r i p e




Caramels    (printer friendly)
Makes about 40 caramels


Caramels1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water

Special equipment: parchment paper; a candy thermometer


1. Line bottom and sides of an 8-inch square baking pan with parchment paper, then butter parchment.

2. Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.

3. Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

4. Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.

These caramels are also great dipped in milk or dark chocolate and finished with a light sprinkle of fancy salt.