Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (43 page)

2.
Combine sugars, corn syrup, 2 tablespoons water, butter, and salt in a saucepan. Cook over medium heat, stirring until it comes to a boil.

3.
Continue cooking without stirring until the mixture reaches 298°F, hard crack stage.

4.
Remove from heat and stir in vanilla.

5.
Pour mixture into baking pan. Let it cool slightly before using a sharp knife to score into squares.

6.
Let cool completely before breaking into pieces.

Yield:

About 60 pieces

Storage:

Store in an airtight container for up to 1 week.

General Description:

Fleur de sel adds a burst of salty flavor to sweet
caramels. It has become a popular addition in recent years: The large crystals give a distinct crunch to the candy, and the tang of the salt is a wonderful contrast to the caramels’ smooth sweetness.

History:

Salted butter caramels have long been a regional favorite in Brittany, France, where fleur de sel is harvested from the sea. In the 1990s, French pastry chef Pierre Hermé popularized chocolates salted with fleur de sel; he then launched a trend with the invention of his famous salted caramel macaron.

Serving Suggestions:

Wrapped in wax papers, fleur de sel caramels make a beautiful presentation in the candy dish. Take these salty-sweet confections one step further and dip them in tempered chocolate.

Candy-Making Notes:

Caramels are best made on a cool, dry day because humidity prevents them from setting up properly. Watch the cooking sugar carefully to prevent burning.

Recipe:

1.
Line an 8-by-8-inch baking pan with a piece of parchment paper long enough to hang over the edges. Butter the parchment well.

2.
Combine the sugar and cream in a saucepan. Bring to a boil over medium-high heat, stirring constantly to prevent burning.

3.
Add the corn syrup and continue cooking until the mixture reaches 230°F.

4.
Add the butter and stir carefully to combine. Continue cooking mixture until it reaches 245°F.