Zutaten für Fleur De Sel Caramels
- Heavy Cream
- Unsalted Butter
- 1/4 teaspoon fleur de sel (plus extra for sprinkling, optional)
- 1 1/2 cups granulated sugar
- Light Corn Syrup
- 1/4 cup water
- 1 1/2 teaspoons vanilla extract (optional)
- 2 tablespoons dark rum (optional)
- Dark chocolate (optional, for dipping)
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Zubereitung von Fleur De Sel Caramels
- Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment.
- In a small saucepan, combine 1 cup heavy cream, 1/2 cup (1 stick) unsalted butter, and 1/4 teaspoon fleur de sel. Bring to a boil over medium heat, then remove from heat and set aside.
- In a 3- to 4-quart heavy-bottomed saucepan, combine 1 1/2 cups granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water. Stir until sugar is completely dissolved.
- Cook over medium heat, without stirring but swirling the pan occasionally, until the mixture turns a light amber color (around 320°F/160°C on a candy thermometer).
- Carefully pour the cream mixture into the caramel. The mixture will bubble vigorously. Whisk constantly until the caramel reaches 248°F (120°C) on a candy thermometer (approximately 10-15 minutes).
- Immediately pour the caramel into the prepared baking pan and allow to cool completely for at least 2 hours, or preferably overnight.
- Once completely cooled, lift the caramel out of the pan using the parchment overhang. Use a sharp knife or pizza cutter to cut into 1-inch squares. For easier cutting, chill the caramels for 30 minutes before cutting.
- Wrap each caramel in a 4-inch square of wax paper, twisting the ends to seal. Optional: Dip in melted dark chocolate and sprinkle with extra fleur de sel.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
32g
Fat
11g
Carbs
3g
