#fleur de sel caramels #barefoot contessa #ina garten #how easy is that? cookbook #buttery sugary goodness
fleur de sel caramels
they look damn good, right? lemme tell you, they tasted really damn good!
i got a new barefoot contessa cookbook for my birthday last month. as you know, i’m a cookbook freak, so i was happy to receive this gift. as i went through it for the first time, i knew the first thing i’d make were her fleur de sel caramels. i’d seen her make them on tv and they looked pretty easy, plus homemade caramels are one of my most favorite things *ever*!
just 6 ingredients. i love this.
don’t forget the candy thermometer. i pretty much made these without one because i’m a dumb ass and didn’t realize mine was broken before i got started. yeah, the bright red line that is stuck at 240 degrees should have been my first clue, right? doh!
you basically boil the sugar, corn syrup and water until it gets a golden brown color. no stirring with a spoon, just swirl the pot now and then. watch the magic as it goes from light…
to dark! ok, this wasn’t the darkest stage, but i forgot to take a photo of that. :p
in the meantime, bring the cream, butter and some of the salt to a low simmer.
here’s the part where you should be careful. you pour the cream mixture into the sugar mixture (vanilla goes in somewhere around here, too) and it bubbles up all crazy. it really does, so make sure you’re working with a deep enough pot. then you put the candy thermometer in and boil mixture until it reaches the firm ball stage or 248 degrees. the recipe i used said that or “about 10 minutes”. that’s when i realized my thermometer was on the fritz, so i let it go for about 12 or so and then got out my meat thermometer. now this sounds comical, but i think it worked. i just spaced out the ticks for every 10 degrees, even though they weren’t there. smart, huh?! ;)
pour the hot (and it’s fucking burned sugar that will melt your skin hot!) caramel into a pan covered with parchment and put in the fridge. it should take a few hours to firm up unless you’re like me. i checked it every 15 minutes for 2 hours, worrying that my broken thermometer was just going to give me caramel sauce. if i had just cooled my jets and kept the fridge closed, it would have set in a normal time frame. i eventually let them set overnight and they were a-ok the next day!
the last steps are to sprinkle with more fleur de sel, cut into squares and wrap in wax paper.
here’s the final product! they are kind of gooey since they don’t have preservatives in them, so you’ll need to keep them cold. this is the first time i made them and just bought more cream to make them again this week. they are burnt-sugar-buttery-salty goodness that melts in your mouth!