Music: Edan – Beautiful Food
We recently met baby Eloise, daughter of our friends Laura and Mike. In honor of this meeting, we made these wonderful caramels to share as an after dinner treat. No, my little sillies, not for the baby! For us!
A new blogger friend of mine, Rachel (yes! someone actually reads this!), suggested I make them and I am wholeheartedly grateful. They were very easy and so delicious…and I don’t generally like caramels. We’ve been eating them for a week – some have even found their way to Lincoln Center and have a few fans there (if you haven’t seen the new atrium, might I suggest a field trip? Free performances on Thursday!).
Next stop, bacon fat caramel station….Thank you, Greene Grape.
What you’ll need for the Caramels:1 cup heavy cream 5 tbsp. unsalted butter, cut into pieces 1 tsp. fleur de sel
1 1/2 cups sugar 1/4 cup light corn syrup 1/4 cup water
- Line bottom and sides of an 8-inch square baking pan with parchment paper.
- 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. (Make sure you actually use a 4 quart saucepan because I used a smaller one and man did things get hairy for a minute there).
- Boil, without stirring but gently swirling pan, until mixture is a light golden caramel. (This will take a while, around 20 minutes).
- Carefully stir in cream mixture (mixture will bubble up – be careful) and simmer, stirring frequently, until caramel registers 248°F on thermometer. This will take 15 minutes. (You’ll know its done when the mixture smooths out).
- 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.