fleur de sel caramels

Now you see them, now you don't. Santa liked them a lot too. These little caramels disappear as soon as anyone gets their hands on them. Soft and pliable gooey caramel. What's not to like? Oh, and it's just a little bit salty to keep enticing you to coming back for more. These are not impossible to make, but I suppose they are are also not incredibly difficult to make if you don't mind potentially burning down your house with bubbling sugar on the stove and if you have a hefty arm to slice and dice the pieces into bite-sized morsels. Not impossible, but not entirely without effort and patience either. Although, once you try them, you won't really care if they take a little effort. If you like caramel, and even if you think you don't, after you try these caramels you will change your mind, and be convinced to make these; or so I've been told by many a new lover of caramel. Fleur de Sel Caramels Adapted from Julie van Rosendaal's blog, Dinner with Julie, who in turn adapted the recipe from Alice Medrich's Pure Dessert. Thanks Julie! 1 cup golden corn syrup 2 cups granulated sugar 1 tsp fleur de sel 2 cups whipping/heavy cream 2 tbsp butter 1 tsp pure vanilla extract fleur de sel or flaky sea salt (such as Muldon) 1. Carefully line a 9x9 pan with aluminum foil, trying to avoid excessive creases, and spray with canola oil, your best bet to get all those nooks and crannies. 2. In a small saucepan, put the cream on medium-low only to bring to a small simmer to be ready by the time step 3 is completed. 3. In a heavy-bottomed saucepan, or saucier with a lid, combine the corn syrup, sugar and salt on medium heat. Stir to combine, and as soon as it gets closer to being combined, alternate between stirring and wetting down the sides with a wet pastry brush. Keep a small bowl of water, and the pastry brush near. Continue alternating until the sugar is well combined and any remaining granules of sugar on the side are combined in the mixture. When the mixture begins to bubble, cover with the lid for three minutes. 4. Uncover the pan, but do not stir. Do wet down any pieces of undissolved sugar on the edge of the pan with the pastry brush. Attach a candy thermometer (I prefer electronic), and continue to cook until the mixture reaches a temperature of 250 degrees fahrenheit. 5. Immediately remove from the heat, and stir in the butter, and the hot cream shortly after. Continue to stir; do be careful, as this can spit and sputter everywhere. 6. Place the pan back on the heat, and continue to stir and cook until the thermometer reaches a temperature of 240 degrees fahrenheit. This might require some time, but do not increase the heat too high, as the risk for burning increases. However, it is quite likely the the heat will need to be raised to a medium-high heat. The mixture will become quite thick, and it is advisable to stir with oven mitts on, or very thick skin. 7. Remove the pan from heat, and add in the vanilla extract. Pour the candies to be into the foil-lined pan. Let it set for a few minutes, and then sprinkle over additional fleur de sel. 8. After 3-4 hours the caramel can be cut into pieces. Using a heavy wooden cutting board, and a large heavy-duty knife, carefully slice the caramels into the desired size. It seems to work best with one large solid downward motion, virtually breaking the pieces apart even though they are soft. Be sure to cover the caramels immediately in an air-tight container, separated with layers of wax paper. Be certain to share these delightful little treats!
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