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help! making caramels


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Home Cooking

help! making caramels

tb1478 | | Dec 16, 2008 04:29 PM

I just made Fleur de Sel caramels. First time doing any candy making. The recipe says to let them set up cooling in a pan for 2 hours, then to loosen from the pan, cut and wrap. Can I leave them in the pan overnight and then remove them, cut and wrap them tomorrow? Don't think I can make it through the rest of the steps tonight.

Here's the recipe if anyone is interested. I hope they turned out, but I'm not sure I was able to be accurate about the temperatures with the thermometer I had.


Caramel with Salted Butter

1 cup half-and-half
1 cup (2 sticks) salted butter
1/2 teaspoon fleur de sel (see note
) 1 pound superfine sugar (about 2 3/4 cups)
1/4 cup corn syrup

Bring the half-and-half, butter and fleur de sel to boil in a heavy,
3-quart saucepan. Set aside.

Stir together the sugar and corn syrup in a heavy saucepan. Bring
to a temperature of 293 degrees on a candy thermometer over medium
heat. As the sugar begins to melt, swirl the pan often until all
the sugar is melted. Remove the pan from the heat and add the
half-and-half mixture. Set the pan over medium heat and bring the
mixture to 248 degrees, stirring frequently. This will take 10 to
15 minutes. (The mixture will look like a caramel sauce.)

Pour into an 8-inch-square nonstick pan and allow to set 2 hours.

After the caramel has completely cooled, set the pan over very low
heat just enough to loosen the caramel, 30 seconds to 1 minute.
Invert the pan onto a nonstick surface. Cut the caramel into 36
pieces and wrap individually. Store in a dry place.
Servings: 36 caramels.

Each caramel: 115 calories; 90 milligrams sodium; 16 milligrams
cholesterol; 6 grams fat; 4 grams saturated fat; 16 grams carbohydrates;
0 protein; 0 fiber.

Note: Fleur de sel, a sea salt, is sold at specialty markets.
(You can probably use another sea salt if you'd like...)

From Alain Ducasse at the Essex House Restaurant in New York.

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