This year, since I have spent so much time on Shortbread, I decided to cook up a batch of caramels from mom's recipe (with a couple of twists I have added over the years)
I love salty-sweet things. So I have decided to use mom's recipe as a base for Fleur de Sel Caramels (salt caramels) OK, they are not really going to be Fleur de Sel Caramels, since I will be using Cypress Salt and Murray River Salt. It's a textural thing. The Cypress salt is a pyramid shaped crystal, similar to Murray River Salt, giving it a pleasant "crisp" texture.
The best thing about these caramels though is the use of honey instead of corn syrup. It adds a depth of flavor not normally found in corn syrup caramels. This too allows for subtle flavoring choices via the honey being used.... Orange Blossom honey gives a delicate orange scent and flavor while Blackberry honey will add notes of bramble berries. Strangely, Raspberry honey lends an almost "violet" quality to the caramels.
Fleur de Sel Honey Caramels
3/4 cup (180 ml) Light Whipping Cream
3/4 cup (350 g) Crème Fraîche
1 tsp Vanilla extract
Pinch of Fleur de Sel or Kosher Salt
1 cup (160 g) Honey of your choice
2 cup (400 g) Granulated Sugar
8 TB (120 g) Cultured Butter, Room temp and sliced
Fleur de Sel, Murray River or Cypress Flake salt (any of your favorite finishing salts)
Line a 9-inch square cake pan with foil, then rub the foil with a very light coating of butter. (I suppose you could use cooking spray, but my cooking spray is Olive oil in a can, not silicon dioxide type stuff)
When cooled, lift the caramel slab out of the pan by the foil..
This is some good stuff.