Tuesday, February 26, 2013

Salted Caramels

Let the streamers and balloons fall! I did it, I did it. Excuse me while I take a bow.

Okay... hold your applause.

It took me three times, but I finally showed those caramels who is boss. As I stated in a previous post, the first batch was a waste, the second batch was used to make Cookie Caramel Brownies.

This recipe comes from Play With Your Food. Thank you PWYF! I encourage everyone to go "like" the page!

I changed nothing in the recipe:

1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel (sea salt)
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water

Line bottom of 8 x 8 baking pan with parchment paper, then lightly oil the parchment.

Bring cream, butter and fleur de sel to a boil in a small saucepan. Remove from heat and set aside.

Boil sugar, corn syrup, and water in a heavy saucepan, stirring until sugar is dissolved. Boil without stirring (gently swirl) until mixture is light golden caramel color. Remove from heat.

Carefully stir in cream mixture -- IT WILL BUBBLE UP. Simmer, stirring frequently, until caramel reaches 248 F on a thermometer (10 minutes). Pour into baking pan and cool 2 hours. Cut into 1 inch pieces and wrap in wax paper.

These caramels are being are shipped out. We held a small contest awhile back and the lucky winners will be receiving them soon. We do hope you enjoy the caramels. A lot of love was put into making them ;)

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