SALTED CARAMELS
Steps:
- 1. Line the bottom of an 8-inch-square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over two sides. 2. In a deep saucepan (89 diameter by 4 1/2" deep), stir together 1/4 cup water with the sugar and corn syrup and bring them to a boil over medium-high heat. Continue to boil until the mixture is a warm golden brown color. Don't stir â just swirl the pan to mix. Watch carefully, as it will burn quickly at the end! 3. 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. 4. 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°F (firm ball) on a candy thermometer. Very carefully (because it's hot!) pour the caramel into the prepared pan and refrigerate until firm. 5. When the caramels are cold, use the parchment paper to pry the sheet from the pan onto a cutting board (note: the caramels will still be supple and easy to handle â if too stiff, allow to sit at room temperature for 10 minutes). Using the parchment and starting from the long side, tightly roll the caramel up until you have rolled 1/3 of it. Cut along the edge and repeat two more times. Use the parchment to gently roll each log to even out the thickness and smooth out the seam from the cut side. Cut each roll into 8-10 pieces, taking care not to touch the caramel with your finger. Sprinkle each piece with fleur de sel and wrap individually in glassine or parchment paper. Store in the refrigerator and serve the caramels chilled.
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