Who doesn’t like caramel? So sweet but it tastes so yummy. This recipe is from Paul Lowe and beautifully photographed by Ellen Silverman.
Fleur de sel caramels
Recipe
Makes 30
Corn oil
1 1/2 cup sugar
1/3 cup water
1/3 cup light corn syrup
1 cup heavy cream
50 g butter
1/2 teaspoon fleur de sel salt
1/2 teaspoon vanilla essence
Corn oil
1 1/2 cup sugar
1/3 cup water
1/3 cup light corn syrup
1 cup heavy cream
50 g butter
1/2 teaspoon fleur de sel salt
1/2 teaspoon vanilla essence
Cover a oven proof dish with baking paper.
Brush with corn oil.
Place sugar, water and corn syrup in a saucepan.
Cook, do not stir in the mixture until the color turns warm golden.
In another saucepan heat up cream, butter and salt.
When the butter has melted, remove the pan from the heat.
Remove the sugar mixture from the heat and pour the hot cream mixture gently into it.
It will boil up, so be careful.
Add vanilla and mix well.
Place a sugar thermometer in the pan and let the mixture simmer until you have 120C.
Pour the mixture into the prepared dish and cool.
Cut into pieces and sprinkle with a little fleur de sel.
Brush with corn oil.
Place sugar, water and corn syrup in a saucepan.
Cook, do not stir in the mixture until the color turns warm golden.
In another saucepan heat up cream, butter and salt.
When the butter has melted, remove the pan from the heat.
Remove the sugar mixture from the heat and pour the hot cream mixture gently into it.
It will boil up, so be careful.
Add vanilla and mix well.
Place a sugar thermometer in the pan and let the mixture simmer until you have 120C.
Pour the mixture into the prepared dish and cool.
Cut into pieces and sprinkle with a little fleur de sel.
Image: Ellen Silverman via Taverne Agency. Recipe: Paul Lowe
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