This is my favorite caramel. The recipe is adapted from one originally published in Dessert Professional Magazine. As with any caramel you want to be careful with this one – don’t take your eyes off hot caramel!
- 123 grams glucose syrup
- 821 grams granulated sugar
- 10 grams Fleur de Sel sea salt
- 657 grams unsalted butter
- 388 grams heavy cream
- Line a 9×13″ baking/casserole dish with parchment paper. Have the prepared dish ready by the stove.
- Combine the glucose, sugar and salt in a large pot over medium-high heat and cook until it reaches 293 F, stirring frequently.
- Meanwhile, combine the butter and cream in a medium pot and bring 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 back up to 122 C / 252 F, stirring constantly.
- Pour carefully into the prepared dish.
- Cool the caramel to room temperature, 3-4 hours or overnight.
- Cut the cooled caramels into squares.
Store in an airtight container at room temperature.
Vacuum seal and freeze indefinitely.
- Eat them as is
- Enrobe with tempered chocolate, and top with a few flakes of sea salt
- Bake peanut butter cookies with a small thumbprint depression in their tops, and fill the depression with a generous lump of caramel
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