Sunday, April 13, 2008
Sea Salt Carmels
Once again, I had a surplus of heavy cream due to being over zealous in what I thought I could do over one weekend. So while running out of ideas, I decided carmels would be a great option. It would be easy, requiring a small amount of time to make, and gives me more practice in making them. So I picked this recipe because it not only made a large amount, but it also used a large amount of heavy cream. Now I like carmels, I used to sneak them at the supermarket, out of the bins. My mother did not approve. That was before the days of the 5 cent donation box for 1 piece of candy. But I would take one and savor it for the majority of the shopping trip. It would make the trip go by so much more quickly. These however, are much, much better than the supermarket carmels I would eat. They melt in your mouth and have a great balance of sweetness.
Sea Salt Carmels
1/4 cup light corn syrup
1/2 cup honey
1 cup sugar
3/4 teaspoon of coarse sea salt - I used Fleur de Sel
2 cups heavy cream
3 tablespoon butter, cut into small pieces at room temperature
Line the bottom and sides of a 8 or 9 inch baking pan with foil or parchment paper. Let the sides of the foil or parchment hang over the sides of the pan so that it is easier to remove the carmels. I had a hard time getting them out of the foil so I would spray the foil next time with non stick spray.
In a large saucepan atleast 3 quarts and combine the corn syrup, honey, sugar and sea salt and bring to a boil. Let the mixture cook until it reaches 305 degrees. During this time place the cream in a small saucepan and warm on the stove until it is just at a simmer. Turn off the heat and cover it so that it stays warm. Once the carmel is at 305 degrees, take it off the heat and add in the butter, stirring until its melted and combined. Then add in the cream slowly so that it won't bubble up violently. Once you have added all of the cream, stir the mixture until combined. Return the pan to the heat and cook on medium heat until the mixture reaches 250 degrees. Pour the carmel into the pan and let it set overnight before removing and cutting into individual pieces.