The problem with wanting to start this little food blog is having to write a first entry. I couldn’t decide what deliciousness it would be about. And I worried what people reading it would think. Then I realized that “people” = my mom, roomie & boyfriend…
Hi Guys! Kisses!
So with first time blogging anxiety cured I started dreaming about Salted Caramels. Which has been happening a LOT lately. Especially since I found out about these…
… the Salted Caramel Cupcakes from Phoebe’s in Lakeview. Seriously yum. The caramel cake was super moist with the perfect amount of sweetness and the buttercream frosting, also caramel, was delicious. Balanced with an occasional crunch of sea salt and I was in bakery heaven. So go to Phoebe’s Cupcakes. And if you don’t live in Chicago, don’t worry! City Tart‘s Quest for the Perfect Salted Caramel Cupcake Recipe is definitely on. Sounds epic, doesn’t it? I’ll keep you posted on all my adventures and ultimate triumph(?) with cake and caramel and fleur de sel, but until then, let’s try candy making…
Fleur de Sel Caramels
adapted from Gourmet
A few things about this recipe. The actual making of the caramels is quite simple, but the cutting and wrapping can be a bit time consuming. If you’re making them in warm or humid weather, you may need to refrigerate them as cooling to firm them up a bit. But it’s all worth it! These caramels are buttery and very rich in taste.
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
2 teaspoons fleur de sel
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
Line an 8” x 8” pan with wax paper and lightly grease or oil.
In a saucepan, combine the heavy cream, butter, and fleur de sel. Bring to a boil, stirring occasionally, and then remove from heat.
In a 3-4 quart saucepan (no smaller!) bring the sugar, corn syrup, and water to boil. Stir until the sugar is dissolved. At this point, stop stirring, but swirl the pan every once in awhile to decrease crystallization on the sides of the pan.
When the sugar becomes a light caramel color, CAREFULLY pour in the cream mixture. Do it slowly, as the the mixture will bubble up. Stir frequently as the mixture simmers. Monitor the temperature with a candy thermometer, and when the mixture reaches 248° F remove from heat. This took close to 15 minutes for me.
Pour caramel into prepared pan. Cool for two hours or overnight. Sprinkle with a bit more fleur de sel. Remove from pan, and cut into desired sized pieces. Wrap individually in wax paper.
Now I have to go de-caramelize my dining room table…