Long a Regional Favorite in Brittany, France, These Caramels Have a Burst of Salty Flavor That Balances the Sweetness
Line 8x8-inch baking pan with a piece of parchment paper long enough to hang over edges. Butter parchment well. Combine sugar and cream in saucepan. Bring to boil over medium-high heat, stirring constantly to prevent burning. Add corn syrup and continue cooking until mixture reaches 230°F on a candy thermometer. Add butter and stir carefully to combine. Continue cooking mixture until it reaches 245°F. Remove from heat. Stir in salt and vanilla.
Pour mixture into pan to cool and harden. Remove caramel block from pan and cut into squares using sharp, well-oiled knife. Sprinkle a few grains of fleur de sel on top of the caramels before wrapping.
To cover in chocolate, melt 12 oz. (2 cups) of chocolate chips. Dip caramels in chocolate and place on parchment paper-lined cookie sheets to set. Sprinkle a few grains of fleur de sel before chocolate is completely set.
Recipe courtesy Anita Chu, Dessert First.
Quick Tip
* Fleur de sel (“flower of salt”) is the top layer of salt harvested from the sea. It’s available in specialty food shops and online.