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Sea-Salt Crusted Caramels Recipe Video
|Vegetable oil||2 Tablespoon (for greasing and brushing)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Unsalted butter||5 Tablespoon|
|Fleur de sel||1 Teaspoon (Plus Extra For Sprinkling)|
|Pure vanilla extract||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2775 Calories from Fat 1317
% Daily Value*
Total Fat 150 g230.5%
Saturated Fat 93.8 g469%
Trans Fat 0 g
Cholesterol 490.1 mg
Sodium 1801.3 mg75.1%
Total Carbohydrates 372 g124.2%
Dietary Fiber 0 g
Sugars 323.2 g
Protein 6 g11.1%
Vitamin A 108% Vitamin C 2.4%
Calcium 18.8% Iron 0.67%
*Based on a 2000 Calorie diet
1. Line an 8-inch-square baking dish with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
2. In a deep saucepan, combine 1/4 cup water, the sugar and corn syrup and bring to a boil over medium-high heat.
3. Boil until the mixture is a warm golden brown. Don’t stir – just swirl the pan.
4. In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
5. When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful – it will bubble up violently.
6. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
7. Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
8. When the caramel is cold, pry the sheet from the pan onto a cutting board.
9. Brush a knife with flavorless oil such as corn oil to make the cutting easier.
10. Cut the square in half. Starting with a long side, roll the caramel up tightly into an 8-inch-long log. Trim the ends and cut into 8 pieces. Repeat with the other half. If you like, you can cut again into smaller pieces.
11. Sprinkle with additional fleur de sel.
12. Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends.
13. Store in the refrigerator and serve the caramels chilled.
A note on the temperature: As you can see in the video, at first I thought that maybe I could have left the caramel in the fridge for a little longer, but I then realized this is the way they’re supposed to be – in fact, this is likely is what makes them so melt-in-your-mouth soft rather than chewy or overly sticky