Ingredients
½cupsugar
¼cuplight corn syrup
1½cupsheavy cream
5tbspunsalted butter
1tspfleur de sel,plus extra for sprinkling
½tsppure vanilla extract
parchment paper,or wax paper, for wrapping
Preparation
Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil (or lightly cover with cooking spray), allowing the paper to drape over 2 sides.
In a deep saucepan, combine the sugar, corn syrup, and ½ cup of water and bring to a boil over medium-high heat.
Continue to boil until the caramel is a warm golden brown color. Don’t stir. Just swirl the pan to mix.
In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside, and keep warm.
When the caramelized sugar is the right color, very slowly add the cream mixture to the caramel while stirring.
Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
Very carefully pour the caramel into the prepared pan and refrigerate until firm.
When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you’ve rolled up half of the sheet.
Cut the sheet across and then roll the second half tightly. Sprinkle both logs lightly with fleur de sel, cut each log into 8 pieces.
Cut parchment papers (or wax paper) in 6 by 4½-inch squares and wrap each caramel in paper, twisting the ends. Store in the refrigerator or at room temperature.
When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board.
Then use a large knife to carefully cut the caramel into squares of your desired size.
