//Perfect for Holiday Gifts //
Chewy caramel is a nostalgic flavor for me ever since I tasted a milk dud. I have many memories of my dad and myself devouring an entire box while watching movies. You can’t help but remember all of the clusters of sugar that get stuck in your teeth. It’s so worth it because they are just that delicious. This is by far the best caramel recipe I have tried. It’s definitely the perfect balance between salty and sweet. I have won many tastebuds over and you can too. Here’s a peak on how I made them.
Thanks for the guest photog, Amy Blose.
Fleur de Sel Caramels
Adapted from Ina Garten
Prep the pan; Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
In a deep saucepan, combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla and vanilla bean paste with a high heat resistant spatula and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for about 30 minutes or until firm.
When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like canola oil.
Cut parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled or at room temperature (if you can wait.)