(Original recipe from Barefoot Contessa)
- Vegetable Oil
- 1.5 Cups Sugar
- 1/4 Cup Light Corn Syrup
- 1 Cup Heavy Cream
- 5 TBSP Unsalted Butter
- 1 tsp Fine Fleur De Sel ( I used Sea Salt) plus more for sprinkling
- 1/2 tsp Vanilla Extract
Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil. [I used a cookie sheet … worked okay]
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.
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. (DO THIS STEP AS SOON AS YOU CAN and put the cream in a pourable container because once the sugar is perfectly brown, there isn’t time to organize yourself for the next step)
COMBINE: 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. (WEAR A GLOVE) 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 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 caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
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.
Store Caramels in Fridge. ( she gives individual carmel wrapping instructions but i dont have that kind of patience)