Find your way straight into you lovers stomach heart. I knew I wanted to post a recipe here for Valentine week. Who better to get one from than the talented baker, cooker, blogger, designer and co-founder of Remedy Quarterly? Visit (Kelly at Eat, Make, Read and Remedy). Here’s Kelly:
Whether you’re looking to woo a certain someone this Valentine’s or remind you’re favorite love why you’re so great, here’s a special little treat that will have their mouth watering and they’re heart fluttering. These homemade caramels are the perfect combination of buttery and sweet decadence with a hint of sea salt. They’re moderately easy to make, more work than you might spend on just anyone, but not so much that you look like a crazy person. Really, you just need a little patience and confidence along with sugar, butter, corn syrup, cream and sea salt.
fleur de sel caramels
makes about 40 candies
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel*
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved (about 2 minutes). Boil, without stirring but gently swirling pan, until mixture is a light golden caramel, about 12-15 minutes. Watch carefully to make sure it doesn’t burn.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes.
Pour into baking pan and cool at least 2 hours. Cut into 1 or 2-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
*If you don’t have fleur de sel, just use sea salt.