Caramel Fleur De Sel Mug Cake Recipes

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FLEUR DE SEL CARAMELS



Fleur de Sel Caramels image

Provided by Ina Garten

Time 3h

Yield 16

Number Of Ingredients 7

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

Steps:

  • Prep the pan.
  • Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
  • Boil the sugar.
  • 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.
  • Heat the cream.
  • 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.
  • Finish the caramel.
  • 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.
  • Fill the pan.
  • Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
  • Cut the caramel.
  • When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
  • Roll it up.
  • Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
  • Cut into pieces.
  • Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.
  • Wrap the candies.
  • Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

CARAMEL-FLEUR DE SEL MUG CAKE



Caramel-Fleur de Sel Mug Cake image

Provided by Leslie Bilderback

Categories     Cake     Microwave     Dessert     Quick & Easy     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 mug cakes

Number Of Ingredients 9

2 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 tablespoon caramel sauce, store-bought or homemade
2 tablespoons milk
6 tablespoons (1/4 cup plus 2 tablespoons) self-rising flour
1/2 teaspoon fleur de sel
4 caramel candies, preferably salted

Steps:

  • In a large mug, whisk together the butter and sugar with a fork. Stir in the egg, vanilla, caramel sauce, and milk. Add the flour and 1/4 teaspoon of the fleur de sel. Beat the batter until smooth. Divide the batter between two mugs. Top each mug with a pinch of the remaining fleur de sel. Microwave separately for 30 seconds each. Place two caramel candies on the top of each partially cooked mug cake, then continue cooking 1 to 1 1/2 minutes more until risen and firm.

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