Fleur Del Sel Caramels Recipes

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FLEUR DE SEL CARAMELS



Fleur De Sel Caramels image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 16 pieces of candy

Number Of Ingredients 7

Vegetable oil
1 1/2 cups sugar
1/4 cup light corn syrup
1 cups heavy cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Steps:

  • Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
  • In a deep saucepan (6 inches diameter * 4 1/2 inches deep), stir together 1/4 cup water with the sugar, and corn syrup, and bring to a boil over medium-high heat. Continue to boil until the mixture is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
  • In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat, and set aside.
  • When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful! It will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium low heat for about 10 minutes, until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours until firm.
  • When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with the long end, roll the caramel up tightly into an 8 inch log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glacene or parchment papers into squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator and serve the caramels chilled.

FLEUR DE SEL CARAMELS



Fleur de Sel Caramels image

Sweet, simple and oh-so-delicious homemade treats! You will love this Fleur de Sel Caramels recipe!

Provided by Ali

Time 20m

Number Of Ingredients 7

1/2 cup sugar
1/4 cup light corn syrup
1 1/2 cups heavy cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract
parchment paper or wax paper, for wrapping

Steps:

  • Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil (or lightly cover with cooking spray), allowing the paper to drape over 2 sides.
  • In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
  • In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.
  • When the caramelized sugar is the right color, very slowly add the cream mixture to the caramel while stirring - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate until firm.

FLEUR DE SEL CARAMELS



Fleur de Sel Caramels image

Provided by Ina Garten

Time 3h

Yield 16

Number Of Ingredients 7

Vegetable oil
1 1/2 cups sugar
1/4 cup light corn syrup
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fine fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Steps:

  • Prep the pan.
  • Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
  • Boil the sugar.
  • In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
  • Heat the cream.
  • 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.
  • Finish the caramel.
  • 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. 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.
  • Fill the pan.
  • Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
  • Cut the caramel.
  • When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
  • Roll it up.
  • Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
  • Cut into pieces.
  • Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.
  • Wrap the candies.
  • Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

FLEUR DE SEL CARAMELS



Fleur De Sel Caramels image

From Gourmet, October 2004. These are just wonderful. Some recommend adding a second teaspoon of fleur de sel at the very end "as the caramel is cooling so the crystals don't completely dissolve, providing the occasional salty crunch in the final product." Others recommend adding a teaspoon and a half of vanilla or a couple of tablespoons of dark rum. Or, someone suggested dipping in dark chocolate and sprinkling with fleur de sel. Very versatile. Perfect for holiday gifts. Cooking time includes two hours of cooling.

Provided by BarbryT

Categories     Candy

Time 2h45m

Yield 40 pieces

Number Of Ingredients 10

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
1 teaspoon fleur de sel (optional)
1 1/2 teaspoons vanilla (optional)
2 tablespoons dark rum (optional)
dark chocolate, for dipping (optional)

Steps:

  • 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 (firm ball stage).
  • 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. Recommendation: use a pizza cutter to cut caramel into strips, the poultry shears to cut into individual pieces.

Nutrition Facts : Calories 68.3, Fat 3.6, SaturatedFat 2.3, Cholesterol 12, Sodium 62, Carbohydrate 9.3, Sugar 8.1, Protein 0.1

FLEUR DE SEL CARAMELS



Fleur de Sel Caramels image

Categories     Candy     Milk/Cream     Dessert     Christmas     Edible Gift     Simmer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 40 candies

Number Of Ingredients 8

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
Special Equipment
parchment paper; a deep-fat thermometer

Steps:

  • 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.
  • *Available at specialty foods shops and SaltWorks (800-353-7258).

FLEUR DE SEL CARAMELS- BAREFOOT CONTESSA



Fleur De Sel Caramels- Barefoot Contessa image

Make and share this Fleur De Sel Caramels- Barefoot Contessa recipe from Food.com.

Provided by Brookelynne26

Categories     Candy

Time P1D

Yield 16 caramels, 16 serving(s)

Number Of Ingredients 6

1/2 cup sugar
1/4 cup light corn syrup
1 1/2 cups heavy cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Steps:

  • Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
  • In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
  • In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.
  • When the caramelized sugar is the right color, slowly add the cream mixture to the caramel - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate until firm.
  • When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you've rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.

Nutrition Facts : Calories 148.4, Fat 11.9, SaturatedFat 7.4, Cholesterol 40.1, Sodium 157.5, Carbohydrate 11, Sugar 7.7, Protein 0.5

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