Fleur De Sel Caramels Barefoot Contessa Food

FLEUR DE SEL CARAMELS- BAREFOOT CONTESSA

Fleur De Sel Caramels- Barefoot Contessa image

Make and share this Fleur De Sel Caramels- Barefoot Contessa recipe from Food.com.

Provided by Brookelynne26

Categories Candy

Time P1D

Yield 16 caramels, 16 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup sugar
1/4 cup light corn syrup
1 1/2 cups heavy cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Steps:

Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.
When the caramelized sugar is the right color, slowly add the cream mixture to the caramel - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate until firm.
When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you've rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.

Nutrition Facts : Calories 148.4, Fat 11.9, SaturatedFat 7.4, Cholesterol 40.1, Sodium 157.5, Carbohydrate 11, Sugar 7.7, Protein 0.5

FLEUR DE SEL CARAMELS

Fleur De Sel Caramels image

Provided by Ina Garten

Categories dessert

Time 1h10m

Yield 16 pieces of candy

Number Of Ingredients 7

Ingredients

Vegetable oil
1 1/2 cups sugar
1/4 cup light corn syrup
1 cups heavy cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Steps:

Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
In a deep saucepan (6 inches diameter * 4 1/2 inches deep), stir together 1/4 cup water with the sugar, and corn syrup, and bring to a boil over medium-high heat. Continue to boil until the mixture is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat, and set aside.
When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful! It will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium low heat for about 10 minutes, until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours until firm.
When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with the long end, roll the caramel up tightly into an 8 inch log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glacene or parchment papers into squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator and serve the caramels chilled.

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