Caramel Lust - Fleur de Sel Caramel Sauce

Is there anyone out there that doesn't love good caramel?  I didn't think so.  I absolutely LOVE it.  How could anyone NOT love caramel?  Sugar that has been melted and cooked into a glowing amber mass of deliciousness that is then loaded up with Butter and Heavy Cream.  I mean, this is the stuff that dreams are made of, right?

My favorite form of caramel is salted caramel.  It's that salty-sweet thing.  I realize that not everyone is crazy about this contrast the way that I am, but I will say this --  If it was possible to fill a Olympic sized pool with salted caramel sauce, I would swim in it.  Well, not so much swim as eat my way from one side to the other.

It's great over ice cream, drizzled on brownies, used as a dipping sauce for apple wedges, or to simply eat with a large spoon.  (Which is what I usually end up doing) Whatever manner in which you choose to consume your caramel sauce, it's all good. 

This sauce is fairly forgiving when it comes to the amount of salt and the amount of Heavy Cream.  The recipe I am about to give is for a fairly thick sauce, containing only 1/2 cup of Heavy cream, if you find that this is a little to thick for your taste, simply increase the Heavy Cream to 2/3 cup.  You will be surprised at the difference that small amount of Heavy Cream will make.  If you would prefer it to be thicker, lower the Heavy Cream content to 1/3 cup.  Likewise, if you are not a fan of Salt Caramel, reduce the Salt from 1 1/2 teaspoons to 1 or even 1/2.  You will still need SOME salt, but 1 teaspoon will give you a subtle saltiness while 1/2 teaspoon will simply augment the flavor of the caramel sauce without being intrusive.

If you are worried about crystallization in your final sauce, as melted Sugar can be somewhat finicky on occasion, simply add 1/2 teaspoon of Lemon Juice when you add the butter.  This will "invert" the Sugar, which will reduce the chances of sugar crystals forming in the final Caramel.

Remember, candy making involves extremely hot and sticky melted sugar.  Please be especially cautious when making caramel.  Melted sugar (which is already like lava) does not even begin to change color until around 320 degrees.  This can cause a rather serious burn.  Please, please, pleeeeez.....  Be careful.

OK, harshed everyone's mellow, let's get our Caramel on!

Fleur de Sel Caramel Sauce

(on Coffee Ice Cream)


1 cup (7.1oz) (200g) Granulated Sugar

6 TB Unsalted Butter
optional - 1/2 tsp Lemon Juice
1/2 cup (4 oz)(118ml) Heavy Cream
1 1/2 tsp Fleur de Sel (though you can use Kosher salt if you like)

Place the Sugar in a deep, heavy bottomed saucepan, set over medium flame.

Assemble the rest of your ingredients, because once the sugar begins to change color, it all happens REALLY fast (about 1 minute from Sugar melt to Caramel Sauce).  So, mise en place in place everybody.
Cut the 6 TB of Butter into 7-8 slices.

Measure out the Heavy Cream.

And don't forget the Salt, or the Lemon Juice (if your using it).

Also, get a whisk ready....  I happen to be using a new one that my mother found for me while on vacation back in September.  Pretty cool design for getting in the corners of the saucepan.  (Thanks Mom!)

OK, by now, there should be a spot, near the center of the pan, that you can see "liquid" sugar beginning to peak through the dry sugar....  Let it keep going (no touching the pan)

Once the liquid sugar begins to show around the edges, give the pan a little shake. (Just a little one)

This will move things around slightly, and allow some of the dry sugar still floating on the liquid below, to mix in just a little.

Eventually, you will have a nice smooth dark chestnut colored elixir of deliciousness.

Once the Sugar has melted completely and there are no little chunks of unmelted sugar, add the Butter (and lemon juice if using) and begin whisking the butter in.

The syrup will begin to bubble a little as the small amount of water in the butter comes out of emulsion and begins to boil away.

Once the butter has been whisked in well, remove the saucepan from the flame and add the Heavy Cream and whisk like a mad man (or woman) to make sure than any "solidified" bits will reincorporate into a smooth sauce.

This is when the mixture will do some seriously dangerous bubbling, steaming and sputtering (thus the warning to be careful, and the use of a deep pan to contain the volcano effect)

When the sputtering subsides, quickly whisk in your chosen amount of Fleur de Sel (or Kosher Salt)

Once you have a smooth mixture, pour it into a heat resistant bowl (without scraping the pan, just in case there are undissolved sugar crystals) and allow to come to room temperature.

When cooled, store in a squeeze bottle. I like to bestow the "honor" of storing my caramel sauce upon one of my many empty "Honey Bears" I have lurking in my kitchen.  Or should I say "Caramel Bears"?

And there you have it.  Fleur de Sel Caramel sauce whenever you want it.  Oh Yeah!


