Due to a tool/instrument “malfunction”, this recipe turned out to be caramel sauce instead of “Caramels”.
Once I purchase a new Candy Thermometer I will re-attempt to make these, and not to worry… I still have plenty of the homemade salt that Salty Seattle gave me during the foodie gift exchange on my recent trip to New York for “Kelly’s Cake-off for a Cause”.
Hmm… on second thought I hope it wasn’t because I switched out the glucose for blue agave sweetener? Anyone?
Fleur de sel Caramels
adapted from The Modern Cafe by Francisco J. Migoya
61g Blue Agave Sweetener
411g sugar
5g fleur de sel (In my case Salty Seattle homemade salt)
328g butter
194g heavy cream
Combine the blue agave sweetener, sugar and salt in a heavy pot. Cook until it reaches 293 F. (This is done as a dry caramel with no water, so it will need to be stirred frequently).
Meanwhile, combine the butter and cream in a sauce pot and bring it up to a boil.
Once the sugar mixture reaches 293 F., slowly and carefully pour the cream and butter into the pot with the sugar, whisking constantly.
Bring the mixture up to 252F, stirring constantly. Pour into the prepared steel frame.
I think this is the reason why my caramels didn’t set, it looked as if though the candy thermometer had reached 252F but there were several lines and not one solid line reaching the 252F mark. I’m now guessing the actual temperature was somewhere between 240F, so if you want to make caramel sauce instead of caramel candy make sure your thermometer stays under 250F.
Let the caramel cool to room temperature.
Once cooled cut into squares using the guitar or by hand with a thin sharp knife.
Wrap each piece with cellophane squares.
Reserve in a dry, cool place, in an airtight container or package. Discard after 6 months.
If you happen to have an instrument/tool malfunction during your Fleur De Sel Caramel making too… this a good recipe you can use your caramel sauce in.
