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Sea Salt Caramels

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"These sweet, velvety, vanilla-infused caramels are perfectly balanced with a sprinkling of coarse sea salt."

List of Ingredients

â—¦ 1¾ cups heavy cream
â—¦ ¾ cup light corn syrup
â—¦ 1 teaspoon fine sea salt
â—¦ 1 vanilla bean, halved lengthwise, seeds scraped and reserved
â—¦ 1¾ cups sugar
â—¦ Fleur de sel or other flaky sea salt, for garnish


Recipe

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

Stir together sugar and ¾ cup water in a 2-quart saucepan. Heat over medium-high heat, without stirring, until mixture turns a medium-dark amber and a candy thermometer reads 370° F. Remove pan from heat and slowly pour cream mixture into caramel. Return saucepan to medium heat and stir until caramel dissolves. Transfer mixture to a 4-quart saucepan and cook, without stirring, until candy thermometer reads 246° F.

Pour mixture into prepared pan and 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