Good
Fleur de Sel Caramels
(Salted Caramels)
- 3/4 C C sugar
- 1/4 C corn syrup
- 1/4 C water
- 3 OZ cream cheese
- 1 C heavy cream
Stir and heat over a very big pan over medium high heat
- Heat to 220º and simmer 6-7 minutes
- At about 280º swirl to dissolve the crystals that may have formed on the sides.
- Increase temperature to 250º without agitation
- At 255º add 1/2 C heavy cream (prepare for a reaction)
- 5 TBL butter
- 1 TBL soy sauce
Caramel should be bubbling freely – somewhere between 220 and 240 degrees
Pour in heavy cream – prepare for a violent bubbling reaction
Stir with wooden spoon
Add in 1/2 tsp vanilla extract
Bring up to exactly 250 degrees. DO NOT let it exceed 255º
Less than 250 degrees, and it will be runny. Too high and it will be hard.
Line 8×8 inch pan with parchment paper
Brush it with oil
Pour 250 degree caramel into your greased pan
Sprinkle with Maldon Salt *
Set on a stone counter to cool (about 30 minutes)
Let it cool until the bottom of your pan is just warm to the touch
Treatment #1
• Cut the slab into two equal rectangles
• Roll each slab lengthwise into a rope, then cut in eight pieces
• Sprinkle with more coarse sea salt
• Wrap each piece in waxed paper
Treatment #2
• Cool 3 more hours
• Mark squares with the edge of a ruler
• Cut using a greased pizza roller
• Wrap in parchment paper or waxed paper
* Other optional finishing salts:
- Maldon Salt
- Coarse Sea Salt
- Kosher Salt
- Sel de Gris
- Red Salt
- Danish Smoked Salt
- Pink Salt
