janet's candyshop

Hey guys,
well, tonight is a good night to experiment in the kitchen, I think...although I've been doing it all day at work (I made homemade doughnuts for the first time today and they were delicious).
I saw this recipe for caramels while flipping through a Canadian Living magazine at the hospital. They instantly made me feel a craving, so I went out, got all the stuff, and I'm trying them out tonight. Try them yourselves!!

Salted Caramels


By The Canadian Living Test Kitchen


Salty and sweet meet in these buttery, firm caramels with a clean delicate taste from the fleur de sel. You need an accurate candy thermometer to make them successfully.

Ingredients

2 cups (500 mL) granulated sugar

2 cups (500 mL) whipping cream

1 cup (250 mL) corn syrup

1/2 tsp (2 mL) salt

1/3 cup (75 mL) butter

1 tsp (5 mL) vanilla

3/4 tsp (4 mL) fleur de sel


Preparation


Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.

In large saucepan, stir together sugar, 1 cup (250 mL) of the cream, corn syrup and salt; bring to boil over medium heat, stirring constantly. In thin steady stream, add remaining cream, making sure mixture keeps boiling. Reduce heat to medium-low; boil, without stirring, for 5 minutes.

Stir in butter, 1 tsp (5 mL) at a time. Boil, stirring occasionally, until candy thermometer registers firm-ball stage of 250°F (121°C), 25 to 35 minutes. Remove from heat. Stir in vanilla.

Pour into prepared pan; let cool until surface is slightly firm, 30 minutes. Score into 1-inch (2.5 cm) squares. Sprinkle with fleur de sel. Let cool until firm, about 2 hours. Remove from pan; cut into squares. Wrap each in waxed paper. (Make-ahead: Store wrapped candies in airtight container for up to 1 week.)