Fleur de sel carameles recipe
This fleur de sel carameles recipe has been obtained with permission from weirdscience, who has a fascinating blog that everyone should visit.
Ingredients
- 2 cups granulated sugar
- 2 cups whipping cream
- 1 cup corn syrup
- 1/2 tsp salt
- 1/3 cup butter
- 1 tsp vanilla
- 3/4 tsp fleur de sel
Instructions
- Line 9 inch square metal cake pan with parchment paper and set aside.
- In large saucepan stir together sugar, 1 cup of the cream, corn syrup and salt bring to boil over medium heat stirring constantly.
- In thin steady stream add the rest of cream, making sure mixture keeps boiling. Reduce heat to med low, boil without stirring for 5 minutes.
- Stir in the butter 1 tsp at a time, boil stirring occasionally until candy thermometer registers firm ball stage of 250 (25-35 minutes) . (I don’t use a thermometer I just put a little in a cup of cold water and when it forms a ball I know it’s ready) remove from heat and stir in vanilla.
- Pour into prepared pan let cool about 30 minutes.
- Score into 1 inch squares and sprinkle with fleur de sel, then let cool until firm about 2 hours.
- Remove from pan and cut into squares. Wrap each in waxed paper or put in little individual foil squares. Makes 64 pieces.
Aug 6th, 2007 at 6:47 pm
Yum! And what a beautiful new home you have…love it!
I finally found red lentils. Halleleujah, will be trying your recipe soon.
ella
Aug 6th, 2007 at 8:17 pm
@ellaella
I’m glad you like the appearance change in the blog. It’s dramatically different but take note that there will be an even bigger change coming soon.
I’m working with a web developer on a uniquely designed theme and we will be re-pointing this domain to a web hosted version running on wordpress.org software very soon. Although I have some trepidation about managing my own wp-org install I’ve made good friends with bloggers who have skills and I know I can rely on them to help me through the rough stuff.
Generally speaking I’m in a flap trying to get ready to go on vacation and have not been posting due to it. I’ll be leaving 6 days from now and it seems there’s more than ever to do and no time to write.
I know you’ll love the lentil recipe and trust me when I say that I will bring back any great recipes I encounter and post them for sharing. :)
Thanks so much for dropping in.