Foods | Cooking
Hints & Tips
I adapted this recipe is from the cookbook
Chocolate Obsession by
Michael Recchiuti. This recipe and photo are from the web site of Julee Rosso of the
Wickwood Inn in Saugatuck, MI. The contrast between the sweet and salty is so wonderful in
Chocolate Recipes and
Fleur de sel Caramels
Yields: 50 pieces
Prep time: 30 min
1 1/2 cups (10 1/2 ounces) granulated
1/2 vanilla bean, split horizontally
2 tablespoons (1 1/2 ounces) light corn syrup
1 cup (8 ounces)
heavy whipping cream
1 tablespoon (1/2 ounce) unsalted butter with 82% butterfat, chilled
1/2 to 1 teaspoon
Fleur de sel salt in fine grains
4 ounces bittersweet
Line the bottom of an 8-inch baking pan with Parchment Paper. Lightly coat the paper and the sides of the pan with vegetable oil.
I like to use the Silicone Baking Mats.
Put the sugar in a medium heavy-bottomed pot. Scrape the seeds from the
vanilla bean into the pot. Place over medium heat and cook, stirring
occasionally with a wooden spoon, until the sugar melts. Then continue to
cook, without stirring, until the sugar turns dark amber, approximately 5 to
6 minutes (to check the color, dab a small amount of the syrup on a white
plate). If any crystals form on the sides of the pan as the sugar darkens,
wash them down with a wet pastry brush. When the sugar is the correct shade,
stir in the corn syrup.
While the sugar is cooking, bring the whipping cream to a boil in a small saucepan over medium heat.
Remove the pot with the hot sugar from the heat and put a sieve or splatter guard
over it. Wearing an oven mitt, slowly pour the hot cream into the sugar
syrup a little at a time. The mixture will sputter and foam. Be careful, as
it is very hot. When the bubbling subsides, return the pan to medium heat
and cook, undisturbed, until the mixture registers on 248°F. on a
cooking thermometer, approximately 5 minutes or when a small amount of sugar syrup
is dropped into very cold water, it forms a ball that holds its shape when pressed. Remove from the heat, immediately add the butter, and stir with the wooden spoon.
Add the Fleur de sel salt and stir until evenly distributed.
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Pour the caramel into the prepared pan and let cool at room temperature.
Invert the pan of cooled caramel onto a work surface. Peel off the parchment paper, if using.
If you are dipping the caramels in chocolate, line a sheet pan with parchment paper.
Using a ruler as a guide, cut the caramel square into 1-inch squares with a lightly oiled knife.
Temper the chocolate.
Learn How To Melt and Temper Chocolate.
After the chocolate is tempered, dip the caramel
squares in the chocolate. Place them on the prepared sheet pan. Sprinkle each square with a few
grains of fleur de sel salt before the chocolate sets. When the chocolate has
set, store caramels in a cool, dry place, not in the refrigerator.
Makes about 50 pieces.