[Honolulu, HI]—sometimes, a girl just misses the sight and smell of home.
Hi all, been hearing some great and constructive feedback from friends and readers after just 4 posts. Love it! We’ve been asked if the pictures are ours and they totally are! Unless noted and if they aren’t, we send some link love to the original source. Baking and cooking is a passion of mine and the advice I’ve been getting is to do how-to’s. I’m not shy about it, I am like most of you… the curious foodie getting adventurous in the kitchen. I want baking and cooking to be easy but still look fabulous without breaking the bank. I usually pull baking recipes from online or my fave cookbooks and add my quirky little twist to it to make it extra special. One day, I hope to be creating my own recipes and hope you stick with me long enough through the good and bad times in the kitchen! For now, here’s that Fleur De Sel Caramels Recipe that I owe you from Miette. It’s so easy and makes a great hostess or “just because” gift. Enjoy!
Fleur De Sel Caramels
1 1/2 Cups Heavy Cream
1 1/4 Cups Whole Milk
2 Cups (14 Ounces) Granulated Sugar
1 1/4 Cups (8 Ounces) Light Brown Sugar
1 Teaspoon Kosher Salt
2 Tablespoons Unsalted Butter
1/2 Cup Light Corn Syrup
3 Tablespoons Water
1/4 Cup Fleur De Sel For Sprinkling
- Butter the bottom and sides of an 8-inch square baking dish or casserole. Line the bottom with a piece of parchment paper long enough to extend over two opposite sides by about 3 inches, to use later as handles, if needed.
- In a medium saucepan, combine the cream, milk, granulated and brown sugars, salt, butter, corn syrup, and water. Clip a candy thermometer to the side of the pan. Place over medium-low heat and cook, whisking constantly, until the mixtures reaches 246 degrees F, 30 to 40 minutes.
- When the caramel reaches the correct temperature, remove it from the heat and pour into the buttered pan, scraping out any caramel clinging to the sides of the pan. Be careful because the caramel is very hot. Let the caramel cool for 15 minutes and sprinkle with Fleur de Sel, then let cool completely to room temperature. Wrap the baking dish in plastic wrap and refigerate the whole pan for at least 30 minutes and up to 1 1/2 hours to help it set up and make cutting the caramels easier. (I completely skipped this step, I was too excited!)
- Cut into sizes as to your liking and enjoy!
Sundays: An all around day to recharge + collect myself before the craziness begins all over again on Monday.
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