1800s Cooking Tips and Recipes
Fleurs de Sel Caramels (Salted Caramels) Another favorite holiday candy that is the perfect blend of sweet and salty. Ingredients 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 Directions 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 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. For Chocolate Covered Caramels: In a double boiler, melt the same amount of dark chocolate and milk chocolate (about 4 oz total). Remove from heat. Dip caramel pieces in chocolate. With a fork remove caramel from chocolate and tap gently on side of bowl to remove excess chocolate. Set aside on a parchment lined baking sheet until chocolate is set. To decorate, once the first coat of chocolate is set, drizzle more melted chocolate onto the dipped caramels. Let set and enjoy!
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Fleurs de Sel Caramels (Salted Caramels) Another favorite holiday candy that is the perfect blend of sweet and salty. Ingredients 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 Directions 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 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. For Chocolate Covered Caramels: In a double boiler, melt the same amount of dark chocolate and milk chocolate (about 4 oz total). Remove from heat. Dip caramel pieces in chocolate. With a fork remove caramel from chocolate and tap gently on side of bowl to remove excess chocolate. Set aside on a parchment lined baking sheet until chocolate is set. To decorate, once the first coat of chocolate is set, drizzle more melted chocolate onto the dipped caramels. Let set and enjoy!
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