Description
Ina Garten’s fleur de sel caramels blend rich buttery sweetness with delicate sea salt, creating an irresistible confection. Silky caramel layers melt luxuriously, offering a sophisticated treat that delights taste buds with complex French-inspired elegance.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 ml) heavy cream
- 1½ cups (300 g) sugar
- ¼ cup (60 ml) light corn syrup
Supplementary Ingredients:
- 5 tablespoons (70 g) unsalted butter
- 1 teaspoon fine fleur de sel, plus extra for sprinkling
Supporting Ingredients:
- 1 teaspoon pure vanilla extract
- Vegetable oil
Instructions
- Prepare the baking vessel by lining an 8-inch (20 centimeters) square pan with parchment paper, ensuring overhang on two sides. Delicately brush the surface with vegetable oil for easy release.
- In a deep saucepan approximately 6 inches (15 centimeters) wide, unite water, granulated sugar, and corn syrup. Ignite the heat to medium-high, allowing the mixture to transform into a rich golden hue. Refrain from stirring; instead, gently swirl the pan to ensure even caramelization.
- Simultaneously, warm the cream elements in a separate small pot. Combine heavy cream, unsalted butter, and fleur de sel, heating until a gentle simmer emerges. Remove from heat and let rest momentarily.
- When the sugar mixture achieves a golden amber color, extinguish the flame. Gradually cascade the cream mixture into the caramel, anticipating vigorous bubbling. Incorporate vanilla extract and continue cooking over medium-low heat.
- Monitor the temperature carefully using a candy thermometer until the mixture reaches precisely 248°F (120°C), indicating the firm ball stage. This process typically requires approximately 10 minutes of attentive cooking.
- Meticulously transfer the molten caramel into the prepared pan. Refrigerate for several hours, allowing complete solidification.
- Once firm, extract the caramel sheet and position on a cutting surface. Slice the sheet in half, then transform each segment into an 8-inch (20 centimeters) cylindrical log.
- Sprinkle additional fleur de sel across the surface for enhanced flavor complexity. Trim uneven edges and segment each log into 8 uniform pieces.
- Prepare individual wrapping materials from parchment or glassine paper, cutting into 4×5-inch (10×12.5 centimeters) rectangles. Carefully encase each caramel, elegantly twisting the ends.
- Store the wrapped delicacies in the refrigerator, maintaining their pristine texture and flavor until serving.
Notes
- Gentle pan motion prevents sugar from turning grainy, so keep those wrist movements smooth and controlled.
- Amber-colored caramel happens lightning fast, so stay eagle-eyed and ready to lift the pan at a moment’s notice.
- Precision matters big time—hit that sweet spot of 248°F for caramels that nail the perfect chewy consistency.
- Patience pays off when letting caramels chill completely, ensuring clean cuts and picture-perfect candy squares.
- Parchment paper is your secret weapon for preventing sticky situations and keeping treats fresh and delectable.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 20
- Calories: 120
- Sugar: 15g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 15mg