I have a crush on my new candy thermometer. I used a Barefoot Contessa recipe but made the serving pieces much smaller. Man, Ina Gartner must have good teeth! These are lovely little party gifts, or Xmas stocking stuffers.
Ingredients
Vegetable oil
1 1/2 cups sugar
1/4 cup light corn syrup
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fine fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract
Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil or a bit of butter.
In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
Very carefully pour the caramel into the prepared pan and refrigerate until firm. I sprinkled my salt on the caramel when it was still a little soft and pressed it in a bit. When the caramel is cool, pry the sheet from the pan onto a cutting board. Cut into bite sized squares. It's easier to cut the caramels if you brush the knife with veggie oil.
Then wrap the candies in glassine or parchment paper individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.
Foodnetwork.com
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