Ingredients and Method
The subtlety of Fleur de Sel makes it the un-sung star of this recipe. This heavenly caramel-y slice of caramel perfection is all down to our Queen of Salts ...
1 cup heavy cream
5 tablespoons of unsalted butter, cut into cubes
1.5 cups of sugar
1/4 cup light corn syrup*
1/4 cup water
1 teaspoon fleur de sel plus salt to sprinkle on top
Line 20cm square cake pan with baking paper and lightly oil paper.
Bring cream, butter and fleur de sel to boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup and water to boil in a heavy saucepan (with high sides) and simmer, stirring until sugar dissolved. Boil without stirring but gently swirling pan until mixture a light golden colour.
Carefully stir in cream mixture stirring frequently. Mixture will bubble up. Stir until caramel registers 120 C on the candy thermometer which is approximately 10-15 mins. Pour into baking pan, wait a few minutes and sprinkle with more fleur de sel on top, and cool for 2 hours. Cut into 1 x 2cm pieces and wrap in piece of wax or baking paper. If weather is humid use disposable gloves to cut the caramel so moisture does not transfer from you fingers. Store in an airtight container.
* We use light Karo corn syrup from the USA which is available in Australia at specialty food store