caramels

September 2nd, 2008

caramels_0908.jpg

Three day weekends are so dreamy. We took advantage of the extra day by taking a trip to Boston to visit some of our best friends, Ari and Jillian. They led us to some great food that I’ll be sharing later this week. Before we left, I whipped up my first ever batch of caramels. Oh. Boy. Bad news my friends, bad news. Not because they turned out a disaster, but because they were so dang good it was hard to keep my hands off them. I’ve dabbled in caramel sauce before, sometimes it turns out good, other times it takes a wrong turn and turns into a burnt sugar mess; so I was prepared for whatever came my way. But with a little patience, this recipe turned out perfect.

The recipe calls for fleur de sel, which is a fancy salt that may take a little looking to find. I haven’t done a taste test or anything, but something tells me that the caramels would still be delicious if you substituted sea salt for the other. Beyond that, there are only 5 other ingredients, heavy cream, butter, sugar, corn syrup and water. It always amazes me that something so deliciously good is so simple. As I mentioned before, patience is key to this recipe. You need to be able to stand over the stove top and wait for the syrup mixture to turn golden, then for the cream and syrup to hit the right temperature and finally for the whole thing to harden. So give yourself some time and get ready for a decadent treat.

fleur de sel caramels
via design sponge via gourmet
makes about 40 candies

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
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
2
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
3
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.
4
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes.*
5
Pour into baking pan and cool at least 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.

*This actually took me about 25-30 minutes for some reason, so it seems to vary a bit.

Comments: 14 Total

  1. Patricia Scarpin

    September 3, 2008 at 8:07 am

    I tried making caramels once but it didn’t work out well – they tasted delicious, but were hard as rocks! :)
    These look amazing.

  2. MangerLaVille

    September 3, 2008 at 8:37 pm

    I think practice makes perfect. I live in Brooklyn as well, Kensignton, where I have to constantly go up to Park Slope to find some good eats. These caramels would make the perfect little present. It is great to find your blog. Thoroughly enjoying it!

  3. bonnie

    September 3, 2008 at 10:25 pm

    I made these today and they are so tasty! The ones in the middle (of the square) turned into weird melt-in-your-mouth cousins of the outer regular caramels, but they are still delicious! in fact, I might prefer them.

  4. PaniniKathy

    September 4, 2008 at 1:26 am

    Candy-making is so much fun! And I love, love, love caramels. Yours came out so well. I’d love to try this sometime. :-)

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    December 1, 2008 at 10:45 pm
  6. Cindy

    January 25, 2009 at 5:01 pm

    I used this recipe today and it is fantastic!! The caramel is delicious.

  7. links london

    April 6, 2010 at 9:35 pm

    The caramel is delicious.

  8. annA

    September 19, 2010 at 10:22 pm

    two words – Ah-Mazing! ;) So perfectly delicious! This was my first attempt at making anything edible in a long while, and I was very nervous because I didn’t want to botch it up. These really came out well, thank you for the recipe. I made these for my boyfriend, and he came to church the next day with a handful of them stuffed in his pants pocket! I could be wrong, but I think that might be the beginning of love.. <3 ;)

  9. Allen Burell

    July 24, 2011 at 8:32 pm

    I wanted to compose a small comment to appreciate you for all of the fantastic items you are sharing at this site. My prolonged internet lookup has now been rewarded with reasonable points to go over with my best friends. I would claim that most of us visitors are undoubtedly blessed to dwell in a remarkable network with very many perfect people with helpful solutions. I feel rather blessed to have used your web page and look forward to some more cool moments reading here. Thanks a lot again for all the details.

  10. Dani Marie

    October 20, 2011 at 10:37 am

    Love this! Just wanted to let you know I included it in my 2011 Ultimate Gift Guide (101 tutorials/recipes)! Check it out: http://danimariedesigns.blogspot.com/2011/10/2011-ultimate-diy-gift-guide.html

  11. Megan

    December 5, 2011 at 5:14 pm

    Good thing she did because I found you via DM’s 100 DIY Gift Guide. Can’t wait to try the recipe and follow your blog. Keep it up!

  12. Haley

    December 16, 2011 at 5:09 pm

    I made these today, with sea salt, and the flavor is great!

  13. Rusty Kerbo

    January 10, 2012 at 12:45 pm

    What a lovely weblog. I’ll surely be back once more. Please preserve writing!

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