You don’t see candy on this blog very often. That is because I am not really that good at candy making – certainly not because I don’t love it! However, my intense love of all things with fleur de sel and caramel could no longer be ignored. I had to make these caramels!
Oh yeah. So good. So evil and so time consuming!
I was nervous because the one other time I tried to caramelize sugar I really messed up good. I took my time though and didn’t rush things. I swear it took me forever to wrap these little babies. I also swore we were going to be allowed only one a day after having to do the tedious wrap job. Then I ate one. Suddenly, all that wrapping didn’t seem to matter anymore and at least 10 more mysteriously disappeared. Needless to say, the next day I took the majority of them work and I got rid of them as quickly as possible (not without downing about 3-4 more before I pawned them off). That evening before we went to bed I went to the cupboard to see if Grumpy decided to eat them. Yeah, I was going to be evil and eat what I left him. But. He beat me too it!!! LOL They were gone! Oh well. I think I better leave these alone for awhile. I could gain every pound I lost back eating these babies!
Fleur de Sel Caramels
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Pour into baking pan, sprinkle with a few more fleur de sel crystals if desired and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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