I am a novice candy maker, I have attempted three caramels in my lifetime and unlike a lot of fellow novice bakers I have had success every time. That being said, the perfect Salted Caramel still alluded me. So this year, for my boss’ birthday, she requested home made salted caramels and I accepted the challenge.
The resulting recipe is soft enough to bite into but firm enough to cut and wrap – they literally melt in your mouth.
In a medium sauce pan heat the following over low heat while cooking the sugar mixture:
4 tbsp butter
1 1/2 cup heavy cream
1 tsp salt (I used table salt)
2 tsp vanilla
In a 3.5-4qt sauce pan cook the following to 310 degrees:
2 cups sugar
1 cup light corn syrup
When the sugar mixture reaches 310 degree, slowly add your heated cream mixture. This will bubble, spit and erupt furiously – don’t be afraid it will all calm down but be sure you add the cream slowly to avoid a boil over or any kind of accidental burns.
Once the mixture calms down a bit, stir it just a little (with a fresh utensil) and allow to come to “FIRM BALL” temp which should be around 250 degrees.
At 250 degrees, remove the mixture from the heat and add an addition 2 tbsp butter. Stir the mixture until the butter is completely melted and the entire thing looks smooth and shiny.
Pour the hot mixture into your prepared dish and allow to cool for about 10 minutes. Then sprinkle with fleur de sel. Cool almost completely and cut long strips with a pizza cutter and then the actual pieces from each strip with a sharp knife. Wrap each piece individually.