We've taken the art of caramel to new heights by infusing it with the delicate touch of Fleur de Sel, a hand-harvested sea salt known for its distinct and complex flavours. The marriage of rich, velvety caramel and the subtle crunch of Fleur de Sel creates a symphony of taste sensations on your palate.
Line the bottom of a 20 cm square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil (or lightly cover with cooking spray), allowing the paper to drape over 2 sides.
In a deep saucepan (15 cm diameter by 11.5 cm deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden-brown colour. Don’t stir – just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
In the meantime, bring the cream, butter, and 1 teaspoon Fleur de Sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.
When the caramelized sugar is the right colour, very slowly add the cream mixture to the caramel while stirring – it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 120 degrees C (firm ball) on a candy thermometer. Very carefully pour the caramel into the prepared pan and refrigerate until firm.
When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Then use a large knife to carefully cut the caramel into squares of your desired size.
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