This week we made Fleur de Sel Caramels as part of our Valentines teachers’ gifts. I took full advantage of having a jar of Emily’s Blood Orange Sugar on hand so I incorporated that into the recipe. So, hence these really are Blood Orange Sugar Caramels with a bit of Fleur de Sel.
The combination of sweet, salty and zesty made for a very nice combination and Kiddo #2’s teacher was gifted with half the pan (his doing) as well as a jar of Chocolate Raspberry Spread and a few other goodies.
Recipe (Adapted from Ina Garten’s)
Ingredients
Vegetable oil (spray is fine)
1 1/2 cups sugar
1/4 cup light corn syrup
1 cup heavy cream
5 tablespoons salted butter
1/2 teaspoon fine fleur de sel
1 tablespoon Blood Orange Sugar (or any citrus flavored sugar)
1/2 teaspoon pure vanilla extract
Directions
Line an 8-inch-square baking pan with parchment paper and spray it with non-cooking spray or brush with vegetable oil.
In a microwave safe dish, the cream, butter and fleur de sel to a low boil (1-2 minutes but times will vary depending on the microwave).
In a deep saucepan combine 1/4 cup water, sugar and corn syrup and to a boil over medium-high heat until medium golden-brown, swirling the pan instead of stirring the mixture. Turn off the heat and slowly add the cream mixture. It will bubble up quickly and violently. Once the mixture has settled, turn the heat back on to medium low and add the vanilla, stirring while cooking for about 10 minutes until it reaches 248 degrees on a candy thermometer.
Pour the caramel into the prepared pan and let cool to the touch. Carefully press the Blood Orange Sugar into the caramel and refridgerate until firm. When cold, turn out onto a cutting board and cut in half. Starting from a long side, tightly roll each half into a 8 inch log. Cut into bite sized pieces and wrap individually in glassine or parchment. Keep in the fridge untiil ready to serve.
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