03 June 2010

Fleur de sel caramels

Homemade caramel

What's a tasty dessert that you can serve after dessert?  (Yeah, baby, let's have a 2 dessert dinner!  That's decadence!)

Caramels.  And, they don't take much time.  I used the recipe from Gourmet.  (Back before they sucked.  Naturally, before they were shut down.)
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel (+ extra for sprinkling)
1 ½ cups sugar
¼ cup light corn syrup
¼ cup water
Line an 8 × 8 pan with parchment paper.  Oil the paper lightly.

Warm the cream, butter and fleur de sel in a small heavy saucepan.  Bring them to a boil, stirring.  Keep warm.

Meanwhile, mix the water, corn syrup and sugar in a heavy pot.

Homemade caramel

Heat over medium heat, stirring until sugar dissolves.

Homemade caramel

Keep warm, swirling the pan to mix periodically.  This next bit will take a while, but once the colour change starts, it will happen quickly.  The colour change indicates that the sugar is caramelizing, and taking on really delicious flavours.

Homemade caramel

Once it reaches a nice deep brown colour, pour in the warm cream mixture.  BE CAREFUL.  The foaming and popping is rather exciting.

Homemade caramel

Continue stirring over medium heat.  When the caramel reaches 248°F, pour it into the parchment lined pan.  Let cool two hours.

Homemade caramel

Remove the caramel.  Slice it in two, and roll it lengthwise.

Homemade caramel

Slice the rolled caramel into individual pieces. Serve in a manner that they're not touching each other, as they can incredibly sticky. Sprinkle with remaining fleur de sel on the caramels (or not).

Serve.

Homemade caramel

These caramels are soft, gooey, pull-your-fillings-out sticky, but the delicious buttery, caramel flavour is really tasty.  These are going to become a traditional favourite in the Dude household.  Tasty.

1 comment:

* said...

Dentist appointments for everyone!

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