FLEUR DE SEL CARAMELS
Provided by Ina Garten
Time 3h
Yield 16
Number Of Ingredients 7
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.
FLEUR DE SEL CARAMELS
Provided by Ina Garten
Categories dessert
Time 1h10m
Yield 16 pieces of candy
Number Of Ingredients 7
Steps:
- Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
- In a deep saucepan (6 inches diameter * 4 1/2 inches deep), stir together 1/4 cup water with the sugar, and corn syrup, and bring to a boil over medium-high heat. Continue to boil until the mixture is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
- In the meantime, in a small pan, 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 a warm golden color, 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 (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours until firm.
- When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with the long end, roll the caramel up tightly into an 8 inch log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glacene or parchment papers into squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator and serve the caramels chilled.
BUTTERED POPCORN ICE CREAM WITH FLEUR DE SEL CARAMEL SAUCE
Butter-flavored ice cream infused with the flavor of real popcorn. Adapted from Garrett's Table (http://www.garretkern.com). Fleur de Sel Caramel Sauce adapted from http://corkandrind.blogspot.com
Provided by DrGaellon
Categories Frozen Desserts
Time 8h30m
Yield 1 qt, 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare popcorn using oil, as directed in your popper, or place oil in a large pot with a lid. Add kernels and cover. Place over medium to medium-high heat. Shake occasionally to prevent burning. When popping slows to 3-5 seconds between pops, remove pot from burner. Allow to cool 1-2 minutes. Meanwhile, bring cream and milk to a simmer. Add the popcorn and simmer 10 minutes. Pass through a fine-mesh sieve or chinois. Add sugar, salt and extract and stir to dissolve. Cover tightly and refrigerate 3-4 hours.
- Pour base into ice cream freezer; freeze according to manufacturer instructions. Transfer to a container which has been chilled in the freezer. Place a layer of plastic wrap over the ice cream before covering tightly. Freeze until hard, 2-4 hours, before serving.
- For the sauce, place water and sugar in a medium-large saucepan over medium heat. When sugar is dissolved, turn the heat up to medium-high and simmer about 10 minutes, until it turns amber. Watch closely, as it can burn quickly. When sufficiently brown, turn heat down to medium-low and add cream; it will bubble up, so use a large enough pot to prevent spillovers. Off heat, stir in butter and salt. Serve over buttered popcorn ice cream.
Nutrition Facts : Calories 589.2, Fat 43.2, SaturatedFat 26.1, Cholesterol 140.1, Sodium 423.7, Carbohydrate 49.3, Sugar 47.8, Protein 4.1
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