Sunday, February 6, 2011

Grub: Salted Caramels


1 3/4 cups heavy cream
3/4 cup glucose or light corn syrup
1 tsp. fine sea salt
1 vanilla bean, halved lengthwise, seeds scraped and reserved
1 3/4 cups sugar
Fleur de sel, to garnish

Combine and heat cream, glucose, salt, and vanilla seeds in a 4-qt. saucepan over medium heat until mixture begins to simmer; remove from heat and let sit for 10 minutes. Line bottom and sides of an 8″ square baking pan with parchment paper; set aside.

Stir together sugar and 3/4 cups water in a 2-qt. saucepan. Heat over medium-high heat, without stirring, until the mixture turns a medium-dark amber color and a candy thermometer reads 370º. Remove pan from heat; slowly pour cream mixture into caramel. Return saucepan to medium heat; stir until caramel dissolves. Transfer mixture to a 4-qt. saucepan and cook, without stirring, until candy thermometer reads 246º. Pour mixture into prepared pan; smooth top. Let cool completely; then cut into 1″ squares. Sprinkle with fleur de sel and wrap individually in wax paper squares. Store at room temperature.

Recipe by Michael Laiskonis, Le Bernardin, in Saveur #135

UPDATE: Heed the candy thermometer! The recipe was delicious but I suspect that the caramel was not allowed to reach the correct temperature since it since prone to getting soft awfully quickly and easily. Maybe the thermometer needs replacing?

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