Friday, 11 November 2016

French Food Friday...Fleur de Sel Caramels



recipe and photo from here



Bonjour mes belles,

Apologies for the lack of posts this week but it has been a crazy week and everything appears to be happening at once.

It must be something to do with the super moon, we are looking forward to seeing this next week.

I have also started to think about Christmas and what I am coming to make for the festive period.

I love caramels but have to be careful as I have already lost a temporary crown whilst eating one.

Hence this recipe comes with a health warning...

Fleur de Sel Caramels

Sweet, simple and oh-so-delicious homemade treats! You will love this Fleur de Sel Caramels recipe!

Ingredients:

  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 1 1/2 cups heavy cream
  • 5 tablespoons unsalted butter
  • 1 teaspoon fleur de sel, plus extra for sprinkling
  • 1/2 teaspoon pure vanilla extract
  • parchment paper or wax paper, for wrapping

Directions:

Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil (or lightly cover with cooking spray), allowing the paper to drape over 2 sides.
In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.
When the caramelized sugar is the right color, very slowly add the cream mixture to the caramel while stirring - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate until firm.
For rolled caramels:
When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you've rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers (or wax paper) in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.
For square/cubed caramels:
When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Then use a large knife to carefully cut the caramel into squares of your desired size.

bon fin de semaine à tous, Leeann x


3 comments:

  1. Oh how delicious! I have to try them, since I usually buy them. :) I bet they are waaay better.

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  2. Home made always seems to taste better ;-)
    Leeann x

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  3. Good to read that, actually I am from Guérande the city where this kind of salt is made. I wanted to take the opportunity to introduce my website https://www.frenchspanishonline.com for French learners, please, drop me a line about it when you have time, really appreciate! merci, pascal

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