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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
this candy.
More wonderful
Chocolate Recipes
and
Candy Recipes.
Fleur de sel Caramels
Recipe Type: Candy,
Chocolate,
Salt,
Cream
Yields: 50 pieces
Prep time: 30 min
Ingredients:
1 1/2 cups (10 1/2 ounces) granulated
sugar
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
chocolate
Preparation:
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
candy 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.
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
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.
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