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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Barefoot Contessa Fleur de Sel caramels Recipe

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This recipe for Barefoot Contessa Fleur de Sel caramels is from The Erikson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ cup sugar
¼ cup light corn syrup
1 cup heavy cream
5 T unsalted butter
1 tsp fine fleur de sel, plus extra for sprinkling
½ tsp vanilla
Directions:
Directions:
Line an 8 in.² baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over to sides. In a deep sauce pan 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 to mix. Watch carefully, as it will burn quickly at the end!
In the meantime in a small pan, bring the cream, butter and 1 teaspoon of salt to a simmer over medium heat. Turn off the heat and set aside. When the sugar mixture is a warm golden brown color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful it will bubble up violently. Stir the vanilla with a wooden spoon and cook over medium low heat for about 10 minutes, until the mixture reaches 248° Firm ball stage on a candy thermometer. Very carefully pour the caramel into the prepared pan and refrigerate for a few hours, until firm. When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with a long side, roll one piece of the caramel up tightly into an 8 inch long log. Repeat with the second piece. Sprinkle both logs with the salt, trim the ends, and cut each log in eight pieces. Wrap each piece individually twisting the ends. Store in the refrigerator and serve the caramels chilled.
Number Of Servings:
Number Of Servings:
16 caramels

 

 

 

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