Fleur de sel caramels

Fleur de sel caramels

By
From
Atelier Confectionery
Makes
60-70 pieces
Prep
5 mins
Cooking time
20 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
250g granulated sugar
125ml thick cream
1 tablespoon golden syrup
30g unsalted butter, cubed
2 1/2 teaspoons fleur de sel
1 vanilla pod, seeds scraped

Method

  1. Line the base and sides of a 19 cm square baking tin with baking paper.
  2. Heat the sugar, cream, golden syrup and butter in a heavy-based saucepan over a medium heat and stir until the sugar has dissolved. Bring the mixture to the boil, insert a sugar thermometer and cook the caramel mixture until it reaches 125°C, hard ball stage.
  3. Remove the pan from the heat and add 1 teaspoon of the fleur de sel and the vanilla seeds. Stir until well combined.
  4. Pour the caramel into the prepared tin and sprinkle with the remaining fleur de sel. Leave to set for about 30–40 minutes until firm.
  5. Once the caramel is firm enough to cut remove from the tin and cut into 2 × 3 cm pieces on a chopping board. Wrap in greaseproof paper and store in an airtight container in a cool dry place for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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