F on a candy thermometer (this is the firm ball stage), which should take about 10 to 15 minutes.
6
Once you achieve the desired temperature, pour the caramel mixture into the prepared baking pan, smoothing it out if needed. Let it cool at room temperature for 2 hours.
7
After cooling, use a sharp knife or pizza cutter to cut the caramels into 1-inch pieces. For ease, you can also use poultry shears to cut the caramels further into bite-sized servings.
8
Wrap each piece individually in a 4-inch square of wax paper, twisting the ends to seal in the delicious flavors.
Nutrition Information
2
Fat
6.5
Carbs
0.1
Protein
Frequently Asked Questions
Frequently Asked Questions
Where did the Decadent Fleur De Sel Caramels recipe originate?
This recipe was originally featured in the October 2004 issue of Gourmet magazine.
What size baking pan is required for these caramels?
You should use an 8-inch square baking pan.
How should I prepare the baking pan?
Line the bottom and sides with parchment paper, then lightly oil the parchment to prevent the caramel from sticking.
What are the primary ingredients for the cream mixture?
The cream mixture consists of heavy cream, unsalted butter, and fleur de sel.
What temperature must the caramel reach?
The caramel needs to reach 248°F on a candy thermometer.
What is the 248°F stage called in candy making?
This temperature is known as the firm ball stage.
How long does it take for the caramel to reach the firm ball stage?
It typically takes about 10 to 15 minutes of simmering.
Should I stir the sugar mixture while it boils initially?
No, you should allow the mixture to boil without stirring, though you can gently swirl the pan.
What color should the sugar mixture be before adding the cream?
The mixture should be a light golden color before you stir in the reserved cream mixture.
Why must I be cautious when adding the cream mixture?
Adding the cream mixture will cause the hot sugar to bubble vigorously.
How long do the caramels need to cool?
The caramels should cool at room temperature for at least 2 hours.
What tools can I use to cut the caramels?
A sharp knife, a pizza cutter, or even poultry shears work well for cutting the caramels.
What size should the individual caramel pieces be?
It is recommended to cut them into 1-inch pieces.
How do I wrap the finished caramels?
Wrap each piece individually in a 4-inch square of wax paper and twist the ends to seal.
Can I add extra flavorings like vanilla?
Yes, you can add 1 1/2 teaspoons of vanilla for an aromatic twist.
Is it possible to add alcohol to the recipe?
Yes, adding 2 tablespoons of dark rum is a suggested variation for extra depth of flavor.
Can I dip these caramels in chocolate?
Yes, for a gourmet touch, you can dip the finished caramels in dark chocolate.
When should I add the optional finishing salt?
Many chefs recommend adding an extra teaspoon of fleur de sel at the end of cooking or as a garnish after dipping in chocolate.
How many calories are in one caramel?
Each caramel contains approximately 45 calories.
What is the fat content per serving?
Each serving contains 2 grams of fat.
How many carbohydrates are in each caramel?
There are 6.5 grams of carbohydrates per caramel.
What type of butter is best for this recipe?
Unsalted butter is required for this recipe to control the salt balance.
What is the purpose of corn syrup in this recipe?
Light corn syrup is used to help prevent the sugar from crystallizing, ensuring a smooth texture.
What type of saucepan is recommended?
A large, heavy saucepan with a capacity of 3 to 4 quarts is best for heat distribution and containing bubbles.
How many ingredients are in the base recipe?
There are 10 total ingredients, including the optional finishing elements.
Are these caramels suitable for holiday gifts?
Yes, their artisanal quality makes them fantastic homemade gifts.
What does fleur de sel provide to the recipe?
It provides a subtle crunch and a savory contrast to the rich sweetness of the caramel.
Do these caramels contain protein?
They contain a very small amount, approximately 0.1 grams of protein per serving.
How much water is needed for the sugar mixture?
The recipe calls for 1/4 cup of water.
What should I do if the caramel is too sticky to cut?
Ensure it has cooled completely for 2 hours; using oiled blades or poultry shears can also help.