Diary of a Foodie

Salted Caramels

Diary of a Foodie: Season One: Salt and Pepper

January 2007
  • 1 cup heavy cream
  • 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
  • Special equipment:

    parchment paper, a deep-fat thermometer
  • Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
  • Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
  • Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
  • Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
  • *Available at specialty foods shops and SaltWorks (800-353-7258).
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