• 40servings
  • 45minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB3, D, E
MineralsFluorine, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup heavy cream

  2. 5 tablespoons unsalted butter, cut into pieces

  3. 1 teaspoon fleur de sel*

  4. 1 1/2 cups sugar

  5. 1/4 cup light corn syrup

  6. 1/4 cup water

  7. Special equipment: parchment paper; a deep-fat thermometer

Instructions Jump to Ingredients ↑

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

  5. Available at specialty foods shops and SaltWorks (800-353-7258).


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