Happy Friday!

Great-Grandma's

Old-Fashioned

(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.

©       *Optional: Dip cooled caramels in dark chocolate and sprinkle with Fleur de Sel for an amazing sweet savory alternative.