Ingredients
1 cup half-and-half
1 cup salted butter
34 teaspoon fleur de sel (double if you use unsalted butter)
1 lb superfine sugar (about 2-3/4 cups)
14 cup corn syrup
Method
Sources
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Hand-harvested French sea salt — finishing salt for chocolates and meats
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
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Hand-harvested French sea salt — finishing salt for chocolates and meats
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
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Bring the half-and-half, butter and fleur de sel to boil in a heavy, 3-quart saucepan. Set aside. Stir together the sugar and corn syrup in a heavy saucepan. Bring to a temperature of 293 degrees F. on a candy thermometer over medium heat. As the sugar begins to melt, swirl the pan often until all the sugar is melted. Don't stir at this stage or you will risk introducing crystals and ruining the smooth texture. Remove the pan from the heat and add the half-and-half mixture (it will boil up quite a bit, so make sure you're using a large enough pan). Set the pan over medium heat and bring the mixture to 248 degrees F., stirring frequently. This will take 10 to 15 minutes. (The mixture will look like a caramel sauce. ). Pour into an 8-inch-square pan (a silicon pan makes the caramels easy to remove when cooled) and allow to set overnight. After the caramel has completely cooled, turn it out on a cutting board. Cut the caramel into 36 pieces and wrap individually. Store in a dry place.