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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 40 |
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Ingredients:
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 |
Directions:
1. Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
2. Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
3. Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
4. 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 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
5. *Available at specialty foods shops and SaltWorks (800-353-7258).
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