I took on the project of making salted caramels the other night as I was desperately craving them, but Dean and Deluca was already closed. Though not every piece looked perfectly beautiful, they tasted perfectly beautiful. If you’re familiar with the process of using a candy thermometer, this isn’t too hard of a task, but is a little messy.
Homemade Salted Caramels
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
Bring cream, butter and salt to a boil in a small saucepan. Remove from heat and set aside.
In a medium saucepan, bring sugar, corn syrup and water to a boil, stirring just until the sugar is dissolved. Then continue boiling without stirring until the mixture is a light golden color and a candy thermometer reaches 250 degrees. Don’t worry how long this takes – some recipes say it takes 10 minutes and others say up to 45 minutes. The important thing is that it reaches 250 degrees and is a light golden caramel color.
When this happens, carefully stir in the butter/cream mixture. The caramel will bubble up, so be careful. Stir constantly and continue to cook until the mixture reaches 248 degrees.
Then pour into the prepared baking dish and let cool at least 2 hours. Sprinkle the top of the caramels with a generous amount of nice sea salt. When the mixture has set, cut into pieces and wrap in parchment paper.