Salted Caramels!

Bakerzillas!

   

   I am so sorry it has been so long, I have been busy.... and a little lazy :P.... a few weeks ago, I made DELICIOUS SALTED CARAMELS! They are melt-in-your-mouth scrumptious bites of goodness.

From a wonderful book, Sugarbaby, by Gesine Bullock-Prado, these caramels are a perfect treat to give to your friends at school, and to make you even a little more popular...

Salted Caramels!

*Note- these caramels are tough to chew. They are delicious when left to sit in your mouth and melt. 

Well since your begging.... heres the recipe...

Ingredients:

1 1/2 cups (I prefer to be organic) heavy cream

2 cups sugar

1 cup light corn syrup

1/4 cups butter (cut into small pieces)

1 teaspoon vanilla extract

3 teaspoons fleur de sel sea salt, divided

(I found this type of salt at William-Sonoma....)

Prepare an 8-by-8 inch baking pan with aluminum foil and spray the foil with non-stick cooking spray. In a medium saucepan over medium-low heat, combine the heavy cream, sugar and corn syrup. Heat, stirring occasionally, until the sugar has melted. Raise the heat to medium and continue to stir the mixture until it begins to boil. Stop stirring and cook the mixture until it reaches 257 degrees F or 125 degrees C on a candy thermometer. Immediately remove the mixture from the heat and stir until evenly distributed in the small pieces of butter, 2 teaspoons of the salt and the vanilla. The butter should be melted in the caramel. Pour the mixture into the prepared pan and immediately sprinkle on 1 teaspoon of the salt. Let it sit until the caramel is firm enough to cut. Cut the caramels in small strips with a chef's knife. Wrap each individually in wax paper. They stay fresh for up to a week in a cool and dry place. 

I had a great experience making them and they were delicious! I hope you try them!

Sweetly yours,

Rosie