. . .
The Christmas season is here and I hope you are enjoying the many wonderful things that make this time of year special. For the past few weeks I’ve been gathering, preparing, and making gifts, and I will be sharing a little more about this soon. One of the items included in each gift package was these buttery semi-soft caramels with sprinkling of fleur de sel.
.
The caramel was cut into bite size pieces and individually wrapped with waxed paper.
.
Tempting little morsels…. can’t eat just one.
.
Fleur De Sel Caramels is a recipe from Meg Ray’s cookbook, Miette. In a blog post last October, I adapted Meg’s recipe to make Caramel Apples, recipe here.To make Fleur De Sel Caramels, follow the same recipe, but continue to cook the mixture until the temperature reaches 246˚F for a firm carmel texture. This will take about 55-65 minutes.
In addition, you will also need the following ingredient, fleur de sel {or another type of salt} for sprinkling.
.
1 Before you get started making the caramel, prepare a pan {9″x 13″}. Cut to size a piece of parchment paper to line the bottom and the two long sides of the pan with a few extra inches of paper sticking out. This will make it easy to lift the caramel from the pan.
Lightly coat the pan and parchment paper with butter or non-stick cooking spray {I used Pam cooking spray}.
.
2 As I stated earlier, follow the Caramel Apple recipe {click here} and change the cooking temperature to 246˚F. The cooking time will be about 55-65 minutes to make Fleur De Sel Caramels {note: any higher temperature will result in a hard caramel}. Remove from heat and pour into the prepared pan.
.
3 Let the caramel rest for 15-20 minutes, sprinkle with fleur de sel.
.
4 Let the caramel cool completely {4-5 hours} before removing it from the pan. Use the tip of a knife to loosen the caramel sticking to the sides of the pan if necessary.
.
5 With a sharp knife, make firm cuts into the caramel and slice them into small rectangle pieces. If needed, coat the knife with a little bit of non-stick cooking spray/vegetable oil to keep it from sticking to the caramel.
.
6 Wrap each caramel pieces with waxed paper and twist the two ends to secure the wrapper.
.
.
.
Some of the caramel pieces were packaged in small glassine bags and a simple label was stapled to each bag to identify the contents.
.
.
Fleur de del caramels… enjoy!
.
Posted by Kay
No comments yet.