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    Salted Caramels

    Source of Recipe

    Saveur, Issue No. 135

    List of Ingredients

    • 1 cups heavy cream
    • cup light corn syrup
    • 1 tsp fine sea salt
    • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
    • 1 cups sugar
    • Fleur de sel, to garnish


    1. Combine cream, corn syrup, salt, and vanilla seeds in a 4-quart saucepan and bring just to a simmer over medium heat; remove pan from heat and let sit for 10 minutes. Line bottom and sides of an 8-inch square baking pan with parchment paper; set aside.

    2. Stir together sugar and cup water in a 2-quart saucepan. Heat over medium-high heat, without stirring, until the mixture turns a medium-dark amber color and a candy thermometer reads 370F. Remove pan from heat; slowly pour cream mixture into caramel.

    3. Return saucepan to medium heat; stir until caramel dissolves. Transfer mixture to a 4-quart saucepan and cook, without stirring, until candy thermometer reads 246F. Pour mixture into prepared pan; smooth top. Let cool completely, then cut into 1-inch squares. Sprinkle with fleur de sel and wrap individually in wax paper squares. Store at room temperature.

      Makes about 50 caramels.




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