Caramels au beurre salé

Ingredients

• 400 gsugar, optionally 300 g white sugar plus 100 g cassonade
• 60 gglucose syrup
• 200 gcrème liquide entière, 30% fat or higher
• 320 gbeurre demi-sel, diced
• optional1 vanilla pod, or 1-2 tsp vanilla extract
• optional1-2 g fleur de sel for sprinkling on top
• optional1-2 tsp instant espresso powder

Method

1. Line the tin with parchment paper. Lightly oil the parchment if you want easier release.
2. Put the cream and diced beurre demi-sel in a small saucepan. Warm gently until the butter has melted and the mixture is hot. Do not boil it aggressively. Keep it warm.
3. If using vanilla, add it to the cream-butter mixture. If making the espresso version, dissolve the espresso powder into the warm cream-butter mixture.
4. Put the sugar and glucose syrup in a large heavy saucepan.
5. Heat over medium heat until the sugar melts and turns a deep amber caramel. Avoid stirring too much once it starts melting; swirl the pan gently instead.
6. Remove the caramel from the heat. Slowly pour in the hot cream-butter mixture, a little at a time, stirring carefully. It will bubble up a lot, so use a large pan and be careful.
7. Return the pan to medium-low heat. Cook, stirring often, until the caramel reaches 119–120°C. Use 118°C for softer caramel, 119°C for soft but easier to cut and transport, and 120°C for firmer caramel if the room is warm.
8. Measure the temperature in the middle of the caramel, with the thermometer tip submerged but not touching the bottom or side of the pan.
9. Once the caramel reaches temperature, pour it immediately into the prepared tin.
10. Sprinkle lightly with fleur de sel if using. Be restrained, because the butter is already salted.
11. Let the caramel set at room temperature for at least 4 hours, ideally overnight.
12. Cut into small pieces. For approximately 10 g caramels, aim for pieces around 2 × 3 cm to 2.5 × 3 cm, depending on the thickness of your slab.

Optional espresso version

Equipment

• Large heavy saucepan
• Small saucepan
• Sugar thermometer or probe thermometer
• Heatproof spatula
• Baking tin, roughly 20 × 20 cm
• Parchment paper
• Knife
• Airtight box

Storage and transport

• If you do not want to wrap them individually, layer them in an airtight box.
• Put parchment paper between every layer.
• Keep the caramels a few millimeters apart if possible.
• Do not stack too many layers; 2–3 layers is best.
• Store at cool room temperature.
• Avoid the fridge unless necessary, because condensation can make the caramels sticky.