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 248°F 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.