Caramel de le sel....creamy caramel with sea salt.
How to Make Caramel de le sel....creamy caramel with sea salt.
- okay, I have tryed this over and over, this one is it..so must follow and you should get the same results, all the females in the house loved this., you will also need a candy thermometer and a greased 9x13" glass pan prefered., also about 16 to 32 cut wrappers, parchment, or wax, an even 3" square, does not have to be perfect,,,look at mine, in fact I used a turkey roaster bag cut in squares improvised, did not have the other as suggested..worked
- okay, in saucepan, add sugar, one cup of cream, butter, and corn syrup in pan, and bring to boil, add the other one cup of cream and bring back to boil..turn on low, insert candy thermometer and continue till hard ball stage..250-260, or until drop in ice water balls up but remains soft, this took me about 30 min, stirring occasionally, DO NOT BURN...remove from heat, add vanilla, stir, pour immediately in pan, let rest for 10 mins, put in fridge overnight, when firm, score your sized pieces, sprinkle generously with sea salt,, serve this way by tblsp onto plastic paper, twist, refergerate,,,a sweet version, 1 tblsp of caramel with 1 tsp of mallow creme. wrap together, chill., keep in fridge and pleasure when needed..yummmy