Fleur de Sel Caramels Recipe
"Although many people feel they have to choose between a hard and soft caramel, Miette’s are right in the middle. The trick to controlling the texture is in the temperature, so you must use a candy thermometer and watch it very carefully. If you let the temperature rise above 246 degrees, the result will be a hard, chewy candy. If it doesn’t reach that temperature, the caramel will be gooey and pale. We make our caramels dark and buttery with flakes of fleur de sel to finish...."
INGREDIENTS
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1 ½ cups heavy cream
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1 ¼ cup whole milk
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2 cups granulated sugar
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1 ¼ cups light brown sugar
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1 teaspoon kosher salt
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2 tablespoons unsalted butter
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½ cup light corn syrup
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3 tablespoons water
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¼ cup fleur de sel for sprinkling
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