Salted Caramels

Name: Salted Caramels
Total time: PT0D0H0M
Yield: makes about 50 caramels
Ingredients: 1 3 ⁄ 4 cups heavy cream; 3 ⁄ 4 cup glucose or light corn syrup; 1 tsp. fine sea salt; 1 vanilla bean, halved lengthwise, seeds scraped and reserved; 1 3 ⁄ 4 cups sugar; Fleur de sel, to garnish

Serves
makes about 50 caramels

TODD COLEMAN

Michael Laiskonis, executive pastry chef at New York City's Le Bernardin, gave us the recipe for these caramel candies. Be sure to wrap them individually in wax paper to store them.

Ingredients

1 ³⁄₄ cups heavy cream
³⁄₄ cup glucose or light corn syrup
1 tsp. fine sea salt
1 vanilla bean, halved lengthwise, seeds scraped and reserved
1 ³⁄₄ cups sugar
Fleur de sel, to garnish

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Instructions

Step 1

Combine cream, glucose, salt, and vanilla seeds in a 4-qt. saucepan and bring just to a simmer over medium heat; remove pan from heat and let sit for 10 minutes. Line bottom and sides of an 8″ square baking pan with parchment paper; set aside.

Step 2

Stir together sugar and 3⁄4 cup water in a 2-qt. saucepan. Heat over medium-high heat, without stirring, until the mixture turns a medium-dark amber color and a candy thermometer reads 370º. Remove pan from heat; slowly pour cream mixture into caramel. Return saucepan to medium heat; stir until caramel dissolves. Transfer mixture to a 4-qt. saucepan and cook, without stirring, until candy thermometer reads 246º. Pour mixture into prepared pan; smooth top. Let cool completely; then cut into 1″ squares. Sprinkle with fleur de sel and wrap individually in wax paper squares. Store at room temperature.

Combine cream, glucose, salt, and vanilla seeds in a 4-qt. saucepan and bring just to a simmer over medium heat; remove pan from heat and let sit for 10 minutes. Line bottom and sides of an 8″ square baking pan with parchment paper; set aside.
Stir together sugar and 3⁄4 cup water in a 2-qt. saucepan. Heat over medium-high heat, without stirring, until the mixture turns a medium-dark amber color and a candy thermometer reads 370º. Remove pan from heat; slowly pour cream mixture into caramel. Return saucepan to medium heat; stir until caramel dissolves. Transfer mixture to a 4-qt. saucepan and cook, without stirring, until candy thermometer reads 246º. Pour mixture into prepared pan; smooth top. Let cool completely; then cut into 1″ squares. Sprinkle with fleur de sel and wrap individually in wax paper squares. Store at room temperature.