Fleur de Sel, flower of salt, is a French sea salt. Here's where I cheated a little using an organic Celtic sea salt. Figured I should at least see if I could successfully make caramels before racing out to buy gourmet salt that I may never use again. And would anyone really be able to tell the difference?
My parents are partners in a catering equipment company so last week I got my mum to post me a candy thermometer. I also have honeycomb on my "to-do" list so I figured it will come in handy.
I have used the recipe I found here on epicurious, there was a lot of feedback so I figured it was well tried and tested.
I followed the recipe to the tee and hey presto, the result looked and smelled like caramel! A little taste test from the spoon I had used to stir the mixture also suggested I may have done alright. I sprinkled a little extra sea salt on top, to make it look pretty and for a bit more zing.
Next time however I'd use a smaller pan to get a deeper caramel. Nothing wrong with the thin caramels, just thought they'd be a nicer shape if they were thicker.
The required two hours for cooling is not quite complete, but hey I'm impatient, so it was taste test time.
Mmmmm, good.......
Looks good Erika! A candy thermometer and a meat thermometer are on my kitchen utensils wish list, he he.
ReplyDeleteom nom nom nom!
ReplyDeletelooks yummy!
ReplyDeleteThat looks delicious!
ReplyDelete