FLEUR DE SEL CARAMELS
Provided by Ina Garten
Time 3h
Yield 16
Number Of Ingredients 7
Steps:
- Prep the pan.
- Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
- Boil the sugar.
- In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
- Heat the cream.
- In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
- Finish the caramel.
- When the sugar mixture is done, 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 F (firm ball) on a candy thermometer.
- Fill the pan.
- Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
- Cut the caramel.
- When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
- Roll it up.
- Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
- Cut into pieces.
- Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.
- Wrap the candies.
- Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.
LAVENDER-FLEUR DE SEL CARAMEL SAUCE
From chocolate shops to restaurants, artisanal flavored caramel is all the rage. Enjoy its panache at home with this delectable sauce. Enhanced with lavender and fleur de sel, it's delicious over cakes, ice cream, and other desserts. Before giving it as a gift, dress up the jar with lavender sprigs to hint at the unexpected floral essence within.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 7
Steps:
- Heat sugar, water, and corn syrup in a medium saucepan over medium-high heat, stirring occasionally, until sugar dissolves, 3 to 4 minutes. Bring to a boil, and cook, washing down sides of pan with a wet pastry brush to prevent crystals from forming, until medium amber, about 5 minutes. Remove from heat, and add heavy cream. Return to heat. Cook, stirring, until combined. Remove from heat, and stir in butter, lavender, and fleur de sel. Let stand for 15 minutes. Strain.
FLEUR DE SEL CARAMELS
Provided by Ina Garten
Categories dessert
Time 1h10m
Yield 16 pieces of candy
Number Of Ingredients 7
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.
FLEUR DE SEL CARAMELS- BAREFOOT CONTESSA
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
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
Categories Candy Milk/Cream Dessert Christmas Edible Gift Simmer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 40 candies
Number Of Ingredients 8
Steps:
- Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
- Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
- Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
- Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
- *Available at specialty foods shops and SaltWorks (800-353-7258).
BUTTERED POPCORN ICE CREAM WITH FLEUR DE SEL CARAMEL SAUCE
Butter-flavored ice cream infused with the flavor of real popcorn. Adapted from Garrett's Table (http://www.garretkern.com). Fleur de Sel Caramel Sauce adapted from http://corkandrind.blogspot.com
Provided by DrGaellon
Categories Frozen Desserts
Time 8h30m
Yield 1 qt, 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare popcorn using oil, as directed in your popper, or place oil in a large pot with a lid. Add kernels and cover. Place over medium to medium-high heat. Shake occasionally to prevent burning. When popping slows to 3-5 seconds between pops, remove pot from burner. Allow to cool 1-2 minutes. Meanwhile, bring cream and milk to a simmer. Add the popcorn and simmer 10 minutes. Pass through a fine-mesh sieve or chinois. Add sugar, salt and extract and stir to dissolve. Cover tightly and refrigerate 3-4 hours.
- Pour base into ice cream freezer; freeze according to manufacturer instructions. Transfer to a container which has been chilled in the freezer. Place a layer of plastic wrap over the ice cream before covering tightly. Freeze until hard, 2-4 hours, before serving.
- For the sauce, place water and sugar in a medium-large saucepan over medium heat. When sugar is dissolved, turn the heat up to medium-high and simmer about 10 minutes, until it turns amber. Watch closely, as it can burn quickly. When sufficiently brown, turn heat down to medium-low and add cream; it will bubble up, so use a large enough pot to prevent spillovers. Off heat, stir in butter and salt. Serve over buttered popcorn ice cream.
Nutrition Facts : Calories 589.2, Fat 43.2, SaturatedFat 26.1, Cholesterol 140.1, Sodium 423.7, Carbohydrate 49.3, Sugar 47.8, Protein 4.1
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