I set out on Friday to buy a candy thermometer to make caramels. I even went to a specialty store which serves the Oslo restaurant community, and gullibly accepted the thermometer I was given. They must know, right?
When I got home, however, and actually looked at the thing, I discovered that I had been sold something completely different (to measure the sugar content in wine?? Not sure). The scale only went up to 40 degrees, and it said expressly not to boil it, so clearly it was not made to measure the temperature of boiling sugar…
I tried my luck with the caramels anyway, and they turned out super well. I really wonder if I will be able to recreate them, however, or if it was just a fluke…
For a proper recipe with indications of temperatures etc, see here. (Mine is a smaller batch)
Fleur de sel caramels
Makes about 15? Didn’t think to count.
- 1 1/2 dl sugar
- 1/4 dl light syrup
- 1/4 dl water
- 1 dl double cream
- 2,5 tbsp butter
- some salt
- Maldon salt flakes
Bring the cream, butter and salt to a boil and then set aside.
Bring the sugar, syrup and water to a boil. Only stir for a little at the very beginning to dissolve the sugar. Gently swirl the pan every now and then, don’t stir. This is to prevent the sugar from recrystallizing. Use a pastry brush in cold water to gently push down the side of the pan to reintroduce any crystals into the liquid. Keep it simmering over a medium heat.
Keep a bowl of cold water by your side. When the liquid starts to turn more golden, you can periodically test it by dropping some into the cold water. You want to be able to form it into a firm ball.
Once this happens, add the cream to the sugar. It will bubble up. Stir to combine. Boil for 15-25 minutes, until the mixture is smooth and golden brown. You can, again, test in cold water if the caramel firms up, so you know you will get caramels and not caramel sauce.
When it reaches desired consistency, pour or spoon into little truffle molds, or alternately into a pan covered in a cookie sheet. Sprinkle Maldon sea salt on the portion sized little caramels. Cool. You can also cut them into squares once they set and press salt flakes into them. They should set into a lovely, chewy texture that slowly melts in your mouth and won’t endanger any dental work you may have had done.