Tuesday, March 27, 2012

HOMEMADE CARAMEL CUPS

TO MAKE THESE, I USED A MOLD FOR THE CUP SHAPE. MELT CHOCOLATE DISKS AND BRUSH THE MOLDS WITH THE CHOCOLATE. CHILL. ADD ONE SQUARE OF HOMEMADE CARAMEL TO EACH CENTER OF THE MOLD AND COVER WITH MORE MELTED CHOCOLATE. CHILL. EASSSSSY! SEE BELOW FOR THE CARAMEL RECIPE.

Fleur de Sel Caramels

Ingredients

Directions

Line an 8-inch-square baking pan with nonstick foil.

In a deep pot combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan. Mine got golden at about 310-317 degrees.

In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.

Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

Cut the caramel.

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4 comments:

sweetpeaskitchen.com said...

These just look dangerous! They wouldn't last long in my house! :)

Linda said...

OMG...you are a little devilette!xo

DANIELLE-HUGS and COOKIES XOXO said...

HAHAHA U KNOW IT!

Lizzy said...

Amazing!!! They look perfect!

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