(AKA: Patience Testing)
Fleur de Sel Caramels
*Note - Using Fleur de Sel or “chunky” sea salt is key to making these wonderfully soft and chewy treats.
© Line a square baking dish with parchment paper and spray with cooking spray.
© Combine 2 cups sugar, 1 cup heavy cream and ½ tsp. sea salt in a large heavy duty pot over medium heat and stir constantly until dissolved. Bring to boil.
© SLOWLY add another cup of heavy cream to the boiling mixture.
© Reduce heat and cook for 5 minutes or so.
© Add 5 Tablespoons of butter, one tablespoon at a time.
© Allow to boil for a full 35 minutes until temp reaches firm ball stage (@ 250°, but I prefer to use the always reliable ice water method for testing.)
© Remove from heat and add 1 ½ tsp. real vanilla extract and 1 more tsp. Fleur de Sel.
© Pour immediately into prepared dish. DO NOT SCRAPE THE PAN to avoid crystallization.
© After 10 minutes, sprinkle with Fleur de Sel salt to taste. (*See Optional below) Let cool, then lift out the parchment paper and slide the sheet of caramel onto a cutting board.
© Spray a chef’s knife with cooking spray and cut caramel into squares or strips.
© Wrap in wax or parchment paper, keep in airtight container and enjoy within 1 month.