Ever since we made Salted Caramel Ice Cream a week or so ago, everything in my world has been coming up caramel. Kara and I both can’t get enough of it. Salted caramel is, simply put, out of this world amazing. It’s that sweet and salty combination, it makes me swoon.
But in all honesty, I was hesitant to try these at first. I tried a different recipe for Fleur de Sel Caramels awhile back and they never became firm. It ended up more like too thin caramel syrup. Needless to say, I was very disappointed. But these couldn’t be any easier, and they tasted heavenly. The most important step is having a candy thermometer and making sure it reaches the correct temperature. You must try these out! In fact these individually wrapped caramels in a cute container would be a sweet and thoughtful gift for Mom’s day.
Yield: Makes 2½ pounds of caramel (enough for 16 2-inch squares or 64 1-inch squares)
1 cup light corn syrup
1/3 cup honey
2 1/3 cups sugar
¼ teaspoon kosher salt
2 cups heavy cream
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
PAM cooking spray, for baking dish & knife
Fleur de Sel, to taste
Cut parchment paper to line an 8x8x2 inch square baking dish. Allow enough paper to extend over all four sides. Lightly spray the parchment-lined dish with PAM cooking spray. Dab it with a paper towel to remove any excess oil.
TIP: Before adding honey and corn syrup to your measuring cup, spray cup very lightly with cooking spray. This makes removal easy.
In a large, heavy-bottomed saucepan over medium heat, combine the corn syrup, honey, sugar, salt, heavy cream, and butter.
Cook, stirring continuously (using heat resistant spatula), until the mixture reaches 250 degrees F (firm-ball stage). Remove from heat and stir in the vanilla.
Pour caramel into the prepared pan and sprinkle with Fleur de Sel. Set aside, uncovered, in a cool place to firm up. When firm, loosen the edges of the pan with an oiled knife. Turn out onto a clean work surface and, using a lightly oiled knife, cut into strips, then into squares. Wrap each square in parchment paper, twisting the ends. The caramels keep in an airtight container in a cool dry place for 2 weeks.
Source: adapted from Baking Is My Zen