Fleur De Sel Caramels

by Terri Hinojosa

I don’t know about you but I plan on getting in the kitchen with my kids over spring break and make some treats!
These caramels are so buttery and creamy and melt in your mouth.

You can package these little goodies and give them to your friends.

They will think you bought them at a french bakery!

 (This recipe is from Miette Bakery in San Francisco)

Be sure to cook it in a medium
saucepan (at least 6 quarts), as the bubbling mixture will double in volume.

Makes sixty-four 1-inch square
caramels

1 1/2 cups heavy cream

1 ¼ cup whole milk

2 cups (14 ounces) granulated sugar

1 ¼ cups (8 ounces) light brown sugar

1 teaspoon kosher salt

2 tablespoons unsalted butter

1/2 cup light corn syrup

3 tablespoons water

¼ cup Fleur de sel for sprinkling( You can purchase at any specialty food store like Whole Foods or William Sonoma)

Butter the bottom and sides of an 8-inch square baking dish or casserole. Line the bottom with a piece of
parchment paper long enough to extend over two opposite sides by about 3 inches, to use later as a handle, if needed.

In a medium saucepan, combine the cream, milk, granulated and brown sugars, salt, butter, corn syrup, and water.
Clip a candy thermometer to the side of the pan. Place over medium-low heat and cook, whisking constantly, until the mixtures reaches 246 degrees F, about 30 to 40 minutes.

When the caramel reaches the correct temperature, remove it from the heat and pour the hot caramel into the buttered pan, scraping out any caramel clinging to the sides of the pan. Be careful because the caramel is very hot. Let the caramel cool for 15 minutes and sprinkle with fleur de sel,  then let the caramel cool completely to room temperature. Wrap the baking dish in plastic wrap and refrigerate the whole pan for at least 30 minutes and up to 1 1/2 hours to help it set up and make cutting the caramels easier.

To remove the caramel from the pan, loosen the sides by running the tip of a knife around the edges. Lift the caramel out using the parchment paper “handles.” If it resists, warm the bottom of the pan briefly with a kitchen torch or over a stove burner. Turn the caramel out onto waxed paper on a cutting board. Measure 1-inch intervals along the sides, and then cut the caramel into 1-inch squares. Peel the caramel squares from the parchment paper.

Wrap each caramel in a square of parchment or candy cellophane and twist both ends. Store the caramels in an airtight container for up to 10 days.

To wrap caramels:

First place the caramel in the top center portion of the parchment paper.

Then roll the caramel and fold a piece of the parchment at the end to ensure closure:

Pinch the ends and then twist(very important or it will rip the paper).

Now type your favorite verse or quote and cut into strips.

Add to the center of the caramel and tie with a ribbon.

There are several ways to package
them but my favorite is to place them in a clear jar wrapped with ribbon.

They are so pretty you will want to showcase them.

You are ready for gift giving and warming someone’s heart.

Enjoy and have a blessed Spring Break!