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!

Ingredients

• 123 grams glucose syrup
• 821 grams granulated sugar
• 10 grams Fleur de Sel sea salt
• 657 grams unsalted butter
• 388 grams heavy cream

Procedure

• 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.

Storage

Store in an airtight container at room temperature.

Vacuum seal and freeze indefinitely.

Applications

• 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