Recipe of the Week ~ Fleur de Sel Caramels

If I haven't mentioned this before let me clear up any misunderstanding.

I. Am. Not. A. Baker.

I love to cook and I've never met a recipe I can't change which is fine when making savory fare but baking or in this case confections making is much more of a science and therefore things need to be exact.

This is when I should be politely albeit patronizingly removed from the kitchen. I prefer to eyeball amounts. And it is not just because I like to play around with recipes it is because I'm lazy. I don't like having to clean any more dishes/utensils than I absolutely need to which means I estimate a dash, a cup or a tablespoon. And if I get a whim I'll add a dash of cumin or a splash of wine and it usually only enhances the dish. Not so in baking...

Nevertheless, the first time I had one of these delicacies from Artisan Confections a local confectioner, I fell in love. So, when I noticed they printed the recipe in an issue of Capitol File magazine I just had to try them for myself. Now, mine aren't pretty (in fact they are down right ugly) and I would do A LOT of things differently the next time I make them but they taste delicious and I think you'll love them too! If you don't care to put in the hours (and I literally mean hours) to make them you can stop by their store in Arlington (directions) or order them online here.

Before I get to the recipe I thought I'd share a few pictures of some of their other confections. Can you say YUMMY?

Dark Rum

Raspberry Tea

Malted Milk

Cinnamon Caramel

Now that I have you drooling let me share the recipe! And if you do make these I'd be thrilled if you let me know how yours turn out!

Fleur de Sel Caramels
Makes 75-90 caramels


16 oz. sugar
2 oz. corn syrup
4 oz. water
4 oz. salted butter
16 oz. heavy cream
1 vanilla bean pod (or 2 tsp vanilla extract)
1tsp sea salt
1 1/2 lbs bittersweet chocolate, melted
Fleur de sel for garnish
candy/oil thermometer


Combine sugar, corn syrup and water in a large saucepan and cook over medium heat without stirring until dark brown and just beginning to smoke. This takes about 20 mins but once its begins to look slightly brown it cooks quickly. Do NOT walk away. I burned the first batch.


At this point add the butter, cream vanilla and sea salt. Stir frequently until the temperature reaches 248 degrees.  Pour into a lightly greased pan to set. I used an 8 x 10 inch pan and let them cool in the refrigerator. Cut into squares and dip in the chocolate. Adding fleur de sel for garnish. I found dipping the caramels impossible so thinned it with a 1/2 a stick of butter and poured the chocolate over the caramels and sprinkled with large grain sea salt.

I've added notes that I hope will help. The original recipe is severely lacking helpful tips. Of course this could be due to of the magazine's editors, my lack of confectionary experience or the proprietary right of Artisan Confections!

Cheers, 
Ouiser

PS A couple of things I'd like from Amazon!