Dream. While the other caramel flavors are delicious there is something so wonderful about the simple confection and the combination of salty and sweet. A package of Galipette caramels is reasonably priced, however having them shipped from Paris can get a bit pricey. Since this appears to be a habit that I will not be able to break anytime soon I need to get a bit industrious. I'm going to try my hand at candy making and try to whip up some salted caramels of my own.After some web crawling I found a recipe that got a lot of great ratings. I'm going to give it a shot and I'll let you know how it goes. If you have ever tried making caramels before I would love to hear about the experience.
Fleur de Sel Caramels
makes about 40 pieces
- 1 cup heavy cream
- 5 tablespoons unsalted butter, cut into pieces
- 1 teaspoon fleur de sel
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup water
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
Photo Credits: Galipette