This weekend was a busy one with my sisters in town to host my baby shower (yikes, it’s getting close!) Between the food, the decorations, the party favors, the guests and the endless list of items to take care of – we were running around like three frantic ladies in heels. Oh wait, we WERE three frantic ladies in heels. Luckily, I managed to slip out of my stilettos for a brief moment to make some yummy caramels that we put to good use as part of the shower decorations.
We decided to toss these wrapped goodies around the tables and food arrangements to give the area bit of texture. They looked adorable!
One big disclaimer: although these tasted great – sweet and a tiny bit salty – the consistency was not the best. The caramels were perfect when chilled (or even frozen) and eaten immediately, but they melted after sitting out at room temperature for too long. End result: the unwrapping was a sticky mess. We had ladies literally licking the goo off the wrappers — a good sign that they were THAT good, but not so good for poise. =)
My goal is to make these again and alter the recipe a bit until I find the right texture that holds at room temperature. I’m thinking of modifying the amount of butter and/or the amount of cooking time, but I’ll have to try both until I find the winning combo. I’ll be sure to share the end result once I’ve perfected this treat!
For now, below are a few more photos of the yummy food that accompanied the caramels and of course, the recipe.
Oh, and one more thing I just have to share with you before I get into the recipe. My friend who has the most incredible arts & crafts blog – LoLoVie – designed and made this adorable apron for Bella Baking jr. This was by far the most original and creative gift of the day! How adorable is this?!
It’s already hanging in the little one’s closet waiting for her to join mommy in the kitchen!
Ok, time for the recipe. Happy caramelling!
Fleur de Sel Caramels
~ 1 cup heavy cream
~ 4-5 tablespoons unsalted butter, cut into pieces
~ 1 teaspoon fleur de sel plus more for sprinkling (1/2 tsp if you prefer the caramels sweeter than saltier)
~ 1 1/2 cups sugar
~ 1/4 cup light corn syrup
~ 1/4 cup water
Line bottom and sides of an 8-inch square baking pan with parchment paper, then LIGHTLY oil parchment.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 250°F on thermometer, 15 minutes. Pour into baking pan and cool 2 hours. If consistency is still too sticky to work with after chilling, place in the freezer for 5 – 10 minutes. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of cellophane paper, twisting 2 ends to close.