Fleur de Sel Caramels

Fleur de Sel Caramels
You can never have too many hor d'oeuvre recipes, so give Fleur de Sel Caramels a try. This gluten free and vegetarian recipe serves 16. One serving contains 291 calories, 0g of protein, and 23g of fat. If you have vegetable oil, fleur de sel, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 3 hours.

Instructions

1
Prep the pan.
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Frying PanFrying Pan
2
Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
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Cooking OilCooking Oil
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Baking PaperBaking Paper
Baking PanBaking Pan
3
Boil the sugar.
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SugarSugar
4
In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
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Corn SyrupCorn Syrup
SugarSugar
WaterWater
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Sauce PanSauce Pan
Frying PanFrying Pan
5
Heat the cream.
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CreamCream
6
In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
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Fleur De SelFleur De Sel
ButterButter
CreamCream
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PotPot
7
Finish the caramel.
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CaramelCaramel
8
When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
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VanillaVanilla
CandyCandy
CreamCream
SugarSugar
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Candy ThermometerCandy Thermometer
Wooden SpoonWooden Spoon
9
Fill the pan.
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Frying PanFrying Pan
10
Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
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CaramelCaramel
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Frying PanFrying Pan
11
Cut the caramel.
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CaramelCaramel
12
When the caramel is cold, pry the sheet from the pan onto a cutting board.
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CaramelCaramel
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Cutting BoardCutting Board
Frying PanFrying Pan
13
Cut the square in half.
14
Roll it up.
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RollRoll
15
Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
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CaramelCaramel
RollRoll
16
Cut into pieces.
17
Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.
Ingredients you will need
Fleur De SelFleur De Sel
Caramel CandyCaramel Candy
Cooking OilCooking Oil
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KnifeKnife
18
Wrap the candies.
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CandyCandy
WrapWrap
19
Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.
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CaramelCaramel
WrapWrap
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Baking PaperBaking Paper
20
Photograph by Quentin Bacon
Ingredients you will need
BaconBacon
DifficultyExpert
Ready In3 hrs
Servings16
Health Score0
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