Caramels = Thank you

My brother learned 3 songs for my babies' memorial service, played them on his guitar, and sang.  Furthermore, he spoke at the memorial and did more than I could have asked for.  Just a simple thank you wasn't going to cut how grateful I was.  I think that making yummy homemade food is a great way to say thank you to anyone for doing anything.  However, my brother is picky and the only "fun" food he likes is white cake with white icing.  I then remembered that he steals caramels from my house whenever he's there.  So, I decided making homemade sea salt caramels would be a great way to thank him.

Ina Garten has a wonderful recipe for homemade fleur de sel caramels in her book, "How Easy Is That".  However, I learned that there are a few rules for making homemade caramel.  First, a candy thermometer is essential.  No one, not even experienced pastry chefs, can tell when caramel is the correct temperature.  So, a simple inexpensive candy thermometer is the only way to tell when your caramel is done.  Second, you need the correct sized pot.  Ina recommends a saucepan 6 inches wide and 4 1/2 inches deep.  I tried to make caramel in a bigger pot and it burned horribly.  That's because there was too much surface for the caramel to expand and it didn't cook correctly.  Third, you need parchment paper.  Use parchment paper to spread and store the caramel and it won't stick.  Lastly, you need a sharp knife.  The caramel is really sticky and can get hard when it sets, so a sharp knife is important so you don't cut yourself.

Everyone loves these caramels and I promise they will be a major hit.  And, trust me, store bought fleur de sel caramels do not hold a candle to the homemade ones- promise.

Fleur de sel Caramels (Ina Garten, “How Easy Is That” p. 232)

1 ½ cups sugar

¼ cup light corn syrup

1 cup heavy cream

5 tablespoons unsalted butter

1 teaspoon fine sea salt (fleur de sel) plus extra for sprinkling

½ teaspoon vanilla extract

Line 8 inch square baking pan with parchment paper, allowing to drape over 2 sides and lightly spray with nonstick spray

In a deep saucepan (6 inches wide and 4 ½ inches deep), combine ¼ cup water, sugar, and corn syrup and bring to a boil over medium high heat

Boil until mixture is a warm golden brown

Don’t stir- just swirl the pan

Watch very carefully as it can burn quickly

In the meantime, in a small pot, bring cream, butter, and 1 teaspoon sea salt to a simmer over medium heat

Turn off and set aside

When the sugar mixture is done, turn off the heat and slowly add the cream mixture into the sugar mixture

Be careful- it will bubble up violently

Stir in vanilla with a wooden spoon and cook over medium low heat for about 10 min. until it reaches 248 (firm ball) degrees on a candy thermometer

Pour the caramel into the prepared pan and refrigerate for a few hours, until set and firm

Take the caramels out of the pan and place on a cutting board

Cut the caramels into small squares and sprinkle the tops with sea salt

These are also wonderful dipped in chocolate then sprinkle the top with sea salt

You can keep these in the refrigerator, but bring to room temperature before eating