Now if you will excuse me, I need to attend to the saucepan.  True, there isn't enough left in the pan for me to swim in, but there's enough to bury my face in.  :)

Mangia!!
~~

Fleur de Bee - Fleur de Sel Honey Caramels

It's been a while since I have made caramels.   Mom use to make them every year when I was a kid and all three of us boys would sit around the table in the kitchen wrapping each one in a small bit of waxed paper.  The best part about mom's caramels was that she used Honey and Sugar instead of Corn Syrup and sugar, this gave them a wonderful depth of flavor.

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
For finishing:
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)

Heat the Light Cream and Crème Fraîche with the Vanilla extract and a pinch of Kosher salt in a small saucepan, just until it begins to boil, then remove from the heat and cover to keep warm. (This will reduce spattering later)

In a medium, heavy bottomed saucepan, heat the Honey and Granulated Sugar over Medium-Low flame. (Low heat is important to keep the Honey from scorching)

Once the mixture begins to boil, place a candy thermometer in the syrup. (Make sure the thermometer is not touching the bottom of the pan or your reading will be off)

Continue cooking, stirring only occasionally, until the syrup reaches 310ºF (155ºC).  (You will have to stir a little bit, as the honey has a tendency to foam a little)

Remove the pan from the heat, and with an extended hand, pour in the warm cream mixture. (Cause it's still gonna bubble and spatter a little)  Stir until smooth and silky looking.

Return the syrup to Medium-Low flame and cook the mixture again, until it reaches 260F (127C). (hard ball)

Remove the pan from the heat and stir in the slices of butter, until it’s melted and the mixture smooth.

Pour the resulting buttery caramel syrup into the prepared pan.

After a 15-20 minute rest time, sprinkle with Fleur de Sel or you favorite finishing salt. (maybe a little Bolivian, Himalayan Pink or even Chardonnay smoked salt)

Let the mixture cool completely. (this takes about 2 hours) 
When cooled, lift the caramel slab out of the pan by the foil..

Peel the foil off and slice the caramels into bite sized cubes with a hot, sharp knife.

I use to have to cut a million little squares of waxed paper when I made caramels, but now, the craft stores all have these handy dandy little craft supply things… So grab a few pre-cut foil squares and make your life much easier….

Wrap each caramel in a foil or waxed paper square and store in an air-tight container in the refrigerator for about 1 month.

(As if they are gonna last that long)

This is some good stuff.

Mangia!!
~~

Champagne Wishes and Caviar Biscuits - Chive Shortbread With Crème Fraîche & Caviar

Since some believe I have already  effectuated hierarchy or worse, committed one of the Cardinal Sins...  You know, the "Big 7" -- Sloth, Greed, Pride, Envy, Wrath, Gluttony and "Baconing" Shortbread.  Since I am now condemned to whatever level of hell that has been reserved for rogue bakers,  I will simply continue with the theme..  ;) 

In the interest of producing a delectable appetizer I present yet another savory shortbread recipe, laced with Provolone cheese and chives, to be lavished with Crème Fraîche which is then surmounted by a small dollop of caviar.  I am not talking Beluga or anything quite that extravagant, just some good lumpfish or paddlefish will do.  If you have an Asian market nearby you can always seek out some delicious flying fish caviar that has been laced with wasabi as well.

If you are not a fan of caviar (it took me years to appreciate it) you can always top these delightfully savory shortbreads with smoked salmon.  Either way, they will add a little more sparkle to your holiday table.  But most importantly, don't forget the Champagne!

Chive & Provolone Shortbread

(with Crème Fraîche and Caviar)

8 oz Cultured Butter
1 tsp Fleur de Sel or Kosher Salt
1 TB Chives, freshly minced
4 oz Provolone, shredded fine
12 oz AP Flour
Crème Fraîche
Caviar or Smoked Salmon

Cream Cultured Butter and Salt together until the butter is light and fluffy.

Add chives and continue beating for an additional minute.

Add shredded Provolone and beat for a couple minutes (it will look lumpy)

Reduce the speed of the mixer to low and add the flour.

When the dough looks "crumby" turn out onto plastic wrap and form into a rough square.

Wrap and let sit on the counter for 30 minutes to rest.

Preheat the oven to 325 degrees.

Roll the dough to 1/4 inch thickness on a  lightly floured surface.

Cut out with a 1 1/2 inch round cutter. (just a smidgen larger than 2 bites in size)

Bake shortbreads for 15 - 20 minutes on a parchment lined baking sheet.

Cool for 5 minutes on the pan.

Move to a rack and allow to cool completely.

Serve with Crème Fraîche and a small spoon of caviar....  and a glass of well chilled champagne!

Phenomenal!

Mangia!!
~~