Homemade Salted Soft Caramels
Ingredients:
5 tablespoons unsalted butter
1 cup heavy cream
1 teaspoon vanilla extract
1 3⁄4 cups granulated sugar
1 1⁄2 teaspoons fleur de sel sea salt or kosher salt, divided
Method:
1. Line an 8×8-inch baking pan with parchment paper and spray lightly with nonstick cooking spray.
2. Add the butter, cream, and vanilla to a small saucepan over medium heat, stirring to melt, then bring to a low boil. Once the mixture starts to boil, remove from the heat and set aside.
3. Add the sugar, 1⁄2 cup of water, and 1 teaspoon of the salt to a large saucepan over medium heat, stirring to dissolve, then bring to a boil. Let the syrup boil without stirring, only occasionally swirling the pan, until it is a deep golden brown, 6 to 8 minutes. Reduce the heat to low, and slowly add the cream mixture while stirring constantly. The mixture will bubble violently, but keep stirring. Place a candy thermometer into the saucepan, touching the caramel but not touching the bottom of the pan. Cook, stirring, until the temperature reaches 248°F (firm ball stage on a candy thermometer). Remove immediately and pour into the prepared baking pan. Sprinkle with the remaining 1⁄2 teaspoon salt and let cool for 30 minutes. Place in the refrigerator to speed up the process. Spray a long knife with nonstick cooking spray and cut the caramels into 1⁄2-inch squares.
0 comments:
Post a Comment