Description
Ina Garten’s fleur de sel caramels blend rich butter and delicate sea salt for an irresistible sweet-savory treat. Gourmet confections like these showcase culinary artistry while offering pure indulgence that keeps people coming back for more.
Ingredients
Scale
- 1½ cups (300 g) sugar
- 1 cup (240 ml) heavy cream
- ¼ cup (60 ml) light corn syrup
- 5 tablespoons (70 g) unsalted butter
- 1 tsp fine fleur de sel, plus extra for sprinkling
- 1 tsp pure vanilla extract
- Vegetable oil
Instructions
- Preparation: Line an 8-inch square pan with parchment paper, creating side overhangs. Lightly oil the surface to facilitate caramel removal.
- Caramel Base: Combine water, granulated sugar, and corn syrup in a deep saucepan. Heat on medium-high, allowing the mixture to transform into a rich golden color without stirring. Gently swirl the pan to ensure even caramelization.
- Cream Infusion: Simultaneously warm heavy cream, unsalted butter, and fleur de sel in a separate pot until gently simmering. Remove from heat momentarily.
- Fusion Process: Extinguish flame when sugar mixture reaches golden amber. Carefully pour cream mixture into caramel, expecting vigorous bubbling. Add vanilla extract and continue cooking on medium-low heat.
- Temperature Control: Use a candy thermometer to monitor the mixture, cooking until it reaches exactly 248°F (firm ball stage). This typically requires about 10 minutes of precise cooking.
- Setting and Cooling: Pour molten caramel into prepared pan. Refrigerate for several hours until completely solidified.
- Cutting and Shaping: Remove caramel sheet and slice in half. Transform each segment into an 8-inch cylindrical log. Sprinkle additional fleur de sel across the surface for enhanced flavor.
- Portioning and Wrapping: Trim uneven edges and divide each log into 8 uniform pieces. Cut parchment or glassine paper into 4×5-inch rectangles. Carefully wrap each caramel, twisting the ends elegantly.
- Storage: Preserve the wrapped caramels in the refrigerator, maintaining their texture and flavor until ready to serve.
Notes
- Prevent Sugar Crystallization: Avoid stirring the sugar mixture; gently swirl the pan to ensure even caramelization and prevent sugar crystals from forming.
- Temperature Precision Matters: Use a candy thermometer to hit exactly 248°F (120°C), which guarantees the perfect caramel texture and prevents under or overcooking.
- Careful Cream Incorporation: Pour cream mixture slowly into hot caramel to prevent splattering and ensure smooth, consistent blending without burning.
- Strategic Chilling: Refrigerate caramel for several hours to achieve firm, sliceable consistency, making cutting and shaping easier and more precise.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 20
- Calories: 160
- Sugar: 15 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg