Recipe from Gifts to Make, November/December 2011.
Old-school caramels get a modern makeover.
- 1 c heavy cream
- 5 T unsalted butter, cut into pieces
- 1 t fleur de sel plus more for dusting
- 1½ c sugar
- ¼ c light corn syrup
- ¼ c water
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter and salt to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup and water in a large, heavy saucepan, stirring until sugar is dissolved. Boil while gently swirling pan until mixture is a light golden colour.
Place candy thermometer into the large pot. Carefully stir in cream mixture. It will bubble up. Cook, stirring frequently, until caramel registers 248°F, about 10 to 15 minutes. Pour into the prepared baking pan and cool 2 hours. Before the caramel is completely cooled, sprinkle a sparse amount of fleur de sel on the top of the caramels. Cut into 1-inch pieces and package attractively.
Makes 64 caramels.