Directions: |
Directions:1. Line an 8x8 baking pan with parchment paper, allowing it to drape over the 2 sides, then brush lightly with oil. 2.In a deep saucepan, combine 1/4 C water, the sugar and corn syrup and bring them to a boil over medium high heat. Boil the mixture til it's golden brown. Don't stir--just swirl the pan. 3. In the meantime, in a small pot, bring the cream, butter and 1 t fleur de sel to a simmer over medium heat. Turn off head and set aside. 4. 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 violently. Stir in the vanilla with a wooden spoon and cook over medium low hear for about 10 mins, until the mixture reaches 248 degrees on a candy thermometer. 5. Pour into the prepared pan and refrigerate for a few hours until firm. 6.When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half and roll it up from the long side into a tight, 8 inch log. 7. Sprinkle the log with fleur de sel, frin 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. 8. Cut parchment paper into 4x5 inch pieces and wrap each caramel individually, twisting the ends. บบบบ |