Innundated by requests for this recipe - thought it may be easier to just share it with the world. Matt & I made about 400 of these for the holiday open house and also to sample all week and give as gifts. I had to ask Julie to help me cut them and drizzle the chocolate b/c I was still in the arm sling during that time. I was worried they came out too salty but it seems the consensus is not so! I recommend making the caramel part the day before so it's easy to handle when you do the chocolate step. Wicked good -- this is my go to homemade xmas gift from now on!!
Chocolate Covered Fleur de Sel Caramels
Makes about 40 pieces
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
12 oz semi sweet chocolate
additional fleur de sel
parchment paper
a deep-fat or candy thermometer
an 8x8 baking pan ( preferably with a removable bottom )
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 large 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 a little at a time (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Do not over cook or caramels will be too hard! Pour into baking pan and cool at least 2 hours. Remove entire caramel "sheet" to a cutting board, carefully. Cut into 1-inch pieces, using a pizza cutter and a ruler.
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 large 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 a little at a time (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Do not over cook or caramels will be too hard! Pour into baking pan and cool at least 2 hours. Remove entire caramel "sheet" to a cutting board, carefully. Cut into 1-inch pieces, using a pizza cutter and a ruler.
Over a pan of barely simmering water, melt chocolate, stirring. Allow to cool slightly then pour into a parchment paper cone or pastry bag fitted with a very fine tip. A ziploc will work as well. Drizzle each caramel with chocolate and sprinkle LIGHTLY with fleur de sel. Allow to cool, refridgerating for a short period of time if neccesary until the chocolate hardens.
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