We're a bit cup-caked out in this house, so this week I decided to try my hand at something special, Fleur de Sel Caramel.
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.