Fleur de Sel Caramels

1 cupheavy cream
5 Tablespoonsbutter, cubed
1 teaspoonfleur de sel
1/4 cupwater
1-1/2 cupsugar
1/4 cuplight corn syrup


Line the bottom and sides of an 8" square pan with parchment paper. Oil parchment paper and reserve.

In a small sauce pot combine the cream, butter and salt. Bring to a boil and remove from heat. Reserve.

In a medium sauce pan combine the water, sugar and corn syrup. Stir gently just to combine, being careful not to splash sugar crystals up and around the sides of the pot. Cover and bring to a simmer over medium high heat. Remove lid once all of the sugar has melted.

Continue simmering until liquid turns a golden caramel color. Add the cream and stir, being careful as the mixture will bubble up. Simmer until the mixture reads 248 F on a candy thermometer, approximately 15 minutes. Pour mixture into prepared pan and cool 2 hours.

Invert caramel block from pan, remove parchment and cut into squares using a chefs knife that is lightly rubbed with a flavorless oil. Individually wrap each caramel in waxed paper.

Place a thin layer of toasted pine nuts on the bottom of the pan and pour the caramel over them.

Recipe provided by: Chef Shellie Kark

Copyright: 2010 Kol Ha'kavod, LLC. The information here is not to be used or reprinted without permission.

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